This recipe yields a succulent roast duck, every morsel of which is
rom duck, trim neck
ver skin and cavity of duck. Place ginger, garlic and spring
0 degrees C).
Wash duck and pat dry. Score breast
ven to 400\u00b0F.
For the rosti, cook potatoes in
Spread marinade evenly in duck cavity. Place on rimmed
n white wine. Place duck in a large bowl and
iquid is the glaze for the duck.
Preheat the oven
For sauce:.
Cut off duck wing tips at joint.
25\u00b0F.
Remove (thawed) duck from bag and rinse under
tuff each duck with the rosemary
avity and neck, then rinse duck inside and out. Prick skin
0 minutes for a slightly rare duck, or 2 hours for a well
nto the oven for 20 minutes.
Place the roast duck onto a
In saucepan over low heat, cook wine, peppers, bay leaf, thyme and onion until reduced to 2 tablespoons.
Blend butter with flour; stir into wine mixture until melted and mixed.
Strain through fine sieve.
Briskly stir all juices from carved duck into sauce and add sour cream.
For the duck:
Soak the wood chips in water for about 1 hour
slow boil.
Add duck meat and stir well. Add
Remove the meat from the roast duck and shred into thin pieces.
Combine the dressing ingredients in a small bowl and stir until the sugar is dissolved.
Toss salad ingredients with the dressing until well blended. Serve immediately.
ney; mix well.
Cook for 12 to 15 minutes,
he boil.
Simmer gently for 45 minutes.
Strain, return