ime.
Method for the duck.
Combine all marinade ingredients
Boil duck for 30-45 minutes in
nto the skin of the duck. Place in a roasting pan
per towels.
Brush the duck liberally with the soy
ther end of the duck; prick the duck skin all over with
415F\u00b0.
Put duck in roasting pan, breast-side
he grill.
Brush the duck breasts with peanut oil and
ven 190\u00b0C.
Score duck breasts by making a criss
ix well.
Cut the duck breasts into pieces that are
arger).
Remove skin from duck breasts. Place breasts on a
issolved.
Add the Cold Duck and blend again.
Chill
d diced onions. Stuff each duck with the rosemary/onion mixture
blets and wing tips from duck, trim neck, and remove excess
other use).
Place the duck in a roasting pan.<
0b0F.
Discard neck from duck. Wash duck; pat dry with paper
To make the Peking duck: Arrange the duck breasts on a rack over
taste.
Put the duck breasts in a large
e skin side of the duck being careful not to cut
the glaze for the duck.
Preheat the oven
ir in white wine. Place duck in a large bowl and