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CoyOne Duck Recipe

Serves 2.


  • 1 - 5 to 6 lbs. Duckling, skin pricked all over with a fork
  • 1 tsp - Szechuan Peppercorns, whole
  • 1 tbls - Malt Vinegar
  • 1 tsp - Fresh Tarragon, snipped
  • 3 tsp - Coleman's Mustard
  • 2 tbls - Ice Water
  • 1 tsp - Dried out Brown Sugar
  • 2 cloves - Garlic
  • 1 large - Yam
  • 2 dozen - Baby Carrots
  • Fresh Broccoli, florets only
  • Portobello Mushroom, thickly sliced into crescents
  • 4 cups - Boiled or Steamed Rice

Feel free to , so you can easily return whenever you want to make this.

Hang Duck outdoors by legs to dry for 3 hours. Meanwhile, coarsely crush Szechuan Peppercorns in mortar & pestle and add to the Malt Vinegar, stirring in the Tarragon and let soak while duck's skin dries to a parchment texture.

Pre-heat oven to 400° F.

Just before cooking, crush Dried Brown Sugar and Garlic together in the mortar & pestle. Mix the Coleman's Mustard and Ice Water. Strain the vinegar into the sugar and garlic paste, add the mustard and massage this mélange into the duck's skin. Place duck on a rack in roasting pan in middle level of oven and bake 30 minutes to the pound. Lower oven to 400° F. after first 10 minutes.

One hour before duck is done place the whole Yam in the oven beside the duck pan. 20 minutes before duck is done, pour off drippings from pan (Tip: reserve for cooking fried potatoes!) and add the Baby Carrots, rolling them around on the bottom of the pan to glaze them in what remains of the drippings. Return pan to oven.

When done, remove from oven. Let duck sit 10 minutes. Steam Broccoli Florets and thick slices of Portobello Mushroom. Slice yam into thick disks, keeping crisp skin around each slice.

Serve Crisp Mahagony Duck on bed of Rice surrounded by bright green florets of broccoli, caramelized baby carrots, crescents of mushroom and sunny medallions of yam.

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