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 recently have a little time, I was surfing on the web a few days ago. Trying to get fresh, stirring thoughts, inspirational dishes that I have never tested before, to surprise my family with. Looking for a while yet could not discover any interesting things. Just before I thought to give up on it, I found this yummy and easy dessert simply by luck on Suncakemom. The dessert looked so mouth-watering on its snapshot, it called for fast actions.

It was not difficult to imagine just how it is made, how it tastes and just how much my husband will want it. Mind you, it is rather easy to impress him when it comes to cakes. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I went to the page and simply used the comprehensive instuctions which were combined with wonderful images of the procedure. It just makes life much easier. I could imagine that it’s a slight hassle to take pics down the middle of baking in the kitchen because you normally have gross hands thus i sincerely appreciate the commitment she put in to build this post and recipe conveniently followed.

That being said I’m empowered to present my personal formulas in the same way. Appreciate your the thought.

I had been tweaking the initial recipe create it for the taste of my family. I must say it was an incredible success. They enjoyed the taste, the structure and enjoyed getting a sweet such as this in the midst of a hectic week. They quite simply wanted lots more, more and more. Thus next time I am not going to commit the same mistake. I am gonna multiply the amount .

The whole roast duck recipe recipe is provided by 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.

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