1. Wash the duck legs and dry them with
er low heat. Remove the duck legs from the refrigerator.
o 350\u00b0F Tip the duck legs into a large bowl
Cook duck legs, skin sides down, in
TRIM EXCESS FAT from the duck legs.
COMBINE THE WATER,
side.
To make the duck: in a 12-inch saute
For the Duck Rolls:
Cook the rice
In a food processor, pulse duck meat, mushrooms, 4 of the
side to cool.
shred duck meat, mix with soy sauce
Season duck legs with salt and pepper.<
Place onions in a small bowl of iced water. Set aside until curled. For the dressing, whisk wine vinegar, olive oil and honey in a small bowl. Season to taste.
Arrange arugula, duck and cherries on a large serving platter. Drizzle dressing over salad. Top with onions, additional cherries and macadamias.
egrees C).
Rub the leg of lamb all over with
generously greased
For easy handling have the duck half frozen, remove
marinate for length of time duck legs are cooking.
Place
iced onions. Stuff each duck with the rosemary/onion mixture
Combine duck, rind, salt, pepper and garlic
other use).
Place the duck in a roasting pan.<
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
Ask your butcher for extra duck fat, or you'll need
br>Remove excess fat from duck. Rinse inside and out and