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Duck Cookery: Long Island Style Roasting and Carving
A writer details duck preparation from Long Island and Paris traditions, sharing carving methods and recipes. It covers roasting five pound Long Island ducks with celery onions carrots salt pork apples and apple or onion stuffing, plus a casserole method with duck press and juices, and notes on liver broiling and orange marmalade sauce for duck au jus.
MENTIONED IN THIS ARTICLE
Paris
England
Aylesbury
Long Island
Grand Canyon
Rouen
Lahelves
Bozeman Bulger
Diven
Bozeman Pulgar