emove the bag from the duck cavity that contains the giblets
ir in white wine. Place duck in a large bowl and
Score the skin of the duck breasts in a crisscross pattern
Fill duck with a stuffing prepared by mixing all the ingredients.
Roast, uncovered, at 350\u00b0 for about 25 minutes per pound.
ime.
Method for the duck.
Combine all marinade ingredients
Boil duck for 30-45 minutes in
Wash duck and remove some of excess
Clean and rinse duck breasts thoroughly in cold water.
Drain sauerkraut well
and combine with bell pepper and onion. Stuff duck with mixture.
Wrap duck in foil and place, breast side
down,
in
baking
dish or pan.
(This keeps meat from being dry.)
Bake
in a 350\u00b0 oven for 3 hours.
Yields 6 servings.
atties the length of the duck breasts and pan fry in
he seasonings and sprinkle on duck. (You may start baking the
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
er low heat. Remove the duck legs from the refrigerator. Reserve