I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. Note: you can substitute other types of berry jam for the lingonberry.*Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.Serve with rice pilaf or wild rice, and vegetables.Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan roast un-covered an additional hour, basting occasionally.Combine the reserved lingonberry sauce with the honey pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.
#Lingon berry sauce skin
In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).