Thursday, March 18, 2010

Roast Duck

Ready to Roast

Golden & Crispy

I was in the mood for duck, but what to part to eat first? the moist duck meat or the crispy skin? Its all good. To start the skin was scored to help release some of the fat while cooking and then into a hot 350F oven to roast for about an hour, next plum sauce was thickly brushed all over in the final stage of cooking, this glaze caramelizes to a dark golden brown with the plum flavors becoming sweet and intensifying. Carved thin and served with Chinese pancakes and scallions, a classic! Note: Be sure to save the rendered duck fat, very good for use in cooking potatoes.

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