receipts for roast duck?

Answer 1

one duck
kill
pluck
a fire
a pan
duck in pan
roast until done

Answer 2

If you want a simple and really successful way to make roast duck (as in the shredded duck with pancakes you might order from a chinese restaurant):

1) Wash out the cavity (make sure you remove any giblets!)
2) Pat dry with kitchen towels to remove MOST of the moisture
3) The weird part- use a hairdryer to make sure the skin is really really really dry (this ensures the skin is really crispy when it's done)
4) Roast on a rack in a preheated oven (at about 180) for 18 minutes per pound (that ensures it's cooked thoroughly, made need slightly longer to achieve the desired crispiness!)
5) every 20 mins- half hour remove from oven to drain the fat from the pan (this will make sure the underbelly gets crispy too)
6) once cooked, remove from oven and rest for 5-10 minutes as this will make it easier to shred.

Answer 3

Roast Slowly, A Lttle Salt And Pepper,Wrap In Foil,

Answer 4

I've had a few meals of roast duck, but I'm afraid I didn't keep the restaurant receipts....

I wonder if that's really what you want, or whether you're actually asking for 'recipes'..?

Answer 5

Sprinkle salt inside cavity of naked, well washed duck. Stuff duck with cutup carrots, potatoes, onions, sew or pin hole closed. Rub outside of duck with black pepper/garlic powder mixture. Lay duck on back in roaster, cover with slices of bacon. Put aluminum foil tent over duck. Cook at 350 degrees for 35-45 minutes.

Answer 6

These website you can get any kind of Roast Duck Recipes......Good Luck.

http://www.cooks.com/rec/search/0,1-0,roast_duck,FF.html

Answer 7

Peking Duck

Serve 4 to 6

Ingredients:

One 5 to 6 pound duck

8 cups water

1 slice ginger

1 scallion, cut into halves

3 tablespoons honey

1 tablespoon white vinegar

1 tablespoon sherry

1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water

Scallions for garnish

Directions:

Clean duck. Wipe dry and tie string around neck.

Hang duck in cool, windy place 4 hours.

Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.

Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.

Hang duck again in cool, windy place for 6 hours until thoroughly dry.

Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.

Turn duck and roast 30 minutes more.

Turn breast side up again. Roast 10 minutes more.

Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.

The duck is eaten hot with hoisin sauce rolled in Chinese pancakes. Garnish with scallion flowerets.

(May be prepared in advance through step 5. Do not freeze.)

(This recipe reprinted from Madame Wong's Long-life Chinese Cookbook, courtesy of Sylvia Schulman)

Mandarin Pancakes

Ingredients:

2 cups all purpose flour

3/4 cup boiling water

1 tablespoon cold water

2 tablespoons sesame oil

Directions:

Place the flour in a medium sized bowl, and gradually pour in the boiling water, stirring with a wooden spoon until it is mixed. Add the cold water, stirring. As soon as your hands can withstand the heat, knead the dough on a lightly floured surface until it is smooth and soft. Cover the dough with a damp cloth and let it stand for 30 minutes.

Roll the dough out onto a lightly floured board into a 16 inch long rope. Cut the dough into 16 1-inch pieces.

Shape the pieces into a ball. Use the palm of your hand to flatten each piece into a circle. Then brush the top of each piece with sesame oil and place one piece on top of another, oiled sides together. Continue until you have eight pairs.

Use a lightly floured rolling pin to roll each pair of cakes into a thin 6-inch circle. To maintain an even thickness and roundness, rotate the circles frequently and turn them over as well.

Heat an unoiled non-stick pan over medium to low heat. Fry a pair of pancakes on both sides for approximately 1 minute on each side or until light brown bubbles appear. Remove from the pan and separate into two while still hot. (Once cooled, they are difficult to separate). Put on a plate and cover with a damp cloth while cooking the rest of the pancakes.

These pancakes can be prepared in advance and stored in a plastic bag in the fridge. To reheat, wrap pancakes in a clean cloth and steam for 5 minutes.

Answer 8

Well ... the caveman on the Geico commercial likes his with Mango Salsa.

Answer 9

Try going to cooks.com