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 lately have a little time, I was searching on the web yesterday. On the lookout for fresh, challenging ideas, inspiring recipes that We have never tried before, to treat my family with. Hunting for quite some time yet could not find too many interesting stuff. Just before I thought to give up on it, I ran across this fabulous and easy treat simply by chance. The dessert seemed so yummy on its photos, that required rapid action.
It had been not so difficult to imagine just how it is created, how it tastes and just how much boyfriend will probably like it. Actually, it is very easy to delight the guy when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyhow, I got into the webpage: Suncakemom and followed the detailed instuctions that have been combined with great shots of the procedure. It really makes life much easier. I can imagine that it’s a slight effort to shoot snap shots in the middle of baking in the kitchen as you may ordinarily have gross hands therefore i sincerely appreciate the time and effort she devote for making this post and recipe easily implemented.
With that said I’m inspired presenting my own recipes in a similar fashion. Thanks for the concept.
I had been fine tuning the original mixture to make it for the taste of my loved ones. I have to tell you it turned out a terrific success. They enjoyed the flavor, the overall look and enjoyed getting a delicacy like this during a stressful workweek. They ultimately requested lots more, more and more. So next time I’m not going to make the same mistake. I am going to twin the amount .
The origanal whole roast duck recipe recipe is from SunCakeMom
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.
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.
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.
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.