TO POOR MUMS:

HOW TO ROUX:
I LIKE TO CREATE THIS FOR EVERY DISH THAT I DON'T LIKE:

http://www.foodnetwork.com/recipes/emeril-lagasse/how-to-roux-recipe.html

FOR DUCK A L'ORANGE GLAZE, YOU CAN ADD ORANGE MARMALADE, CORIANDER POWDER, AND ORANGE JUICE. I PERSONALLY DESPISE THAT SAUCE THOUGH.

IT'S VERY EXCITING TO ADD MIDDLE-EASTERN, ROSE SYRUP LEMONADE, CORIANDER PODS, FRESHLY-GROUND, GINGER ALE, PUREED, TROPICAL FRUIT COCKTAIL MIX/POMENGRANATE SEEDS, DE-SEEDED, PEELED, PUREED CHERIMOYAS, MARASCHINO CHERRIES, FIGS IN BRANDY/PORT WINE SAUCE, PUREED, TO FENNEL BULBS, SHALLOTS AND OLIVE TAPENADE.

***THE DUCK HAS TO BE STUFFED WITH GARLIC, AND ROASTED WITH ROSEMARY SPRIGS INSIDE OF IT USUALLY.***

***FOR AN ASIAN ADAPTATION, TRY CHAR SIU ON THE OUTSIDE, BLENDED 50/50 WITH FIVE SPICE BLEND POWDER, BEFORE ROASTING THE DUCK. ATTACH WHOLE CLOVES, MARASCHINO CHERRIES, AND PINEAPPLE RINGS ALL OVER IT.

THAT CAN MAKE IT LOOK BETTER ALSO. THIS CAN BE APPLIED TO ALL HAMS. ALL DUCKS AND HAMS ARE EXCELLENT IN PHO/BUN BO HUE, OR IN STEAMED, BAHN BAO ALSO.***