Venetian roast duck recipe And Books

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Venetian roast duck recipe and books

So you would like to know how to make Venetian roast duck recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

venetian roast duck
Anitra alla Venezia

1 x 2.25kg duck
salt and pepper
2 teaspoons chopped sage
2 celery sticks chopped
1 small onion chopped
1 clove garlic chopped
4 tablespoons Marsala
juice of 1 orange
150ml chicken stock
1 teaspoon lemon juice

To garnish
orange slices
parsley sprigs

Season the duck cavity liberally with salt and pepper and insert the sage celery onion and garlic.
Prick the skin all over and place the duck breast down on a rack in a roasting pan.
Cook in a preheated moderate oven 180C (350F) Gas Mark 4 for 11/2 hours.
Drain off the fat from the pan and turn the duck over.
Heat the Marsala and orange juice and pour over the duck.
Continue roasting for 1 hour or until tender basting occasionally.
Transfer the duck to a warmed serving dish and keep hot.
Skim the fat from the pan juices add the stock and lemon juice and bring to the boil.
Check the seasoning and strain into a sauceboat.
Garnish the duck with orange slices and parsley to serve.

This Recipe Serves 4


We truly hope you will like this American recipe, and enjoy your tasty Venetian roast duck recepie. Check out these great recipe books and learn how to make Venetian roast duck!
View Recipe Books - Venetian Recipe

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