This recipe yields a succulent roast duck, every morsel of which is
ver skin and cavity of duck. Place ginger, garlic and spring
0b0F.
Remove (thawed) duck from bag and rinse under
om cavity of duck. Using fork, pierce duck skin in several
Stir in white wine. Place duck in a large bowl and
220 degrees C).
Wash duck and pat dry. Score breast
Spread marinade evenly in duck cavity. Place on rimmed
avity and neck, then rinse duck inside and out. Prick skin
slow boil.
Add duck meat and stir well. Add
0 minutes.
Place the roast duck onto a cutting broad and
Remove the meat from the roast duck and shred into thin pieces.
Combine the dressing ingredients in a small bowl and stir until the sugar is dissolved.
Toss salad ingredients with the dressing until well blended. Serve immediately.
Cut leftover cooked roast beef opposite the grain so you don't have long strings of meat.
Put in electric frying pan and add diced onions and almost cover with water.
Cook 2 to 3 hours, until it falls apart easily, adding more water if necessary.
With water almost cooked out of it, add brown sugar, catsup, barbecue sauce and a little mustard.
Cook another 30 minutes.
Place in warmed hamburger buns.
emove the bag from the duck cavity that contains the giblets
br>Using scissors, remove the duck neck, if still attached. Wash
br>Combine cooled marinade with duck breasts in a large bowl
roasting pan.
3. Roast duck in preheated oven for 1
icrowave oven heat up the Duck (or other poultry of your
patties.
For the duck legs, combine orange marmalade, ginger
o 350\u00b0F. Place the duck in a roasting pan and
ierce the meat.
Place duck breast-side down on a