Saturday, December 26, 2015
Now, who would've thought I like duck meet prepared by myself?
Well, I did not..
Luckily my friend buys and broils duck regularly, brought two over for Thanksgiving, and they were delicious! Even my non-poultry eating hubby liked the duck meat, and agreed to purchase more.
So I did..
With friends coming over for Xmas dinner, I headed for 99 Ranch and came home as a proud owner of two large ducks..
Don't let the size betray you! There is sooo much fat in these ducks that one will be barely enough for 4 people.
My first thought was to search for a recipe.. which I did, and it asked for spices that I knew I'd need, but I forgot to purchase, like the fresh rosemary.
Never mind, such a small hiccup won't stop me from adding some herbs to my duck in addition to the must have salt and black pepper.
Here is what I came up with..
1 duck (about 2.5 kg, 5 pounds), fresh or frozen (thawed)
2-3 branches of fresh lemon basil
10-15 pieces of pink pepper
freshly grind black pepper
4-5 garlic cloves
potatoes with parsley and duck juice
orange to garnish
Preheat the oven to 350F, 175-180 Celsius.
Prepare the duck. The one I bought had its head, neck, feat and stuff on it, so I had to chop it apart. I removed the wings (for soup), feat, neck and head, and I cleaned it from the leftover feather cases. They are just disgusting to have them in your meal..
Next, I rinsed the duck well, inside and out. I mixed 2 tsp of salt and 1 tsp of black pepper, and generously sprinkled the insides of the duck. Next I threw the pink peppers, and 2 crushed garlic cloves, inside my duck.
I put one apple (next I'll definitely put two!!) and the lemon basil branches, and I placed the duck breast up in a tray that had 1 inch tall sides, while rubbed the skin of the duck well with some of the leftover salt and pepper mix.
Cut the oranges in half, and place 4 orange halves around the duck, and throw in the leftover garlic clover. Crush the garlic a bit, again, it will let the flavor better mix with the juice.
Covered with aluminum foil, and baked for 1 hour.
I removed the duck, poured the fat with some yammi brownish juice in a small bowl, turned the duck with breast down, and placed it back to bake for an additional hour under foil.
Do not discard the juice!!! We will use it to flavor the potatoes, and the fat is just nom, nom, nom with toast..
After an hour I removed the foil and broiled the duck just a bit, 5 minutes each side, and poured the fat again in a bowl.
You can discharge the orange halves, but do not discharge the apples from the inside!! They are some heavenly addition to your duck and potato garnish..
You will actually not believe how easy this dish is to prepare, and how many compliments you'll get as it taste like some gourmet restaurant dinner..
Serve with potatoes and a side salad of your choice.