Need a Really good Duck recipe!

Hi,

I am catering a 12 person dinner for a client, and I need a really good Non-Dairy Duck recipe. It can be Far-Eastern... I was thinking Peking Duck, but every recipe that I have seen looks VERY unhealthy!

Thanks for the input!

[cookM]

I prefer to separate the legs and the breasts myself. The legs I braise: trim the excess fat, salt and pepper them (and depending on what you're going to do with them, Herbes de Provence). I put them in a 2" hotel pan in a 400 degree oven. The first part takes about an hour. The fat starts to render and the skin starts to take on this papery quality. When the skin is "papery", pour the fat off, but leave the legs in the hotel pan. Pour some duck stock (or any poultry stock)in until it reaches about halfway up the leg. Turn oven down to about 350, and make sure you watch the legs!! Make sure the stock doesn't evaporate too much or else add more stock, and keep sloshing the stock over legs.
They'll start to brown. It make take 1 1/2 more hours. Before you take them out, pierce the underside of one and make sure it is tender. Nothing as bad as a tough leg.

You can render the breasts on top of the stove skin side down, and then when they get to the doneness I like, I flip them meat side down just to brown the meat for a minute or two. Personally, I like them pink. Cook 'em too much and they get that livery quality. I cut and fan the breast.

Then, reduction (with blackberries, with orange, or a gastric with rum and mangoes.

Whew!!!Wasn't sure if you wanted to go Asian, but that how I do my duck to fit any occasion.