In saucepan over low heat, cook wine, peppers, bay leaf, thyme and onion until reduced to 2 tablespoons.
Blend butter with flour; stir into wine mixture until melted and mixed.
Strain through fine sieve.
Briskly stir all juices from carved duck into sauce and add sour cream.
For the duck:
Soak the wood chips in water for about 1 hour
ney; mix well.
Cook for 12 to 15 minutes,
he boil.
Simmer gently for 45 minutes.
Strain, return
nto the skin of the duck. Place in a roasting pan
ultry shears or heavy knife for splitting the bird.
Arrange
>Duck:
Cut neck off duckling, and put aside for future
generously greased
For easy handling have the duck half frozen, remove
br>Arrange duck meat on a baking tray. Roast for 10 mins
o. If duck is fresh killed, refrigerate it for 1 or 2
rom the cavity of the duck and pierce the skin of
arge enough to hold the duck legs.
Sprinkle with cumin
.
Using shapr kinife, score duck skin every 3/4 inch
00 degrees.
Prepare the duck: Poke the skin all over
5 degrees.
Pat the duck dry and prick all
br>Prick skin all over duck, remove as much fat as
Preheat oven to 375 degrees F (190 degrees C).
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
he honey over moderate heat for 1 minute. Add the kumquats
Place duck breast skin side-down on