Marinated and Grilled or Roasted Duck

Bebek Panggang Hijau

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By Sri Owen

Published 1994

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In the previous recipe, I described a traditional way of cooking a duck. This is my adaptation of it. Cooking the duck breast this way will give you a nice crisp skin and very tender, slightly pink slices of duck. Slice the meat after cooking, and serve straight away with some green salad or cooked green beans. This duck is equally good with rice, pasta, or potatoes. The marinade can be reheated with 112 ml