Stuffed Leg Of Duck with Red Wine Sauce
Date：2008-04-05 21:23:45 Click：0 Comment：0
Ingredients and Directions -------SAUCE AND ASSEMBLY------- 1 ea Duck, whole, (4 to 5 lbs) -- OR 2 ea Duck, legs 6 tb Oil, olive 1 md Onion 1 lg Carrot 1 md Tomato 1 pn Thyme 1 ea Bay leaf 6 ea Peppercorns, black 14 oz Wine, red (Volnay) 1 c Stock,
Mother's Duck
Date：2008-04-05 21:20:00 Click：0 Comment：0
Ingredients and Directions 1 Duck Salt Pepper, black Vinegar paste 1/2 Onion 1/8 c Butter; (optional) 1 Carrot 1 Celery stalk 1 Garlic clove Bacon drippings 1/2 c ;Water Clean and wash duck inside and out. Dry. Rub inside and out with salt, pepper,
Mom'S Duckling A La Orange
Date：2008-04-05 21:19:05 Click：0 Comment：0
Ingredients and Directions 1 duck 1 orange marmalade 1 orange juice concentrate 1 tablespoon cornstarch 1 water Turn duck upside-down and prick through the skin into the fat all over the bottom of the duck so the fat will drain. Preheat oven to 350
Mahogany Duck
Date：2008-04-05 21:17:41 Click：0 Comment：0
Ingredients and Directions 2 Ducks, 4-1/2; 4-3/4 lb Marinade: 1/4 c Scotch 3 tb Fresh gingerroot, peeled s -redded 1 1/2 ts Garlic, minced 2 tb Orange zest, julienned 1 ts Coriander seeds, crushed 1 ts Black peppercorns, crushed 3/4 c Soy sauce 2 tb
Green Peppercorn Duck
Date：2008-04-05 21:15:27 Click：0 Comment：0
Ingredients and Directions 1 (4-lb) duckling 2 tb Salt 2 qt Water 1/2 c Chopped onion 1/2 c Chopped celery 1 Garlic clove; minced 1 Bay leaf 2 ts Butter or margarine 2 ts Flour 1/2 ts Ground star anise 1 tb Green peppercorns in wine Salt Remove back
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