Slow Roast Duck Recipe

Christmas ducks are not made only for the holy night. With a dash of love and a bit of salt it is an amazingly delicious meal at any time of the year.

As I most recently have a little time, I was browsing on the web the other day. Trying to get new, stirring ideas, inspiring recipes that I’ve never tasted before, to astonish my loved ones with. Searching for a while but could not find lots of interesting stuff. Just before I wanted to give up on it, I stumbled on this tempting and easy dessert simply by chance. It seemed so tempting

on its photos, it called for fast actions.

It had been easy to imagine the way it is made, how it tastes and just how much boyfriend will want it. Mind you, it is rather simple to keep happy the guy in terms of desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I visited the blog: Suncakemom and then used the comprehensive instuctions that have been accompanied by impressive images of the process. It just makes life much easier. I could imagine that it is a bit of a hassle to take snap shots down the middle of cooking in the kitchen because you ordinarily have sticky hands so that i genuinely appreciate the time and effort she put in to make this blogpost and recipe easily followed.

With that in mind I’m encouraged presenting my very own formulas in the same way. Appreciate your the concept.

I had been fine tuning the original recipe to make it for the taste of my loved ones. I can tell you it was an incredible success. They loved the flavor, the structure and loved getting a sweet such as this during a lively week. They ultimately wanted more, more and more. Thus next time I’m not going to make the same mistake. I’m going to twin the volume .

roast duck Recipe credit SunCakeMom.

Duck:

Whole:

Rub some paprika and salt onto the duck and place it onto a tray.

Put the duck into the oven.

Check the duck in every 20 minutes. Flip it over then pour some grease over the skin.

Done

Pieces:

Take the duck apart.

Cut off the loose fat and skin and cut them up into ½” / 1.5cm pieces. This will provide the grease to keep duck moist during roasting.

Put the small bits in the bottom of a high walled dish, like a Pyrex and the bigger pieces on top.

Close the dish then put it into the oven for 3 to 4 hours on 350°F / 180°C

Check occasionally if everything is alright. When the meat on top seems to be roasting move them to the bottom bringing the pieces from the bottom to the top.

When the meat is tender, take the pieces out and skin upward, place them onto a tray on the top shelf of the oven for additional roasting.

Pour a bit of grease on top and roast it for about 10 minutes until the skin gets the desired golden brown color.

Mashed Potatoes:

Peel, dice and rinse the potatoes.

Cook potatoes until tender for about 20 minutes then drain water.

Add Creme Fraiche, salt and duck grease to the potato.

Mash and mix everything together.

Cabbage stew:

Take the middle part out of the cabbage.

Slice it up.

Pour oil into a pan and heat it up.

Add onion, salt and saute it for about 5 minutes until it gets a glassy / translucent look.

Turn the heat down to medium low and while stirring occasionally, caramelize the onion naturally. This gives the dish a dash of sweet flavor, however it’ll take about 15 to 20 minutes.

Add the sliced cabbage and turn the heat to high then saute the cabbage while stirring continuously for 10 – 15 minutes until it gets a glassy / translucent look. We may need a bigger frying pan to accommodate the whole cabbage, otherwise it must be done in batches. When the cabbage loses it’s humidity, it will collapse in size, thus a smaller frying pan can be used to cook it ready.

Add water and vinegar then put the lid on and steam cook it until tender on medium to low heat for about 30 – 40 minutes.

Let it to rest for 10 minutes before serving, allowing the flavors to settle.