nd pestle. Use to coat duck.
Heat olive oil in
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
arge bowl combine puree with duck and marinate, covered for 2
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
Pick and wash duck thoroughly.
Rub 1/2
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
side.
To make the duck: in a 12-inch saute
icrowave oven heat up the Duck (or other poultry of your
owels.
Brush the duck liberally with the soy
Combine duck and onions in a bowl.
Mix mandarin peel and dressing, pour over duck and onion.
Refrigerate at least 2 hours, stirring occasionally.
In a small skillet, heat butter over moderate heat.
Add garlic salt and walnuts, saute until nuts turn golden brown, stirring frequently.
About 1/2 hour before serving, combine mandarin segments with duck and dressing mixture.
Add more French dressing if necessary.
Salt and pepper to taste, serve duck mixture on lettuce leaves, top with sauteed nuts.
Serves 6.
rom the cavity of the duck and pierce the skin of
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
oom temperature.
For Brioche French Toast:
Mix egg, milk