ice mixture all over the duck, inside and out.
Salt
Rinse the duck inside and out, and pat
Boil duck for 30-45 minutes in
br>Discard neck from duck. Wash duck; pat dry with paper
white wine. Place duck in a large bowl and
For the duck, place mushrooms in medium
).
Place duck legs in a large
o boiling mixture.
dunk duck into boiling mixture and spoon
lods of fat from the duck cavities, and trim any loose
Salt the duck and place it uncovered in
Cover whole duck with water in large stock
an large enough to hold duck (roasting pan is good), as
hinly.
Meanwhile, coat the duck pieces lightly in cornstarch. Heat
nto the skin of the duck. Place in a roasting pan
nd pestle. Use to coat duck.
Heat olive oil in
Preheat oven to 350 degrees.
Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons.
In a small bowl combine zest, juice, pepper and salt.
Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
Let rest, loosely covered with foil, 10 minutes before carving.
he cavity the skinned onion whole, the piece of celery, the
Boil water in a large kettle.
Place duck, anise and parsley in boiling water; cook 10 minutes.
Remove duck from water; let cool on rack for 2 hours.
Preheat oven to 350*.
Bake duck on rack in a roasting pan for 1 1/2 hours.
Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
Pour half of mixture into cavity and brush remaining mixture on duck.
Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
Transfer duck to a platter.
Garnish with orange slices.
Serve hot.
old water. Place duck in large saucepan; cover with
Season the inside of the duck and put the dried thyme