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Long Island Duck Recipes
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Roast Duck With Orange
Sprinkle ducks with onion salt and garlic.
Place orange quarters in bottom of roasting pan.
Set ducks, breast up, on orange slices.
Roast at 325° for 2 hours.
Use no water and it is not necessary to baste while roasting.
Prick the skin at 1/2 inch intervals... - 44.8224
Smoked Duck Oyster And Andouille Gumbo
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... - 37.7101
Duck Breasts With Radishes Anchovy And Orange
Heat a large, ovenproof skillet, preferably cast-iron, over medium heat.
Score the duck skin a few times with a very sharp knife, and season the duck breasts with salt and pepper.
Add the breasts to the pan, skin side down, and cook until the fat has rendered... - 47.155
Braised Duck A L Orange
Peel 2 oranges and quarter.
Remove the inner pulp from peel and cut peel in thin strips to make 1 tablespoon.
Dress and clean duck, rub with salt and pepper, and cook in butter in heavy pan until skin is well browned.
Add stock, orange quarters and... - 33.9454
Honey Vinegar Peking Duck
Peking Duck is a surprisingly tasty duck preparation that tastes yumm when used as Mandarin Pancake Filling. I honestly don€™t like Mandarin Pancakes but this Peking Duck makes it delicious. I prepare this often for our parties! Experience the wonderful... - 46.0725
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Long Island Duckling In Port
1. With a sharp pointed knife, cut through the duck skin along the center of the breast from neck to vent. Loosen the skin by pulling away from the flesh and at the same time running the knife underneath. Cut the skin where necessary but keep the flesh... - 28.8147
Long Island Duckling In Port
1. With a sharp pointed knife, cut through the duck skin along the center of the breast from neck to vent. Loosen the skin by pulling away from the flesh and at the same time running the knife underneath. Cut the skin where necessary but keep the flesh... - 37.4525
Broiled Long Island Duckling
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... - 42.2404
Smoked Breast Of Long Island Duckling
To prepare Raspberry Mousse, sprinkle gelatin over stock in small saucepan; let stand 1 minute.
Heat until gelatin dissolves.
Combine gelatin, raspberry puree and lemon juice.
Fold into whipped cream.
Pour into 6 (2 1/2-ounce) molds.
Chill until... - 36.2968