ver duck, remove as much fat as possible on the domestic bird
Peel orange, reserving peel, break into quarters and set aside. Scrape the white membrane from peel and cut remaining peel portion into thin strips. Lightly salt cavity of duck. Stuff loosely with onion, apples and quartered orange. Tie legs of duck to tail. Prick legs and wings with fork to allow fat to escape. Place duck in shallow roasting pan.
Place the ducks in a slow cooker, fill with enough water to cover, and cook on Low until juices run clear, about 8 hours. Remove, reserving 3 cups of duck broth, and debone, discarding bones.
Place the water and 3 cups of duck broth into a slow cooker. Add the tomatoes, garlic, onion, celery, bell pepper, bay leaves, and gumbo base mix. Cook on High until the mixture boils. Reduce heat, and stir in the duck meat, okra, shrimp, and sausage. Cook until thickened, about 30 minutes. Serve hot.
ime.
Method for the duck.
Combine all marinade ingredients
Boil duck for 30-45 minutes in
d diced onions. Stuff each duck with the rosemary/onion mixture
blets and wing tips from duck, trim neck, and remove excess
other use).
Place the duck in a roasting pan.<
0b0F.
Discard neck from duck. Wash duck; pat dry with paper
To make the Peking duck: Arrange the duck breasts on a rack over
taste.
Put the duck breasts in a large
e skin side of the duck being careful not to cut
the glaze for the duck.
Preheat the oven
ir in white wine. Place duck in a large bowl and
er low heat. Remove the duck legs from the refrigerator. Reserve
per towels.
Brush the duck liberally with the soy
niper berries and mix with duck fat and thyme then heat
For the duck, place mushrooms in medium heatproof
5 degrees C). Rinse the duck, remove any pieces of excess
ver only).
Thoroughly rinse duck and pat dry with