There are so many recipes out there for Roast Duck and I just can't narrow it down. Do I roast it in a relatively short time with bacon over it (sounds so good) or slow and low, turning the duck every hour. Should I even attempt to pour boiling water over it to ensure a crisp skin? I am drowning in recipes over here!
I made this last night and it was so good! I basically combined goodbyeohio's ingredients with the recipe and it was a perfect pantry meal! Thanks!!
Wow! You have settled it, I am going to pan-roast the breasts and braise the rest. Initially I thought that separating the breast and legs would be too time consuming, but on second thought now I think roasting the duck whole would not only take longer, but definitely lead to a dry Christmas dinner. Thanks so much for the advice!
Braising! The absolute tastiest way to cook meat!!
If you're so inclined to try this type of treatment, check out this recipe for Gala Goose - it translates beautifully to duck.
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Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.
So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.
Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...
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