Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, california farm duck in champagne with pearl and scallion onions dinner. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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 appreciated by millions daily. It is easy, it’s fast, it tastes delicious. California Farm Duck in champagne with pearl and scallion onions dinner is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

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

1. Prepare Duck Leg quarter, skin on
2. Take Cup sparkling wine
3. Make ready Cup small white boiler onions
4. Take 5 large scallions
5. Get Tbs honey
6. Get Tbs soy sauce
7. Take 2 cups chicken broth
8. Take 2 quarts peanut oil
9. Take Tbs cornstarch dissolved in 2 Tbs cold water
10. Prepare Quart peanut oil for wok frying
11. Prepare 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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