.
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 ...
ime.
Method for the duck.
Combine all marinade ingredients
Boil duck for 30-45 minutes in
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
er low heat. Remove the duck legs from the refrigerator. Reserve
per towels.
Brush the duck liberally with the soy