rick the skin on each duck fillet with a fork.
Mix
In a food processor, pulse duck meat, mushrooms, 4 of the
ime.
Method for the duck.
Combine all marinade ingredients
Boil duck for 30-45 minutes in
Score the skin of the duck breasts in a crisscross pattern
Prick skin on each duck breast with a fork.
Fillet duck breast and beat each one thoroughly; salt and pepper to taste.
Go a little heavy on the pepper.
Shake or roll in flour.
Have coals very hot.
Place frypan on coals; put oil (about 1-inch) in pan.
Place fillets in oil.
Cook until brown. Do not overcook; 4 or 5 minutes will do if oil is very hot.
Turn once.
emon-Garlic Crumbs (in my recipes).
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