OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
nto the skin of the duck. Place in a roasting pan
For the duck breasts:
Score the duck on the skin
th toothpicks.
Cover the duck with melted butter, and season
rom the cavity of the duck and pierce the skin of
n a bowl. Dredge the duck breasts in this mixture. Heat
lods of fat from the duck cavities, and trim any loose
.
Using shapr kinife, score duck skin every 3/4 inch
ng tips from duck, trim neck,
little. This is the best size for me, I like
00 degrees.
Prepare the duck: Poke the skin all over
arge enough to hold the duck legs.
Sprinkle with cumin
th lemon juice too. If duck is fresh killed, refrigerate it
br>Prick skin all over duck, remove as much fat as
75 degrees.
Pat the duck dry and prick all over
Clean the duck and salt only from inside
Place duck breast skin side-down on
Set aside.
Rinse the duck and cut down the center
sharp knife, score the duck breast skin in a cross
emove the skin from the duck, scraping away any excess fat