Search results
Results from the WOW.Com Content Network
2. Heat a large ovenproof skillet. Season the duck breasts with salt and generously sprinkle them with the spice mixture. Add the duck breasts to the skillet, skin side down. Cook over moderate heat until the skin is browned and crisp, about 5 minutes. Turn the breasts and cook for about 2 minutes longer.
Preheat the oven to 400°F. Place the duck breast side up on a broiling pan and cover loosely with foil to prevent burning. Roast the duck for 1 hour and 20 minutes. Remove the foil and roast for an additional 10 minutes, or until the skin turns a deep orange-brown. Place the green onions and cucumber slivers on a serving plate.
For premium support please call: 800-290-4726 more ways to reach us
Donald is listening to the radio while putting together a recipe book with rubber cement as glue, though he becomes enraged when he realizes one of the recipes is for roast duck. A radio cooking program hosted by Old Mother Mallard comes on and gives Donald the idea to mix up a batch of waffles , but he's distracted and accidentally uses rubber ...
Duck à l’Orange was the epitome of refined French cuisine in the 1960s, which Americans had a fascination with during the decade. This classic dish paired crispy roasted duck with a tangy ...
Peking-style roast duck was made to serve a crowd. This version is marinated with honey, dark soy sauce, Chinese five spice and brown sugar, which gives the skin a caramelized sweetness.
Duck has been roasted in China since the Southern and Northern dynasties. [1] A variation of roast duck was prepared for the emperor of China in the Yuan dynasty. The dish, originally named "shāo yāzi" (燒鴨子), was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an ...
A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit are called pommes de terre à la sarladaise. [4]