I am going to demystify this much-neglected poultry, Duck! Love it or hate it! I love it!
Duck has a rich and distinct flavor. It goes well with fruits, other sweet ingredients and spices which give a delicious and exotic taste. It has a higher fat content than its winged counterparts (e.g. chicken and turkey). But the fats are there for a reason. You may remove the excess fats at the rear but do not remove the skin of the duck. That's the best part. I guess that is why the skin is much sought after delicacy in China, "The Peking Duck".
After a wonderful "Turducken" Thanksgiving dinner at my friend's house in New Jersey, I decided I would cook a bird for Christmas. Few days before Christmas, I went to Whole Foods (the place which I know the duck is fresh and clean) to get a fresh duck. Of course, it came up to a bomb. I chose a smaller duck as it would only need to just feed my hubby and I. Despite the modest mass, it costed me US$20. Anyway, it probably cost more in a restaurant. I really hope this turned out well. The other ingredients that was required in this recipe was also hard to find. I had to run to few stores to get what I need and had to modify some. But it was ALL WORTH IT! We finished the entire duck and cleaned it to its bones. Then a question popped, "Why didn't I buy a bigger duck?"
- 1 whole duck
- 1 Yellow onion
- 4 cloves of garlic
- 1/2 lemon
- 6 sprigs of thyme
- Salt and black pepper
- Clean the duck well. Remove all innards and strayed feathers.
- Remove excess fats at the rear.
- Remove the wing tips with a knife.
- Pat the duck dry with kitchen towels. Both inside and outside .
- Rub the duck with salt and black pepper. Both inside and outside.
- You may pull the excess neck skin to its back and secure with a skewer.
- With the duck breast facing upwards, lay the duck on a dripping pan.
- Stuff the duck cavity with onion, thyme, lemon and garlic.
- Set aside and prepare the glaze.
- Preheat the oven to 220 deg Celsius.
- 150ml Port
- 2 tbsp Maltose syrup (You can find this in Chinese Supermarket)
- 3 tbsp Honey
- 2 tbsp Balsamic Vinegar
- 1 tbsp Soy sauce
- 1 tsp Worcestershire
- Put all the ingredients in a saucepan and simmer for 5 minute.
- Let it cool for 10 minutes.
- Using a pastry brush, brush the glaze onto the duck skin. Make sure all parts are glazed.
- Put in it the oven and lower the temperature to 180 deg Celsius. Roast it for about 1.5 hr to 2 hrs.
- In between every 20 minutes, remove the duck from the oven and baste the glaze and some duck fats onto the skin.
- You may need to flip the duck to get crispier skin on both sides.
- When it is done, you may use a meat thermometer to insert to the thickest part of the duck to check if it reaches 165 deg Fahrenheit/ 73 deg Celsius.
- Remove from the oven and let the duck rest for 10 minutes before serving.
- 1 tbsp Duck fat
- 3 shallots, chopped
- 200ml Port
- 200g Dried Cherries (You may soak the cherries in the port and drain before use)
- 300ml Chicken stock
- 2 tbsp Cherry or Plum Jam
- In a saucepan, add duck fat and fry the shallot till it turns transparent.
- Add in pot and let it simmer till half of the wine is evaporated.
- Add the stock and jam. Let it simmer until it reaches a light syrupy consistency.
- Add in the cherries. Simmer for another 5 minutes.
- Serve with the duck.
Recipe adapted from citrusandcandy.com