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 ...
On the final baste, drizzle the soy sauce over the ... oil until golden-brown on each side. Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results