|The Aga Book|
|by Mary Berry|
The cookery author, journalist and broadcaster, Mary Berry, provides a guide to using Aga (and Rayburn) cookers.
Results 71 - 80 of 89 for wild duck
Brown breast in oil. Add other ingredients. Salt and pepper little of this, little of that and 1 teaspoon hot sauce. Cover with beer (any beer will ...
Clean and pluck duck removing fine down ... low simmering heat about 1 to 1 1/2 hours. Add oysters and parsley and simmer another 30-40 minutes. Serves 6.
Wipe the duck. Season with ... duty foil. Bake in oven preheated to 350 degrees for 3 1/2 hours. Serve with marmalade and garnish with hot orange slices.
Preheat oven to ... well mixed. Brush duck with butter and ... duck in bag. Close bag with twist tie and make 6 (1/2-inch) slits in top. Cook 1 1/2 hours.
Make a dark ... crock pot. Place ducks on top of ... Worcestershire or any other flavoring to taste. HINT: Tastes much better the next day after cooking.
Mix all ingredients ... and pour over duck in oven bag. ... and slit the top of the bag. Cook for 2 hours at 350 degrees. Serve sauce as gravy on the side.
Rub duck inside and out ... oven (325 degrees) for 2 1/2-3 hours, or until tender. It's a good idea to wrap each duck in foil the last hour of roasting.
Parboil ducks using celery, onion ... at 350 degrees for 1 hour. Open top of bag, brown ducks for 10 minutes. (I remove skin after ducks are parboiled.)
Sprinkle ducks inside and out ... ducks are done. Discard apple and onion quarters; remove string. Carve ducks. Arrange duck slices on sauerkraut. Serves 4.
Parboil ducks until semi tender, ... hour; open top of bag and brown ducks for 10 minutes. Use sauce over rice. (I remove skin after ducks are parboiled.)
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