irections for sauce:
This recipe makes enough sauce for about
nto the skin of the duck. Place in a roasting pan
an large enough to hold duck (roasting pan is good), as
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
ng tips from duck, trim neck,
Wash the duck in cold water
For the duck breasts:
Score the duck on the skin
This recipe yields a succulent roast duck, every morsel of which is
lace the duck breast in a container with
ld its shape easily.
Duck:
Cut neck off
icrowave oven heat up the Duck (or other poultry of your
owels.
Brush the duck liberally with the soy
rom the cavity of the duck and pierce the skin of
pper-salt generously over the duck legs, massaging it well into
ould still be frozen. Take duck out of wrapping, and
Remove giblets from inside the duck. Remove the excess fat that
ime.
Method for the duck.
Combine all marinade ingredients