weat for 10 minutes. Add duck meat and cook for another
op.
TO MAKE THE RAGOUT:
In a large soup
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
he day before serving the ragout, season pork hocks with salt
For the duck breasts:
Score the duck on the skin
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
Remove giblets from inside the duck. Remove the excess fat that
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
irst don't use frozen duck breast. Go to your local
1. Wash the duck legs and dry them with
ven 190\u00b0C.
Score duck breasts by making a criss