|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 80 for roast duck
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To prepare stuffing, ... 325°F oven and roast for 2 1/2 ... heat, stirring constantly, until thickened and transparent, about 10 minutes. Makes 3 cups.
Combine all ingredients ... into the pan. Roast at 325°F for ... the pan. Stir until smooth; add onion and/or garlic powder and salt and pepper, to taste.
Clean duck and wash thoroughly. ... salt and pepper. Roast, uncovered, in ... flavor. Basting is not required, however, at this low temperature. 2 servings.
Brown duck in roaster with ... rack. Cover and roast at 300 degrees ... rind. Note: If duck is frozen, roast for 5 hours at 300 degrees. Yield: 2 servings.
Soak ducks overnight in salt ... to dressing mixture to moisten. Place dressing around ducks. Bake at 325 degrees for 1 1/2 hours or until done. Serves 4.
Wrap bird in ... roaster, breast down. Roast uncovered in oven ... when about half done. Baste frequently. Remove duck from oven when tender. Unwrap cloth.
Press wings of ducks close to body ... pricking every inch. Roast at 350 degrees ... standard brown gravy recipe or if preferred, you can add giblets to gravy.
Wash the duck, rub it ... roasting pan and roast 2 1/2 hours ... duck once or twice during this period. Serve with wild rice and glazed carrots. Serves 2.
Soak duck overnight in salted ... drippings. Place apple and onion inside duck; sprinkle lightly with salt. Roast at 325 degrees until brown and tender.
Rub ducks skin with the ... breasts with bacon slices and place birds, breasts up, in roasting pan. Bake at 350 degrees for 1 hour or until done to taste.
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