Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the ...
Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...
Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...
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