Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

De-bone and add bones to stock. Remove cracklings with slotted spoon and toss with remaining salt and pepper. Serve cracklings on the side. Strain fat over duck pieces. Duck can be done a few days ...

wild duck, and preserved – duck – egg dinners. Among the dishes, steamed bream without soy sauce, turtle with wax gourd, instant – boiled fish with tangerine pulp, and braised chicken with c ...

Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato pancakes. Spoon a little of the cooking liquor from the lettuce over the top and tuck in.

Cut each duck into 4 pieces. Reserve necks, backbones, etc., for stock. Trim the extra skin from breasts, legs, and inside duck; cut into 1" pieces for cracklings. Place reserved bones, etc., in one ...