resentation).
IMMEDIATELY sprinkle the duck halves with salt and white
Boil, steam or microwave sugar snap peas until just tender. Rinse under cold water until cool then drain.
Combine duck, sugar snap peas, mandarin oranges, lettuce, pomegranate and nuts in a large serving bowl.
Whisk together garlic, mustard, lemon juice and olive oil then pour over salad and toss gently to combine. Season.
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
y rough patches off the duck's skin. Remove the
er low heat. Remove the duck legs from the refrigerator.
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.
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
ither end of the duck; prick the duck skin all over with
br>Note: I created this recipe as a request from a
icrowave oven heat up the Duck (or other poultry of your
Preheat oven to 350\u00b0.
Prick duck skin all over and rub skin and cavity with salt and pepper.
Roast for 1 3/4 hours, or meat thermometer registers 180\u00b0.
Pour off fat about every 20 minutes.
Wash& dry the duck inside and out.
Rub
br>Remove excess fat from duck. Rinse inside and out and
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