nto the skin of the duck. Place in a roasting pan
For the duck breasts:
Score the duck on the skin
lods of fat from the duck cavities, and trim any loose
ape easily.
Duck:
Cut
nd add 10 of the roasted garlic cloves. Pour the hot
o 200\u00b0F. Wash the duck thoroughly inside and out; pat
arge enough to hold the duck legs.
Sprinkle with cumin
emove the skin from the duck, scraping away any excess fat
75 degrees.
Pat the duck dry and prick all over
Clean the duck and salt only from inside
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.
Set aside.
Rinse the duck and cut down the center
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.
.
Using shapr kinife, score duck skin every 3/4 inch
00 degrees.
Prepare the duck: Poke the skin all over
th lemon juice too. If duck is fresh killed, refrigerate it
rom the cavity of the duck and pierce the skin of
br>Prick skin all over duck, remove as much fat as
br>Using scissors, remove the duck neck, if still attached. Wash
Place duck breast skin side-down on