GETTING READY 1) Preheat the oven to 160C/140C fan/gas . MAKING 2) In an ovenproof pan, melt the duck fat, stir in rest of the confit ingredients and cook in the oven for about 1 1/2 hours. Remove from oven and drain the duck on a rack over a baking... - 45.4262

ONION AND CRANBERRY CONFIT In a pan, heat the butter and saute the onions. Add the cranberries, apple juice, maple syrup, apple jelly and raspberry vinegar. Let simmer over medium heat for approximately 12 to 15 minutes; keep warm. PORTO SAUCE In a small pan,... - 45.9225

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

1. Assemble the mise en place trays. 2. To make the sauce, melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Add the onion, leeks, celery, and thyme sprigs and stir to coat with the butter. Lay the fish bones on top of the... - 42.7382

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

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

GETTING READY 1 Preheat oven to 400°F. MAKING 2 Remove the neck, liver, giblets, and so on from inside the duck's cavity. 3 Remove any excess fat around the opening inside thigh area. 4 Prick the duck's skin all over, about 1/8 inch deep, to... - 41.0082

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

GETTING READY 1) In a bowl of hot water, soak the mushrooms for 1/2 hour. Drain well and finely chop them. 2) Wash, dry the duck thoroughly and rub the inner and outer surface with a mixture of 3 tablespoons soy sauce and 1 teaspoon salt. 3) Preheat the oven... - 44.3459

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

GETTING READY 1. To prepare the duck remove the wing tips and the lumps of fat from inside the vent. 2. Split the duck in half down the backbone. 3. In a bowl mix all the marinade ingredients. 4. Rub the salt all over both sides and marinate in a dish with... - 44.8335

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

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

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

1. Drop the beans into a pan of boiling water. Add the carrots and red pepper and cook for 1 min. Add the mangetout for 1 min. Drain, rinse under cold water, then pat dry. 2. Heat a dry frying pan until quite hot. Add the duck breasts, skin-side down, reduce... - 35.1851

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

Cut the beetroot into thin slices. Melt the butter with the sugar and vinegar in a pan. When the sugar has dissolved, add the beetroot and toss to coat. Season, then cover with a crumpled piece of greaseproof paper. Simmer gently over a low heat for 45... - 40.9833

MAKING 1) Score the duck breasts on a board, season the skin well with the salt and pepper. 2) In a solid heavy-based cold pan, lay the duck, with the skin-side down and place the pan over a medium heat for 10-12 minutes until the skin is brown and... - 44.87

Cut ducks in half lengthwise with poultry shears, or use a hammer to pound a heavy knife through bone. Remove backbones. Cut off wings at upper joints. On each duck half, start at edge of breast and slide a small, sharp knife parallel to the bone, cutting... - 32.8233

GETTING STARTED 1. Preheat the oven to 400°F. MAKING 2. Dry the skin of the uncooked duck. 3. Wipe and pat it dry. 4. The essence of Peking duck is its crisp skin, which is stripped off the cooked duck and served separately. Take string and pass it under... - 45.7306

Combine beans, water, and salt in large kettle. Let stand overnight, or boil for 2 minutes and let soak for 1 hour. Add garlic, carrots, onions, bouquet garni, and salt pork. Bring to a boil. Simmer, covered, for 1 hour, skimming surface as needed. Heat... - 45.4305

Cut the tails off the ducks to remove the preen gland and pull out any remaining stubs of feather or down. Rub the skins with the garlic. Slice the peppers into half from top to bottom and then cut across into even straight strips. Blanch them in boiling... - 42.6499

GETTING READY 1) Cut duckling into quarters. 2) Cook in boiling salted water for about 1 hour until soft. 3) Save the broth and debone the duck. 4) Slice meat into bite-size pieces and keep aside. 5) Drain the liquid from mushrooms, reserving for later... - 45.0399

GETTING READY 1. To prepare the lamb cut it along the grain into 6 long strips. MAKING 2. In a bowl mix the marinade ingredients. 3. Marinate in the marinade for at least 2 hours. 4. in a heat-proof dish or bowl, pack the lamb with the marinade and steam in... - 44.5592

GETTING READY 1) Preheat oven to 350°F before baking. 2) Trim cabbage and cut it into small cubes so as to measure about 7 cups. 3) Drain the excess water from Chinese vegetables and then dry gently using paper toweling. 4) From package, take off the dinner... - 45.6784

GETTING READY 1) Preheat oven to 190°C (375°F), Gas Mark 5. 2) Weigh the duckling. 3) Calculate the cooking time at 30 minutes per 500 g (1 lb). 4) With a fork, prick the surface of the duckling. 5) In a roasting pan, place the duckling. Season with... - 47.5103

Rub the split duck with soy and broil over a medium hot fire, starting with the cut side down. Turn and continue broiling until the skin is crisp and brown and the meat fork tender. Because of the variance in tenderness, exact time cannot be given; 45 to 60... - 17.8869