igh heat. Break up the duck bones and sear them on
or use.
For the duck portions: remove from marinade, and
Place duck pieces in a soup pot and brown over medium
Cover whole duck with water in large stock
Put duck in kettle with enough water to cover.
Heat to boiling.
Remove scum from surface of broth.
Put in the next 8 ingredients; cook until duck, vegetables and fruit are done. Remove duck from kettle.
Take meat off bones and put meat back in soup.
Combine 1/2 to 3/4 cup flour and enough cream to make a thin paste.
Add this mixture to soup and let simmer.
The soup will get thicker.
A little sugar or vinegar can be added for taste.
Serve with egg noodles.
Put duck in large soup pot; cover with cold water and bring to a boil.
Turn down heat and skim.
Simmer 1 1/2 hours with prunes, cloves, allspice, bay leaf, marjoram and salt.
When duck is tender, add blood.
Thicken soup with flour; flavor with sugar and vinegar.
Serve with potato noodles.
ll the meat from the duck carcass reserving the bones. I
nions, sesame oil and cooked duck meat, and taste for salt
Place the stock, rice wine, soy sauce and star anise in a large saucepan.
Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
Reduce the heat and simmer for 25 minutes, or until the duck is tender.
Remove the star anise.
Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.
Use a wooden spoon to stir.
Add duck beaks, pepper and salt. Stir some more.
Put in a cloth and cook for 6 days.
Stir some more with a wooden spoon.
Add shell noodles and macaroni.
Stir some more.
Add 1 duck's foot; stir some more.
Add eggs and cookies.
Stir some more.
Add water and cake and stir some more. Now you are finished.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
gar called for in this recipe resembles honey.
This and
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
kin and any fat from duck legs. Cook skin and fat
For the duck breasts:
Score the duck on the skin
o make the soup: In a stockpot, combine duck carcass, water, stock
This recipe yields a succulent roast duck, every morsel of which is