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Restaurant-worthy duck recipes right this way. For premium support please call: 800-290-4726 more ways to reach us
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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.
The ring-necked duck (Aythya collaris) is a diving duck from North America commonly found in freshwater ponds and lakes. [3] The scientific name is derived from Greek aithuia , an unidentified seabird mentioned by authors including Hesychius and Aristotle , and Latin collaris , "of the neck" from collum , "neck".
Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the duck legs with salt and pepper and add to the casserole. Cook over moderately ...
A tufted duck in flight showing the white wingbar. The species are plump, compact, medium-sized ducks ranging from 37–61 cm long, 60–84 cm wingspan, and weighing 410–1600 g, with canvasback the largest, and ring-necked duck and ferruginous duck marginally the smallest.
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 ...
Eight treasure duck (Chinese: 八寶鴨; pinyin: bābǎoyā; Jyutping: baat3 bou2 aap3'; Shanghainese: paq 7-pau 5-aq 7, lit. 'eight treasure duck'), also known as eight treasures duck, is a duck dish in Shanghai and Cantonese cuisine. Its name derives from the fact that it is stuffed with eight other ingredients, including rice, mushrooms and ...