Rinse the duck livers under cold water and
ixture.
Place pork shoulder, duck meat, chopped bacon, chicken livers
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
bowl along with the duck liver pate, chopped pistachios, thyme leaves
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
For the duck breasts:
Score the duck on the skin
Lightly saute the livers in the butter so that they are still pink inside.
Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
Finely puree the mixture, one cupful at a time, in a food processor or blender.
Pack into an earthenware jar and refrigerate for 24 hours.
Serve cold on small pieces of toasted rye bread. Serves 6.
German Traditional Cooking.
This recipe yields a succulent roast duck, every morsel of which is
nto the skin of the duck. Place in a roasting pan
icrowave oven heat up the Duck (or other poultry of your
owels.
Brush the duck liberally with the soy
pread 1/6 of the pate into the centre half of
Remove giblets from inside the duck. Remove the excess fat that
nd smoke catfish according to recipe. While still warm, break fillets
gar called for in this recipe resembles honey.
This and
an large enough to hold duck (roasting pan is good), as
emove the bag from the duck cavity that contains the giblets
eg Celsius.
Prick the duck breasts, put ducks into 2