.
Using shapr kinife, score duck skin every 3/4 inch
ierce the meat.
Place duck breast-side down on a
sharp knife, score the duck breast skin in a cross
owl, combine marinade ingredients. Add duck breasts, cover and refrigerate for
rim excess fat from the duck breasts; if skin is very
00b0F.
Pierce skin of duck breasts all over with fork
Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and ...
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.
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
icrowave oven heat up the Duck (or other poultry of your
owels.
Brush the duck liberally with the soy
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