Tag Archives: duck

What the… *UCK!!

Sunday turned out to be chillier than I expected so thought it would be a perfect day to heat up the kitchen and our bellies with a full roasted duck. This task takes time and care; first the majestic duck needs to be fully dressed in salt and pepper, then poked multiple times on both sides with a sharp knife being careful to only prick the skin and not the meat. With the oven set at 300 degrees, the duck goes in for five hours… YES five hours! But remember, sometimes good things are worth the wait! Every hour on the hour, the duck is poked and turned on its belly until the full five hours have expired [also from the cooking process, you end up with quite a bit of duck fat that you can use to cook with]. This dish not only looks delish, but also tastes just as good.
As a side, I decided on roasted potatoes. For added flavor to the potatoes, I drained almost all of the duck fat and then added them to the bottom of the pan with a little salt to roast and absorb the yummy duck flavor!
To sweeten up the dish, warmed apricot preserves with some honey drizzled across the duck. Glistening, gorgeous and golden… this duck was destined for greatness!

at a low simmer…
-R

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I’m addicted to ‘quack’…

So tonight a duck breast was calling out my name… it was pleading for me to give it a good rendering [trying to make it sound dirty… this is food porn]…
After scoring the fat cap, salting abundantly and letting it bathe and brown for a bit on the cooktop in its own fatty goodness, it was time for a toss into the range to finish off cooking and then a quick power nap to reincorporate all of its juicy delights!
While resting away, I reduced some Saba until syrupy to drape over this rich, meaty breast.
Served alongside some sautéed cauliflower and we were in business…
Crispy, fatty skin… succulent breasts… what more could you ask for? Well perhaps a second helping…

at a low simmer…
-R

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