mall bowl. Rub all over duck legs, thighs, and wings.
Pick and wash duck thoroughly.
Rub 1/2
Stir salt into eggs, coat duck strips in egg and let sit for 1 hour.
Preheat oven to 350\u00b0F.
Heat butter in a large fry pan, brown duck strips lightly, remove and place in a baking dish.
Place sliced mushrooms on top of duck then top with cheese and mushrooms.
Pour chicken broth and leftover butter from fry pan over the top of the entire dish.
Bake for 45 minutes.
Remove from oven, squeeze 1/2 lemon over the top and serve.
Drain liquid from oysters. Add enough sweet milk to make 2 cups.
Crumble crackers into small pieces about 1/2-inch diameter. Add other ingredients.
Mix well. Stuff duck with dressing.
Put in greased roaster, breast side up.
Rub salt on outside of duck. Use remaining dressing around sides of duck. Bake about 1 1/2 hours at 350\u00b0 or until tender when pricked with a fork.
Leave uncovered the last 10 minutes.
Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
Heat oven to 160c/330f.
Remove the duck from the marinade and lay on a foil lined baking sheet.
Bake for 2 hours or until very tender.
You may need to pour off the fat a couple of times during the cooking time.
I served our duck on rice with Oriental Noodle Salad.
Tie legs of duck together.
Pierce duck all over in fat areas around thighs and legs.
Place on rack of roasting pan.
Bake at 375\u00b0 for 1 1/2 hours.
Baste every 30 minutes with honey glaze. Remove fat from pan as it bakes with a bulb baster, before each basting of ducks.
Ducks are done when legs move easily and juice is clear when skin is pricked.
ime.
Method for the duck.
Combine all marinade ingredients
Boil duck for 30-45 minutes in
armalade has melted. Stir in duck fat and wine.
Wash
Pierce duck breast skin using a knife.
Preheat the oven to 400\u00b0F. Heat oil in a large ovenproof skillet on medium heat. Saute onion and garlic for 1-2 mins, until tender. Stir in mushrooms and cook for 2 mins. Add rice and cook, stirring, for 1 min. Mix in stock and wine. Bring to a boil on high heat.
Cover with foil or lid and bake for 20 mins. Stir in duck, hoisin sauce and sesame oil. Cover. Let stand for 5 mins, or until liquid has been absorbed.
Serve topped with cabbage and drizzled with additional hoisin sauce.
Season duck with salt, red pepper, black pepper, white pepper, thyme, oregano and basil.
Sprinkle onion and apple with cinnamon. Stuff into duck cavity.
Cover each duck with 4 strips of bacon.
he fatty skin of the duck breast. In a skillet over
Clean singed duck thoroughly inside and out.
Sprinkle cavity with pepper, salt and poultry seasoning.
Stuff into cavity 1/4 stick margarine and 4 orange quarters.
Put in roasting pan; sprinkle with salt, pepper and poultry seasoning.
Cut remaining margarine into pats and put on duck, under breast skin if possible. Cover and bake for at least 2 hours at 325\u00b0.
Rub ducks with butter and sprinkle with salt and pepper. (Small amount of garlic powder can be added if desired.)
Put duck, breast down, on piece of aluminum foil.
Put some chopped mushrooms on top of duck.
Wrap duck tightly in foil and bake, breast down, in 350\u00b0 oven for 2 hours.
d diced onions. Stuff each duck with the rosemary/onion mixture
blets and wing tips from duck, trim neck, and remove excess
b>duck sauce, which comes in several flavors.
Pour over the baked
other use).
Place the duck in a roasting pan.<
0b0F.
Discard neck from duck. Wash duck; pat dry with paper