Season the duck legs with kosher salt on
Heat a large wok and add oil.
Add mushrooms, cook for 3 minutes until they start to soften and brown.
Add duck, cook for 1 minute.
Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
Add sweetcorn, mange tout, cook for 2 minutes.
Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
Add cashews, stir well to heat through.
Serve with boiled or egg fried basmati rice.
Melt fat and saute apples until tender; add all other ingredients and cover.
Steam about 8 to 10 minutes.
If cherries are very tart add 1 tablespoon sugar.
Stuff bird and truss.
Bake with breast up until brown, then turn over.
Do not prick skin.
I make a double recipe and tie what is leftover in a cloth and put in the pan with the duck.
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
er low heat. Remove the duck legs from the refrigerator.
blets and wing tips from duck, trim neck, and remove excess
or easy handling have the duck half frozen, remove the skin
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
or the marinade. Toss the duck breasts with the marinade (It
icrowave oven heat up the Duck (or other poultry of your
owels.
Brush the duck liberally with the soy
Set aside.
Rinse the duck and cut down the center
Stir salt into eggs, coat duck strips in egg and let sit for 1 hour.
Preheat oven to 350\u00b0F.
Heat butter in a large fry pan, brown duck strips lightly, remove and place in a baking dish.
Place sliced mushrooms on top of duck then top with cheese and mushrooms.
Pour chicken broth and leftover butter from fry pan over the top of the entire dish.
Bake for 45 minutes.
Remove from oven, squeeze 1/2 lemon over the top and serve.
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