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Cold Roast Duck with Rice Pilaff

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 1 (4 lb) (2 kg) oven-ready duckling
  • salt

Method

Remove the giblets from inside the duckling. Wipe the bird and rub the skin with salt. Prick well all over with a fork, put in a roasting tin and add 2 tablespoons of water. Roast in the centre of a moderate oven (350°F, 180°C or Gas No. 4) for 20 minutes per

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