Cold Roast Duck with Rice Pilaff from The Times Cookery Book by Katie Stewart
Remove the giblets from inside the duckling. Wipe the bird and rub the skin with salt. Prick well all over with a fork, put in a roasting tin and add 2 tablespoons of water. Roast in the centre of ...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Roasting pan
- Fork
- Oven
Ingredients
- 1 pint (6 dl) duck stock
- 1 level teaspoon salt
- 1 small tin red pimentos
- 1 medium onion
- 1 green pepper
- 1 oz (25 g) butter
- 8 oz (225 g) long grain rice
- 1 (4 lb) (2 kg) oven-ready duckling
- salt
- 6 soaked prunes
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roast Duckling with Pineapple from The Times Cookery Book by Katie Stewart
app.ckbk.com
Roast Wild Duck from The Times Cookery Book by Katie Stewart
app.ckbk.com
Roast duck with wild rice recipe
deliciousmagazine.co.uk
Roasted duck - simplest way of preparing • Recipe
yumecipe.com
Roast Duck
bonapeti.com
Cold Curried Chicken from The Times Cookery Book by Katie Stewart
app.ckbk.com
Roast Duck from New York Times Menu Cookbook by Craig Claiborne
app.ckbk.com
Roast Breast of Goosnargh Duckling from Great British Chefs 2 by Paul Heathcote
app.ckbk.com