1 Duckling, (4- to 5-lb)
1 tb Kosher salt
1 ts Ground black pepper
REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt […]
SAUCE AND ASSEMBLY
1 ea Duck, whole, (4 to 5 lbs)
OR 2 ea Duck, legs
6 tb Oil, olive
1 md Onion
1 lg Carrot
1 md Tomato
1 pn Thyme
1 ea Bay leaf
6 ea Peppercorns, black
14 oz Wine, red (Volnay)
1 c Stock, duck, OR
1 c Stock, veal
1 lb […]
4 1/2 lb Duckling
2 c Optional stuffing
1 t Kosher salt
Coarse 1/4 t Nutmeg
Wine & grape Sauce 3/4 c Marsala wine
2 T Grape jelly
1 1/2 T Cornstarch
1 c Seedless green grapes
1. Wash duckling and dry. Sprinkle salt and nutmeg in the cavity. Close openings with wooden picks. Tie […]
7 lb LONG ISLAND DUCK
5 c HOT WATER
3 tb MALTOSE
1 tb VINEGAR
1 tb SHERRY
1 tb SESAME OIL
1 tb SUGAR
1 tb SOY SAUCE
5 tb HOISIN SAUCE
12 ea CHINESE PANCAKES, STEAMED
1 x JUST BEFORE SERVING
1/4 lb SCALLIONS, CUT INTO 24 PIECE
2 ea CUCUMBERS, PEELED, HALVED, […]
1/2 c Wine, dry red
1/4 c Vegetable oil
4 Duck-breasts, skin/deboned
1/4 c Water
1 ts Lime juice
1/2 ts Salt
1/4 ts Caraway seeds, crushed
Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. […]