The five hour journey to Delicious Duck heaven BEGINS!
Sorry for the delayed update as per my earlier post requesting suggestions for duck accompaniments.
Menu planning has long been in the works. I have chosen a salad starter of arugula, dried cranberries, toasted walnuts, and shaved parmesan, roasted duck with orange sauce, and thyme scented wild rice. Dessert is not in the cards tonight since that extra bottle of wine and some delish 20 year port will be the dessert-pre new year party end of the meal.
I began this morning feeling pretty confident. I can do this! I thought to myself. How hard can it be?
I began by pricking the duck all over. I used a sharp knife and pinched the skin to make sure I did not puncture the flesh.
Although not called for in the Saveur recipe I am following for Five-Hour Duck I used the hot water technique to seize the skin. The skin was definatley seized...it tightened up immediately.
I poped the duck in the oven and said a prayer for lots of rendered duck fat being left in the roasting pan.
I have my fingers crossed for a fabulous duck dinner tonight. A plan B has also crossed my mind and thank god I have some homemade ravioli in the freezer...just in case.
Having turned out some pretty good meals this holiday I hope I have appeased the home cooking gods and five hours from now I will be crunching into some browned crackly duck skin!
The duck bonanza continued today as it was only my boyfriend and I enjoying the duck on New Year's...which means leftover duck.
I made one of the most delicious pizzas I have ever ever had!
I started with a whole wheat homemade crust rolled very thin. Topped with very carmelized onions fried in duck fat, some grated Manchego, fresh rosemary, and olive oil. Upon removing from oven I sprinkled parmesan shavings all over.
The crust was so crispy and the duck-manchego-rosemary combo was divine.
I LOVE DUCK!
The duck turned out!...absolutely heavenly!
Thank you Carblover for the Saveur suggestion. I kept the five hour cooking time...even in my half-arsed electric oven it was delish!
The skin was the crispiest duck skin I have ever had. The meat was on the fry side but this was more than compensated for by an amazing orange sauce!
The sauce was tart with the orange zest but sweet with the carmelized sugar base.
Thank you to all the posters that helped me along the journey to delicous duck heaven.
I only wish I could send you all a sample!
Happy new year.
This post just warms my heart! Knowing that I made this duck for NYE last year and then you carried on the tradition this year...I'm getting all choked up. :-) So glad you enjoyed it, and I will have to try it w/ an orange sauce next time.
Your query on duck for a first timer:
My NYE 2005 report:
Happy New Year to All!
That's my favorite duck recipe. It will be great, don't worry! I'd like to try giving the duck a chile rub instead of the thyme & garlic flavoring.
Your salad sounds perfect. I like rice pilaf with duck-- make it myself using toasted vermicelli, sauteed onions or shallots, chicken broth and a little saffron.