Recipezaar: Whole Duck,Appetizers recipes

Peking Duck

Mon, 29 Oct 2001 16:53:03 -0500

The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions. -- posted by Bergy

Goose (Or Duck) Rillettes

Mon, 28 Jan 2008 00:20:36 -0500

Shredded goose (or duck) meat. This is a wonderful French staple, used as an appetizer, snack or lunch, and served on slices of crusty baguette or crackers. I use the carcass from a roast goose or duck after we've served it for a meal; it's a great way to make use of every last delicious morsel of the bird. -- posted by RiverRat

Honey Spiced Duck Crepes

Mon, 11 Feb 2008 19:38:30 -0500

Off the back of Master Chef Crepe. Duck may be replaced with chicken too. -- posted by Cook Food Mood