CRISP ROAST DUCK WITH PORT WINE GLAZE
Pekin ducks, also called Long Island ducks, are the only choice in most supermarkets. Almost always sold frozen, the duck must defrost in the refrigerator for at least one day before cooking. To feed six people, steam one duck after the other and then roast all the pieces together in an oversized roasting pan or a large jelly-roll pan.
Submitted by: MSDESERTRODENT