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

1. Mix soy sauce, spice powder, ginger and sherry in a shallow dish. Add duck. Marinate for 3 hours, basting and turning frequently. 2. Preheat oven to 190°C (375°F/ Gas 5). Drain duck, reserving marinade, and prick it all over with a fork. Place on a rack... - 22.1063

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

GETTING READY 1) Cut the duck into small pieces and remove as much as fat as possible. 2) In a bowl, mix together sake or sherry, salt, pepper, ginger and Ac-€™cent. 3) Marinate the duck in it for 4 hours or overnight. MAKING 4) Drain the duck reserving... - 45.8654

In a small bowl, whisk together the orange juice, vermouth, marmalade, thyme and salt. Using a sharp knife, score the duck skin with several crisscross diagonal cuts about 1/4 inch (6 mm) deep. Place the duck breast in a shallow non-aluminum dish large enough... - 37.1443

GETTING READY 1. Take a bowl and prepare marinade using pineapple-orange juice, vinegar, wine, liquid smoke, marinade sauce, oil, meat tenderizer, salt, thyme, pepper, bay leaves and Greek seasoning. 2. In a shallow dish, keep a plastic bag and place duck... - 47.2973

GETTING READY 1. Prepare a marinade using oil, wine, seasoned salt, vinegar, lemon pepper seasoning, salt, dry mustard, pepper, paprika and Worcestershire sauce. 2. In a shallow dish, keep a plastic bag and place duck breasts into it. 3. Pour the marinade... - 46.3026

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

GETTING READY 1. Using moist paper towels, clean the quartered ducklings and season with salt and pepper. Prepare a marinade by mixing the ingredients in a large bowl. Coat the ducklings well with marinade, cover using a foil and allow to refrigerate... - 46.2848

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

GETTING READY 1) Pre-heat the oven to 400°F/200°C/Gas 6. MAKING 2) Remove the peaches from can. Keep aside. 3) In a shallow dish, mix the juice with red wine, Worcestershire sauce, garlic salt, orange rind and juice. 4) Thread a skewer through the duck... - 43.7173

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

1. Thinly slice the duck breasts and place in a bowl. Mix together 15ml/1 tbsp of the soy sauce with the rice wine or sherry, sesame oil and five-spice powder. Pour over the duck, cover and leave to marinate for 1-2 hours. In a separate bowl, blend together... - 35.5967

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

1. Preheat the grill (broiler) to medium. Skin and trim the duck breasts to remove any excess fat. Score the flesh in diagonal lines and pound it with a meat mallet or a covered rolling pin until it is 1.5 cm/ 3/4 inch thick. 2. Place the duck breasts in a... - 39.3017

GETTING READY 1. In a shallow dish prepare the marinade, mix together all the ingredients and add the duckling to it. 2. Let the ducklings marinate for 1 to 2 hours; turn occasionally. 3. Place one prong on spit and tighten. 4. Insert the spit at the center... - 41.3262

In a large self-closing plastic bag, combine the ginger, soy sauce, garlic, oil and cinnamon. Rinse the duck and pat dry with paper towels. Add to the bag. Seal the bag and marinate in the refrigerator for 24 hours, turning the bag occasionally. To prepare... - 39.2729

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

Preheat oven to 375°F (190°C). Clean duck and dry with paper towels. Combine garlic, sesame oil, honey, hoisin, soy and chili pepper sauces. Brush marinade over duck. Place duck on rack in baking dish. Cover with aluminum foil and bake 1 hour, brushing... - 40.9959

GETTING READY 1) In a bowl, mix together the brandy, lime juice and half of honey, with half the peppercorns, and salt and pepper to taste. 2) Skin the duck breasts, and place the breasts in a shallow dish. 3) Stream the marinade the breast and allow to stand... - 42.9917

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. Clean duck and keep.it whole. 2. Grind ginger, garlic and pepper. 3. Apply on duck and prick with a fork to let the spices seep in. 4. Marinade in vinegar for half an hour. 5. Heat butter and oil in a large strong-bottom pan. 6. Add sliced onions, ground... - 45.7378

1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add duck; seal. Marinate in refrigerator 30 minutes, turning occasionally. 2. Heat apricot preserves in a small saucepan over low heat until melted, stirring occasionally. Add 1... - 31.6932

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

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. 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. 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

1. Slice the duck breasts thinly across and place them in a shallow dish. Mix all the ingredients for the marinade, pour over the duck and mix well to coat thoroughly. Cover and leave in a cool place for 30 minutes. 2. Heat the oil in a preheated wok or... - 36.377

Cut onion and ginger into fine shreds. Add 1/2 teaspoon salt. Marinate 10 minutes. Add mixture of 1 1/2 teaspoons sugar and 3 tablespoons vinegar to marinade. Marinate another 30 minutes. Toast sesame seeds in small frying pan over very low heat. Stir... - 43.7683

GETTING READY 1) In a deep dish, mix the ginger, with soy sauce and plum sauce. 2) Add in honey and oil with duck leags. 3) Mix well in order... - 45.413

GETTING READY 1) Wash and pat dry the duck. 2) Sprinkle the duck inside and out with salt and Sichuan pepper by massaging properly. MAKING 3) Pour over the rice wine and leave to marinate for 45 minutes. 4) Remove the duck from the marinade. 5) Ina wok,... - 44.9591

Combine ingredients for marinade except water in blender and mix to pulverize. Pour into 8-quart pot. Add water (use blender to measure so no seasoning is lost). Simmer 15 minutes. Add duck, tail-first (so cavity fills with liquid). Weight duck with inverted... - 43.4219

Clean duck and rub inside with anchovy and seasonings, leaving them in cavity. Place duck in large bowl. Combine marinade ingredients. Bring to boil and pour over duck. Cover and refrigerate for 1 to 2 days, turning the duck 3 or 4 times. Place duck in... - 39.2248

Cut the ducks into legs and fillets. Stuff the duck legs with a mixture of chopped duck meat, white cheese, and some 5 spices powder. Marinate the duck legs and fillets in a mixture of honey, dark soy sauce, 5 spices powder, salt and pepper for about 2... - 42.3972

Wash the duck under cold running water and pat thoroughly dry. With poultry shears or a sharp knife, trim the quarters, cutting away all exposed fat. In a shallow glass, porcelain or stainless-steel pan large enough to hold the duck quarters in one layer, mix... - 40.6002

GETTING READY 1. Score the skin of the duck from the neck towards the vent. Using a sharp pointed knife, remove the skin, making no damages to the flesh. Piece the duck flesh into serving size. 2. Prepare a mixture of ginger, garlic, honey, sherry and soy... - 44.0887

Bring marinade to a boil and pour hot over duck. Let stand for 1 or 2 days in refrigerator. Drain, reserving some of the liquid. Rub duck with salt and garlic and let stand for 1 hour. Put bird, breast side up, in rack on shallow pan. Roast in preheated slow... - 41.1396

Cook ribs in Dutch oven, covered, in preheated moderate oven (375°F.) 1 hour. Drain off fat. Combine remaining ingredients except 'Duck' Sauce, and marinate ribs in the mixture 30 to 60 minutes. Lay ribs in one layer on rack in large shallow baking pan and... - 30.1702

GETTING READY 1. Take a bowl, mix all the marinade ingredients, transfer equal halves into 2 self-sealing large plastic bags. Add mallards, after removing visible fat, one each in each of the bag and secure the tops. Allow to marinate for 2 hours, keeping on... - 42.6813

Put the pig's feet, onion, carrots and celeriac into an earthenware bowl and pour in enough white wine to cover them. Add the peppercorns, bay leaves, marjoram and a little salt. Cover the bowl and let the mixture marinate in the refrigerator for three... - 45.69

For marinade: Blend all ingredients in large mixing bowl. Carefully bone 1 duckling. Begin by splitting along backbone, then with a very sharp knife separate skin and meat from carcass, cutting at all times against the carcass. Extreme care should be taken,... - 42.2321

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

In a large bowl, combine red wine, 2 tsp.of the cognac, clove, bay leaf, basil, and thyme. Place duckling breast in the marinade and marinate in the refrigerator for 24 hours. In a food processor, puree elder berries, or mash them well, and set aside. Take... - 39.0248