This is a page from YankeeMagazine.com, the website of Yankee Magazine.
©2009, Yankee Publishing Inc. All Rights Reserved.
Visit this page on the web at:
http://www.yankeemagazine.com/recipe/for/broiled-duckling/11023.
Bethel, CT
Yield: Serves 2
Very simple and very good.
Split a small duck. If it is a domestic duck, trim off extra fat. Rub the skin with flour and a little ginger. Let stand a couple of hours. Salt and pepper and then broil as you would a chicken. Broil slowly and baste with a little butter now and then.
YankeeMagazine.com information comes from the editors of Yankee Publishing, with the exception of directory information, which comes from advertisers. No advertising considerations are made when selecting and recommending any establishment, except where noted. Rates and event dates are subject to change. We strongly advise that you call first to confirm before setting out on your trip.
Advertise | Privacy Policy | Contact Us | Subscribe | Customer Service | Press Contact | Site Search | Employment | RSS Feeds
Interactive services developed and maintained by Reinvented Inc.
©2009, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., P.O. Box 520, Dublin, NH 03444, (603) 563-8111
