ach duck breast and season. Heat a non-stick frying pan over
il in a large frying pan and cook pistachios for 1
ore the skin of the duck breasts in a criss cross
Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
lace flour in a shallow pan.
Place the almondine breading
ime.
Method for the duck.
Combine all marinade ingredients
non stick fry pan, add duck skin side down and cook
Gently wash duck breast of excess blood
nd peppercorns. Wrap foil around duck then place a heavy weight
eat sesame oil in a pan over high heat. Sprinkle five
callions. Serve immed over the pan fried rice noodles. Remove the curry
deep enough to hold duck with plenty of room leftover
per towels.
Brush the duck liberally with the soy
arge bowl, mix well, add duck and combine, marinade for several
on-stick frying pan over medium-high heat. Score duck skin by
patties.
For the duck legs, combine orange marmalade, ginger
ire rack in a roasting pan. Season duck. Roast for 30 mins
Cook duck legs, skin sides down, in
ell.
Clean duck; wipe dry.
Rub duck inside and out
avity and neck, then rinse duck inside and out. Prick skin