General tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Green Peppercorn Duck Recipe

	Category	Duck Recipes
	Views	38
	Ratings	0

Ingredients And Procedures

1 (4-lb) duckling

2 tb Salt

2 qt Water

1/2 c Chopped onion

1/2 c Chopped celery

1 Garlic clove; minced

1 Bay leaf

2 ts Butter or margarine

2 ts Flour

1/2 ts Ground star anise

1 tb Green peppercorns in wine

Salt Remove backbone from duck and quarter or bone duck, reserving backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20 minutes. Remove duck, place in shallow casserole and bake at 350F 45 minutes, increasing heat to 375F during last 10 minutes. Combine giblets, backbone and water in saucepan, cover and bring to boil. Reduce heat and simmer 2 hours. Skim off fat. Add onion, celery, garlic and bay leaf to broth, cover and simmer 20 minutes. Strain. Melt butter in saucepan, stir in flour and cook 1 to 2 minutes. Add broth and cook until slightly thickened. Add star anise and green peppercorns and season to taste with salt. Serve sauce over duck.

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<h1>Green Peppercorn Duck</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 (4-lb) duckling <P>2 tb Salt <P>2 qt Water <P>1/2 c Chopped onion <P>1/2 c Chopped celery <P>1 Garlic clove; minced <P>1 Bay leaf <P>2 ts Butter or margarine <P>2 ts Flour <P>1/2 ts Ground star anise <P>1 tb Green peppercorns in wine <P>Salt Remove backbone from duck and quarter or bone duck, reserving backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20 minutes. Remove duck, place in shallow casserole and bake at 350F 45 minutes, increasing heat to 375F during last 10 minutes. Combine giblets, backbone and water in saucepan, cover and bring to boil. Reduce heat and simmer 2 hours. Skim off fat. Add onion, celery, garlic and bay leaf to broth, cover and simmer 20 minutes. Strain. Melt butter in saucepan, stir in flour and cook 1 to 2 minutes. Add broth and cook until slightly thickened. Add star anise and green peppercorns and season to taste with salt. Serve sauce over duck. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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