Clay's Kitchen : Duck Recipes

Duck Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Roast Duckling Milan

Servings: 4

1 duckling, thawed and quartered
¼ teaspoon black pepper
1 tablespoon bregano, dried
½ tablespoon basil, dried
4 tablespoon dijon mustard
⅓ cup grated Parmesan cheese
⅓ cup dry vermouth
¼ cup parsley, chopped

Preheat oven to 400°F

With a sharp knife, score skin of duckling quarters. Place duckling quarters, skin side up, on a rack in a uncovered roasting pan. Sprinkle with pepper, oregano and basil. Roast 1 hour. Remove duckling from rack. Drain liquid from pan. Place duckling quarters in pan without rack. Spread mustard over top of duckling quarters; sprinkle with cheese. Pour vermouth in pan and continue baking at 400°F for 45 minutes or until tender.

Garnish with parsley.

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