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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Long Island Roasted Duck with Vegetable Fried Rice Napa Cabbage and Baby Carrots Tossed with Bean Sprouts

March 3rd, 2009 · No Comments · Spring Recipes

· No Comments · Spring Recipes

  Buy a Crescent Farms whole duck.  Remove from wrapping and rinse.   Pat dry with paper towels. Score Duck. Preheat oven to 375 degrees Rub the bird with kosher salt and pepper. Fill cavity with whole onion and a few chopped carrots and place in oven for 25 minutes. Then turn up to 500 […]

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