Preparation:

Combine the crumbs, peanuts, cream, butter, grated onion, and cayenne. If the seems too dry, add a little more cream. Preheat the oven to 450° F.

Rinse the duck inside and out with cold water; dry thoroughly. Stuff and skever shut, then truss by winding string twice around one leg, then leaving an inch of slack and winding it around the other leg.

Place the duck breast up on a rack in a shallow pan. Sprinkle with salt and pepper to taste and cover the breast with the salt pork. Roast for 20-30 minutes, basting every 5 minutes with the melted fat.

Servings: 2
Source:
Submitted by: Recipe Group Member
Date:

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