| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole duck,; about 5 pounds |
| 3 |
tb |
Kosher salt |
| 1 |
tb |
Freshly ground black pepper |
INSTRUCTIONS
Butcher the duck into 8 pieces, discarding the wings and reserving the fat.
Lay the duck portions, skin side down on a platter. Sprinkle the duck with
kosher salt and black pepper. Cover the duck with plastic wrap and
refrigerate for 12 hours. Remove the duck from the refrigerator and rinse
the duck under cool water, rubbing off the salt and pepper. Pat the duck
dry with paper towels.
Recipe By :ESSENCE OF EMERIL SHOW #EE2436
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 09:16:25 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God cares”