o 12 minutes. Add dried cherries, wine, and vinegar; boil
owl Add salt, and combine with rice, chopped sage and pecans
he duck and pierce the skin of the legs and breast with
ing kitchen twine, truss the duck, leaving enough twine to form
e duck out and pat dry with paper towels; season generously with salt
Wash, dry duck and prick skin a few times with a fork.
r the duck, place mushrooms in medium heatproof bowl; cover with boiling
o cool.
Season the duck with salt and black pepper. Heat
br>Pierce duck skin at 2 inch intervals with a metal
or 10 mins.
Season duck. Place, skin-side down, on
prinkle all sides of the duck with salt.
Refrigerate, uncovered,
the cavity. Paint the duck with a little of the cranberry
repare the duck: Poke the skin all over the duck with a fork
maining ingredients.
Mix well with your hands to incorporate the
br>Prick skin all over duck, remove as much fat as
00b0F.
Remove (thawed) duck from bag and rinse under
Rinse duck under cold water and pat
killet over medium heat. Season duck with salt and pepper. Cook skin
br>Pat the duck dry and prick all over with a fork
mall saucepan, pressing on berries with back of spoon.
Mix