Rub the duck all over with the salt and pepper. Melt the butter in a Dutch oven and brown the duck on all sides. Pour in the Madeira. Cover the Dutch oven, reduce the heat to low and cook for about 50 to 60 minutes or until the duck is cooked. Remove the duck... - 40.036

GETTING READY 1. Put 1 onion and 2 stalks celery inside the duck and rub breast with 1/2 oz butter and sprinkle with salt and pepper. MAKING 2. In a roasting pan heat 2 tablespoons oil or butter, put duck and baste well. 3. Put into oven and roast for 15... - 44.7886

1. Preheat the oven to 220C/200C fan/ gas 7. Prepare the duck by wiping it as dry as possible with kitchen paper. Then, using a small skewer, prick the fatty bits of the skin, particularly between the legs and the breast. Now either place it on the roasting... - 31.1907

Sauce Marinate the morello cherries in balsamic vinegar. Simmer the peach liquor, blackcurrent liquor and honey and reduce by half to a syrup. Add the morello cherries. Duck Skin the duck breasts and season with salt and pepper. Roll each piece in a strip of... - 39.7745

GETTING READY 1) Wash and drain the cherries in a 4 cup measuring glass. 2) Add 1 cup of juice.Keep aside. 3)Dissolve cornstarch and arrow root in cold water. Reserve. MAKING: 5)In a casserole, place the drained cherries in juice and add the red current... - 32.4639

1. Preheat oven to 450°. Rinse duck and pat dry inside and out. Remove any excess fat from cavity of duck; discard. Rub inside of duck with salt, pepper, and olive oil. Prick skin in about 10 places with a needle. Place one halved onion and garlic cloves in... - 26.8085

Place the duck in the casserole with the onion, cover and cook with the stock for 30 minutes. Remove the liquid from the casserole and retain. Sprinkle with grated lemon rind and seasoning. Pour over the cherries, retaining a few for the garnish, and... - 42.9776

GETTING READY 1) Into 4 equal portions, cut the duck and with a heavy needle. 2) Use salt and freshly ground pepper to season. 3) In a large skillet, melt the butter and sauté the duck for about 20 minutes over low heat till the pieces are brown all over. 4)... - 43.5773

GETTING READY 1. Add duck giblets to saucepan, cover with water, bring to boil. Lower the heat and allow to simmer for 20 minutes for giblets to turn tender. Keep aside ½ cup drained liquid. 2. Keep aside the minced giblet and meat separated from... - 45.6828

GETTING READY 1. Start by preheating the oven to 400° F MAKING 2. In a small ovenproof baking dish, place the onions and cover and bake for about 60 minutes until it turns tender, then let it cool to room temperature and then peel it, make sure that the... - 43.9204

Peel rind from orange, remove white pith; cut rind into fine strips, squeeze juice from orange, measure 1/2 cup juice. Drain mandarins, reserve 1/2 cup syrup. Add syrup to pan with orange juice, brown sugar, wine, crumbled stock cube, hot water, garlic and... - 37.1108

Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce is a filling and tasy dish. This is a perfect dish for your oarties. You just have to try this Roasted Loin Of Veal With Foie Gras And Cherry-Red Grape Sauce. - 43.2683

Rinse hens and pat dry. Sprinkle cavities with salt and pepper. Place hens, breast side up, on a rack in a roasting pan. In a small pan, combine butter with ginger, paprika, and the 1/4 teaspoon salt; brush over hens. Bake, uncovered, in a 375° oven for 45... - 38.132

Preheat oven to 425°F. Using poultry or kitchen shears, cut hens in half through the breast and down the back. Cut out the row of bones from each side of the back bone. Line a shallow roasting pan with a double thickness of heavy-duty foil and place hens on... - 42.1973

Stir together the butter, soy sauce, ginger, paprika, salt and pepper. Wash the chicken and dry thoroughly, inside and out. Loosen the skin across the breast and then down around the leg and thigh using a chop stick or your fingers. Work the butter mixture... - 33.2283

Preheat oven to 350°. Place chicken pieces in bowl to marinate in lemon juice, salt, and pepper. Marinate 1 -2 hours. Place chicken on broiler pan. Broil until pieces are brown, and then bake for 1 hour. - 26.7117

1. Preheat the oven to 475°F. Rinse the duck and pat it dry. Reserve the giblets; discard the liver. Season the cavity with 1 teaspoon of the rosemary, 1/4 teaspoon each of the salt and pepper, and the 2 strips of orange zest. Using a skewer, prick the skin... - 33.5388

Preparation Cut duck into serving-size pieces; trim excess fat. Sprinkle duck with salt. Cooking Place a wok or wide frying pan with a nonstick finish over high heat until hot. Add duck and cook for 5 minutes on each side or until nicely browned. Discard pan... - 38.9944

GETTING READY 1) Preheat the oven to 400°. 2) With a fork, prick duck all over. Season well and place on rack in roasting pan. 3) Cut the rinn from one orange into thin matchsticks. 4) Squeeze the juice from two oranges. 5) Peel and section remaining... - 38.7302

MAKING 1) Take a large shallow dish and arrange the duck so that the skin is up on the roasting rack. 2) Brush oil in the skin, cover with a greaseproof paper, and cook for 12 minutes on power, turn the dish thrice during cooking. 3) Arrange the cooked duck... - 42.3646

Fill duck with stuffing if desired. Place the duck on the spit and roast without basting for about 1 1/4 hours, or longer if necessary to crisp the skin. Be sure to catch the drippings in a pan under and in front of the spit - 24.4469

MAKING 1.Take the orange, peel it and cut the zest in thin strips. 2.Now, halve the orange and squeeze out juice. 3.Add in cornstarch into juice, followed by orange zest, additional orange juice, sherry, wine vinegar and sugar. 4.Heat uncovered at 100% for... - 47.3755

Remove duckling neck and giblets. Reserve liver for other uses, if desired; set aside neck and remaining giblets for use in sauce. Discard lumps of fat. Rinse duckling inside and out and pat dry. With a fork, prick skin all over at 1-inch intervals. Place... - 39.0265

Cut duck into serving-size pieces; trim excess fat. Sprinkle duck with salt. Cooking Place a wok or wide frying pan with a nonstick finish over high heat until hot. Add duck and cook for 5 minutes on each side or until nicely browned. Discard pan... - 42.0621

1 Combine marinade ingredients in a large bowl. Add duck and baste with mixture. Marinate 1 hour. Baste and turn duck every 1 5 minutes. 2 Drain duck, reserving marinade. Roast duck Chinese style on a rack over a pan of water at 350°F (180°C) for 2 hours,... - 36.3884

Discard skin, bone and tendon from duck breasts, legs and thighs (reserve remaining duck and livers for another use). Cut boned breasts into narrow strips and set aside. Put leg and thigh meat through fine blade of grinder twice, or mince in... - 42.2538

MAKING 1 Peel the onions and slice them as thinly as possible (a food processor fitted with a 2mm slicing blade does this well). 2 In a heavy saucepan,heat fat or oil over medium heat.Add onions and cook stirring frequently, until they begin to wilt. Adjust... - 38.9465

MAKING 1) In a wok, heat up oil over medium heat until hot. 2) Place the duckling strips in the wok. 3) Put the heat to high and stir-fry the duck strips for 4-5 minutes. 4) With a slotted spoon transfer the meat into a separate plate. Place aside. 5) In the... - 46.1986

GETTING READY 1. Preheat the oven at 200°C (400°F) mark 6. MAKING 2. In a large, preferably non-stick, saute pan put two or three of the duck breasts, skin-side down, with the cinnamon sticks. 3. Fry until well browned, turning once without the need to... - 45.1862

1. Heat half the oil in a frying pan. Add the onions and turmeric, and cook gently until soft. Transfer to a pan, add the walnuts and stock, then season with salt and pepper. Stir, then bring to the boil and simmer the mixture, uncovered, for 20 minutes. 2.... - 37.2661

In a large saucepan simmer ducks in small amount of salted water for 20 to 30 minutes; drain. In large skillet brown ducks slowly in butter; transfer to a 12x7 1/2 x 2-inch baking dish. Blend flour into pan drippings. Stir in broth, mushrooms, Burgundy,... - 40.2218

Bring water to boil in small saucepan. Add raisins and simmer until plumped, about 5 minutes. Drain well. Transfer to small bowl, add Port and set aside. Preheat oven to 400°F. Season ducks with salt and pepper. Truss securely. Heat butter with oil in heavy... - 40.6349

Rub salt over the outside of the duck and leave for 30 minutes. Soak the chestnuts, dried dates and lotus seeds overnight, and then chop them coarsely. Wash the glutinous rice in several lots of clean water, then stand in water for 30 minutes. Heat 2... - 43.4085

Cook in boiling water until al dente (firm to the bite). Drain and set aside. Meanwhile, prepare sauce. Saute ingredients in large skillet. Add and saute for 2 minutes. Add and simmer approx 5 minutes. Add to sauce to thicken and cook for approx 2... - 40.2508

Pour the first three ingredients into pan in which guinea meat was cooked and let simmer for 5 minutes. Add pitted black bing cherries and pour over breast of hen before serving. - 18.9041

Season duck with salt and pepper. Melt 1 tablespoon butter in heavy skillet over medium heat. Add duck and brown well on all sides, about 3 minutes per side. Transfer to heated platter; set aside and keep warm. Melt 1 tablespoon butter in same skillet. Add... - 40.9291

Remove the giblets from inside the duck. Remove the excess fat that hangs about the tail. Rub 1 tablespoon salt into the skin, and let the duck dry for 1 hour. Saute or chow the orange peel, the 2 chopped green onions, and garlic in the peanut oil for a... - 40.4437

GETTING READY 1.Strain the cherries, keeping aside the liquid of the can. 2.Put water to the liquid in order to make it 3/4 cup. MAKING 3.Take a 1 quart glass measuring pitcher, put sugar, all spice, and cornstarch in it and mix well. 4.Put the kept aside... - 35.9322

Drain the cherries, saving the syrup. Season partridges with salt and pepper to taste. Using a large frying pan, brown partridges in butter, turning to brown all sides. Add chicken broth, cinnamon, and 1/2 cup of the syrup drained from cherries. Cover and... - 34.3048

Set cherries aside to thaw. Sprinkle hens with salt, pepper, garlic powder, and paprika. Place on a rack in roasting pan and roast at 350°F. for 1/2 hour or until done. Baste occasionally with bouillon. While hens are roasting, combine juice from cherries,... - 41.733

Add the onion to the casserole and fry until it is soft but not brown. Remove from the heat. Add the onion to the pork dice, using a slotted spoon. Stir the sage, orange rind, rice and salt and pepper to taste into the pork dice mixture. Stuff the guinea fowl... - 40.4793

MAKING 1. Add butter and oil to a heavy large skillet placed on medium heat and melt. Stir in onion and sauté for 5 minutes to translucent. Mix pheasant halves and sauté for 4 minutes, turning halfway through, to evenly brown the pheasant. 2. Sprinkle... - 41.5388

1. Heat about 60ml/4 tbsps oil in a frying pan over moderate heat. Place in the chicken breasts, skinned side down first. Cook until just lightly browned. Turn over and cook the second side about 2 minutes 2. Remove any oil remaining in the pan and add the... - 33.1063

Blend together cherry preserves, lemon juice, cloves, salt, allspice, and mace; set aside. Combine flour and salt in paper or plastic bag. Add 2 or 3 pieces of chicken at a time; shake to coat. Brown chicken in oil in skillet over medium heat, turning with... - 43.2984

MAKING 1. Take butter and oil in a large sauté pan and heat the mixture. 2. Sauté the chicken breasts pieces until the meat color runs brown on both sides, it will take around 3 minutes against medium high flame. 3. Remove the chicken pieces for the sauté... - 45.7391

Cut chicken into 1-1/2-inch (4 cm) cubes. In bowl, combine cornstarch, rice wine, soy sauce and egg white; add chicken. Let marinate at room temperature for 20 minutes. SAUCE: Combine stock, soy sauce, rice wine, cornstarch and sesame oil; set aside. In wok... - 42.6755

MAKING 1) In a saucepan, heat butter till frothy. 2) Mix in nuts and sauté for 5 minutes. 3) Add chicken and brown on all sides. 4) Add in ale, place lid and allow to simmer for 10 minutes. 5) Add in cherries and thyme to the chicken, Take off lid and cook... - 39.1596

GETTING READY 1. Preheat the oven to moderately hot 200°C, 400°F, Gas Mark 6. MAKING 2. With a fork prick the duck all over so that it absorbs the marinade. 3. In a roasting tin keep the duck, put the butter and orange skin inside the duck. 4. Pour the... - 42.5617

Cut duck in pieces 3/4 inch wide. Coat in seasoned flour. To make Marmalade Sauce, simmer brown sugar, orange juice, marmalade, lemon juice and raisins in a small saucepan 5 minutes. To make Wine & Cherry Sauce, simmer sugar, cherries, wine and allspice in a... - 37.4097

MAKING 1. Divide the duck into quarters and blot dry with paper towel. 2. In a wok or large frying pan heat oil until almost smoking and shallow fry the duck in two lots, skin side down. 3. Lower the heat and continue to fry slowly until the skin is browned... - 43.7375

MAKING To prepare special basting sauce: 1. In a pan heat putting together honey, vinegar, soy sauce, sherry, juice of 1/2 orange and 2 1/2 tablespoons water and bring to boil. 2. Let it cool. 3. With a sharp fork, prick skin of duck lightly, pour over... - 39.6137

GETTING READY 1) With afork, prick the duck portions from all over. MAKING 2) In the cooker, heat the butter. 3) Place the duck in hot butter and brown on both sides. 4) Add the onion and cook until transparent. 5) Take out the duck and onion and drain... - 45.3998

GETTING READY 1) Preheat the oven to 400°. 2) With a fork, prick duck all over. Season well and place on rack in roasting pan. 3) Cut the rind from one orange into thin matchsticks. 4) Squeeze the juice from two oranges. 5) Peel and section remaining... - 39.0797

Combine wine and 1/4 cup honey in small saucepan and bring to simmer. Add apricots and set sauce aside. Combine next 10 ingredients in large bowl. Drain apricots (reserve liquid), add to bowl and toss lightly. Stuff duck as full as possible; set remaining... - 39.2054

1. Prick duck skin in several places. Chill pieces while making stock. 2. In a saucepan, simmer duck giblets (except liver) and all the stock ingredients for 40 minutes. 3. Strain, and measure the stock. You should have about 2 cups liquid. 4. Heat the butter... - 45.5915

GETTING READY 1. With fork prick breast of bird all over and rub skin with salt and pepper. 2. Put an onion inside bird with a few pieces of orange and lemon zest (thin outer skin of fruit). MAKING 3. In a pan heat oil, brown duck all over for 6-8 minutes... - 45.2972

GETTING READY 1) Remove as much fat as possible from the duck. 2) In a bowl, sift together flour, cornstarch, salt and pepper. 3) Roll the duck in the flour mixture. MAKING 4) In a deep skillet, heat the oil and brown the duck in it. 5) Pour off the fat. 6)... - 45.6722

GETTING READY 1. Slice onions and peel turnips. 2. With a fork prick breast of duck and then rub with salt and pepper. MAKING 3. In a pan heat oil and butter, let it to foam, then brown duck all over and keep warm. 4. Cook sliced onions to a golden brown... - 44.541

1. Put the duck in a shallow bowl with a tablespoon of soy sauce, the mirin, half the brown sugar and one-third of the ginger. Stir to coat and set aside to marinate at room temperature. 2. Heat 2-3 tablespoons groundnut oil in a large heavy pan over a... - 38.4276

1. Place duckling in 11 1/2X 9x 2-inch Bake & Roast Pan; bake 1 1/4 hours at 400°F. or until skin is crisp; let stand 1 hour; remove meat, skin from bones; shred. 2. Melt butter in 11-inch Chicken Fryer over medium heat; add fresh mushrooms, onions, garlic;... - 32.9367

Rub the inside of the duck with the salt and pepper. Peel, core and slice the apples; dice the figs. Mix together the apples, figs, and curry powder with the butter and use to stuff the neck end of the duck. Sew the openings with thread, or secure with... - 38.0546

GETTING READY 1. Preheat the oven to 425°. To prepare the duck: 2. Under cold running water wash it quickly and pat it dry inside and out with paper towels. 3. Rub the inside of the duck with the remaining teaspoon of salt and a few grindings of black... - 44.3706

GETTING READY 1. Preheat the oven to 325 °. To prepare the ducks : 2. Wash them briefly under cold running water and pat them completely dry inside and out with paper towels. 3. With a sharp heavy knife cut off the wing tips and discard them. 4. In a cup... - 44.3017

MAKING 1. In a deep flameproof casserole Heat 25 g / 1 oz of the butter with the oil, fry the duck over medium heat such that it is golden brown all over and transfer to a bowl aside. 2. In the casserole fry the garlic and strips of bacon and fry for 1-2... - 44.995

GETTING READY 1. Using a sharp knife make criss cross slashes on the skin side of the duck breasts. 2. Rub seasoning. 3. Arrange the pieces in a shallow bowl. 4. Combine soy sauce, honey and 2 tbsp of the raspberry vinegar and pour over the duck, turn pieces... - 47.4668

1. The night before you plan to serve this dish, place a rack in the lower third of the oven and preheat the oven to 350°F. 2. Season the duck with salt and pepper. Heat the olive oil in a medium cast-iron pot or Dutch oven over medium-high heat. Add the... - 36.648

GETTING READY 1) Preheat oven to 400° F before roasting. 2) Quarter duckling and rub it with garlic salt and pepper. MAKING 3) For the Orange Sauce, cook all ingredients for the sauce over low heat until sugar dissolves. 4) Stir cook for about 5 minutes... - 43.2886

GETTING READY 1) Using a damp cloth, wipe the inside and out of the duck. Pat dry it thoroughly and tie it up neatly. 2) Skin onions and garlic and finely chop them. 3) Skin, seed, and roughly chop the tomatoes. MAKING 4) In a large flameproof casserole or... - 44.4911

GETTING READY 1) Preheat oven to 220°C (425°F), Gas Mark 7. 2) In a food processor or electric blender, add nuts, garlic, coriander, ginger and 25 ml (1 fl oz) of the stock. 3) Process the ingredients to a smooth paste. If the mixture becomes too dry, add... - 47.0408

Remove giblets and neck from duck and reserve; place duck in a large pan. Pour the 1/2 cup soy sauce over duck and let stand at room temperature for about 1 1/2 hours. You will need to turn the duck occasionally. Meanwhile, prepare stuffing. Cover barley with... - 39.4457

1. Preheat the oven to 375° In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil. Reduce to 2 cups over high heat, 30 minutes. 2. Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up.... - 31.6871

Cooking Bring water to a boil in a medium saucepan. Plunge bok choy into boiling water for 5 minutes or until softened. Rinse under cold running water and drain well. Cut each bok choy in half lengthwise and set aside. In a large pot of boiling water, cook... - 40.8132

GETTING READY 1. Clean and singe duckling. 2. Combine butter, salt, pepper and thyme. Rub this mixture inside cavity and on outer surface of the duckling. 3. Line a loaf pan or oval terrine with plastic wrap and grease generously with butter. 4. Preheat the... - 45.6886

MAKING 1) In the roasting pan, melt 2 tablespoons of the butter 2) Place the duck on the roasting pan and roast for 35 minutes with the giblets, discarding the liver 3) Once roasted keep aside to cool 4) Carve off the breast and cut into two pieces into two... - 45.0664

GETTING READY 1)Prepare marinade by mixing together white vinegar, soy sauce, honey, garlic, coriander, peppercorns and blend to smooth consistency. 2)Preheat oven to 275 degrees F. MAKING 3)For preparing duck, marinate duck in marinade in refrigerator for... - 44.2926

MAKING 1. In a bowl mix 2 tablespoons oil with mustard, crushed garlic, seasoning salt, sugar, cayenne and black pepper. 2. Prick breast of duck, rub this paste all over and fix duck rotary spit or barbeque spit. 3. Put an onion and lump of butter and some... - 44.1091

GETTING READY 1) Halve the duck breasts lengthwise. Trim off the excess fat and skin from around the meat. Score the skin 3 times on the diagonal and sprinkle evenly with the salt and pepper. MAKING 2) In a large non- stick skillet, saute the 3 breast pieces... - 42.0909

In a 2 gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and... - 36.5465

In a large pan, melt the butter and saute the duck legs for 2 to 3 minutes on each side. Season. Add the shallots and fine herbs. Brown for 1 to 2 minutes. Add the white wine, chicken broth and water. Cover and simmer for 1 hour over low heat. Thicken the... - 43.4822

COMBINE THE WATER, sherry, onion, honey, soy sauce, green onions, lemongrass, oyster sauce, ginger, sesame oil, garlic, and red pepper flakes in a large pot and bring to a boil. Add the duck legs and return to a boil. Reduce the heat and simmer until the duck... - 44.8963

GETTING READY 1. Preheat the oven to 450° F MAKING 2. In a large Dutch oven or heavy bottomed oven proof casserole 3. Heat the oil over medium flame. 4. Arrange the duck pieces, skin side down and sear to a golden brown. Turn and sear on the other side.... - 46.067

Sprinkle inside of duck with caraway seeds; prick skin well. In a bowl, combine stuffing, vegetables, seasonings and broth; mix lightly. Spoon into duck. Place breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to... - 46.2485

Put the shiitakes In a small bowl and add enough warm water to cover. Leave them to soak for about 15 minutes, until soft. Then trim off and discard their stems and cut the caps into 1/4-inch-wide slices. In a wok or large skillet, heat the oil with the... - 44.5183

GETTING READY 1) Preheat the oven to 400 degrees 2) Season the duck’s cavity with soy sauce, salt and pepper. MAKING 3) In a roasting pan, place the duck and brush the duck with honey and vinegar mixture 4) Roast the duck for about an hour until it’s... - 48.4047

Cut the ducks in quarters and rub with flour. Cook in butter or shortening until lightly browned on all sides. Add 1 cup of white wine, bay leaf, juniper berries, onion, salt, parsley, and whole black peppers. Cover and cook slowly until tender. Remove duck... - 34.5388

GETTING READY 1. With medium slicer of food processor, slice orange. Wrap in plastic, refrigerate to be used as garnish. 2. Place rind and apricot preserves in food processor bowl, and blend into a puree. 3. Add orange juice, water, vinegar, cognac and salt... - 45.5009

GETTING READY 1) Preheat the oven to 335F. 2) Defrost the duck completely. Sprinkle the inside and outside of the duck with salt and pepper. Place 4 sage leaves and a peeled onion inside the duck cavity. 3) Crush the other two sage leaves and rub them on the... - 41.0022

MAKING Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs. 2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions. 3) Bring to a boil and skim off the surface scum. 4) Then simmer,... - 45.7029

GETTING READY 1. Clean the duck completely while remove the -€œsoft down-€ that is present all over the duck. Wrap the duck loosely and then keep the duck chilled till roasting time. MAKING 2. Rub the duck with salt all over. Other seasoning like... - 34.4097

GETTING READY 1) Preheat oven to 325° F before roasting. 2) Skin lemon and cut into four. 3) Zest white pulp from peel and then slice the peel into thin strips. MAKING 4) Season duckling with salt and pepper. 5) To a consommé, add peel, lemon quarters and... - 45.5096

GETTING READY 1) Rub duck skin with salt and freshly ground pepper. 2) Preheat oven to 450°F 3) Wash and pat dry the apricots. Halve and remove the pits. MAKING 4) Keep the duck on a rack over a shallow roasting pan. 5) Prick with a fork and bake in oven... - 45.8697

1. Combine the marinade ingredients in a large bowl. Add the duck and set aside for 1 hour, turning occasionally. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; thinly slice the caps. Set aside. 2. Combine the... - 32.8248

MAKING 1. For the marination, in a large bowl, mix together all the ingredients for the marinade and apply it liberally all over the duck; this duck needs to be refrigerator for at least eight hours, preferably overnight 2. Heat a pan to medium heat and place... - 47.1973

In a nonstick saute pan, brown the skin sides of the duck breasts in the oil over moderate heat for 3 minutes. Add the chicken stock, corn syrup, star anise, chilies, garlic, lime juice, and fish sauce. Cook over moderate heat for 5 to 7 minutes or until the... - 43.0365

1. Cut off and discard wing tips of duck; remove and discard as much fat as possible. 2. Sprinkle duck with salt. Heat lard in 12-inch (30-cm) skillet over medium heat until hot. Add duck; cook until brown on both sides, about 5 minutes per side. Remove to... - 35.0682

Preheat oven to 350° F. Melt butter in a large skillet. Brown pieces of duck in fat over medium heat. Remove to a casserole. Add garlic to fat and cook 1 minute. Add red wine, shiitake mushrooms, parsley, bay leaf, thyme, and salt. Bring to a boil, stirring... - 46.4597

MAKING 1. To prepare the sauce, in a large heavy bottomed sauce pan, combine the wine, stock, shallots or onion, fennel seed, juniper berries, peppercorns, thyme and bay leaf. 2. Place the pan over medium heat and allow the liquid to simmer for 20-25 minutes... - 46.6123

Peel orange; scrape white membrane from peel. Cut outer portion of peel into thin strips; set aside. Quarter orange. Lightly salt cavity of duckling. Stuff loosely with orange, onion, and apple. Skewer neck skin to back; tie legs to tail and twist wings under... - 37.4321

Prick duck skin all over. For marinade: Pulverize 6 marinade ingredients in blender. Rub over duck inside and out. Let duck stand at room temperature for 30 minutes to absorb marinade flavors. Steam over stock or water for 1 hour. Remove and let cool... - 43.7902

Preserved duck gizzard Clean the gizzard well and marinate in salt for 3 hours. Clean again in water, then cook slowly in duck fat with some garlic, thyme and bay leaf, in a covered saucepan, for 5 hours at a temperature of 80°C. Salad Wash the 'mesclun'... - 40.3174

Sprinkle duck with salt and pepper, and bake in shallow pan in preheated hot oven (400°F.) for 1 hour. Drain off fat. Put duck in a large casserole and add sweet potatoes. Combine bouillon, orange juice and rind, and juice drained from mandarin... - 42.1408

MAKING 1. Take out as many bones of the duck as possible and stirfry the duck meat in a wok of hot oil for a minute 2. Add the blanched broccoli to it, along with ginger and seasoning and stir till every piece is well coated 3. When it begins to thicken a... - 39.391

GETTING READY 1. Preheat oven to 350° F. MAKING 2. In a large skillet melt butter. 3. Add the pieces of duck in fat and brown them over medium heat. 4. Remove from heat once the duck turns brown. 5. Transfer the ingredients to a casserole. 6. Add garlic... - 46.2712

MAKING 1. Use a large, heavy-bottomed skillet, 2. Heat oil, over medium heat. 3. Sear the duck breast in hot pan, allowing it to brown for 5 minutes. 4. Turn, season with salt and continue cooking for another 3 minutes. 5. Remove the breasts from the skillet... - 46.6664