Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, california farm duck in champagne with pearl and scallion onions dinner. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

California Farm Duck in champagne with pearl and scallion onions dinner is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. California Farm Duck in champagne with pearl and scallion onions dinner is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have california farm duck in champagne with pearl and scallion onions dinner using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make California Farm Duck in champagne with pearl and scallion onions dinner:

1. Take Duck Leg quarter, skin on
2. Take Cup sparkling wine
3. Get Cup small white boiler onions
4. Prepare 5 large scallions
5. Make ready Tbs honey
6. Take Tbs soy sauce
7. Make ready 2 cups chicken broth
8. Take 2 quarts peanut oil
9. Make ready Tbs cornstarch dissolved in 2 Tbs cold water
10. Get Quart peanut oil for wok frying
11. Take Cost
12. Get 1 pound duck is $3.30 at the farmers market, for the pearl onions, scallions, add $1, 2 cups chicken broth is 50 cents, cup of prosecco champagne is $3, dinner costs about $3 per person

Steps to make California Farm Duck in champagne with pearl and scallion onions dinner:

1. Wash, dry duck leg quarter thoroughly, rub all sides with honey and soy sauce. Heat peanut oil to 360F degrees, below smoke point. Put coated leg quarter in hot oil (might splatter, use lid). Fry two minutes one side, turn over, fry two minutes other side. Drain duck leg quarter in collander, filter oil for reuse, wash and dry wok.
2. Rinse and remove dry skin from trimmed pearl onions. Put two cups of chicken broth in the wok with the sparkling wine, the duck leg quarter and the pearl onions, simmer one hour. Meanwhile, scrub and trim five large scallions, broil seven minutes under broiler, cool.
3. Debone the duck leg, lay thinly sliced duckmeat on top of broiled scallions with pearl onions. Thicken cooking broth with cornstarch, pour over duckmeat and scallions. Serve over rice or noodles with lots of sauce. Enjoy.
4. Ready to serve and ENJOY!

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