br>Pierce Rotisserie or Oven /Roast all over with fork. Place
Preheat the oven to 350\u00b0F. Blanch the
Preheat oven to 425 degrees F (220 degrees C).
Wash duck and
blets and wing tips from duck, trim neck, and remove
aring knife, carefully score duck breast in criss-cross pattern
Preheat oven to 425\u00b0F.
Remove (thawed) duck from bag and
th lemon juice too. If duck is fresh killed, refrigerate it
Preheat the oven to 400\u00b0F. Place duck on a wire rack in
25 degrees F.
Place oven rack in the bottom third
Rinse duck under cold water and pat
Rinse duck and place on rack in
eat oven to 425 degrees.
Remove excess fat from duck. Rinse
Clean the duck and salt only from inside
side until needed.
Preheat oven to 450\u00b0. Place a
Preheat oven to 220\u00b0C.
Stuffing
boiling mixture.
dunk duck into boiling mixture and spoon
ombine. Keep warm.
Score Duck breasts in diagonals on fat
Clean and season the duck and put sage and thyme sprig inside.
Put the duck into roasting pot (or \"peku\") and roast it on 190\u00b0C, occasionally basting with lemon juice and water.
When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
Serve with homemade flour gnocchi.
lices, you will slice the duck when finished.) Rub five spice
Marinate duck 2 hours in mixture of Adolph's meat marinade and white wine.
Shake flour in oven bag.
Place duck in oven bag and cut bag 1/2-inch in 6 places.
Bake duck approximately 30 minutes at 325\u00b0.
Serve with sauce made of 1/2 cup currant jelly and 1/2 cup wine.
Heat on stove until almost boiling.