This recipe yields a succulent roast duck, every morsel of which is
220 degrees C).
Wash duck and pat dry. Score breast
Stir in white wine. Place duck in a large bowl and
avity and neck, then rinse duck inside and out. Prick skin
ver skin and cavity of duck. Place ginger, garlic and spring
Spread marinade evenly in duck cavity. Place on rimmed
rom cavity of duck. Using fork, pierce duck skin in several
00b0F.
Remove (thawed) duck from bag and rinse under
0 minutes.
Place the roast duck onto a cutting broad and
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.
roasting pan.
3. Roast duck in preheated oven for 1
emove the bag from the duck cavity that contains the giblets
ell in advance.
Brown duck parts with carrot and onion
b the inside of the duck with the mixture.
Season the inside of the duck and put the dried thyme
br>Using scissors, remove the duck neck, if still attached. Wash
o cool.
Season the duck with salt and black pepper
o 400\u00b0F.
Pierce duck skin at 2 inch intervals
blets and wing tips from duck, trim neck, and remove