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
ultry shears or heavy knife for splitting the bird.
Arrange
For the red wine sauce:
>Duck:
Cut neck off duckling, and put aside for future
nto the skin of the duck. Place in a roasting pan
arinating time.
Method for the duck.
Combine all marinade
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