1) Duck is (in nature) a fatty meat, but by slow-roasting it, most of the fat is rendered out while basting the meat, keeping it succulent. So even though it may seem like the duck is in the oven for a long time, it is essential if you want it lean with crisp skin.2) It can be tricky to judge how many portions you will get from a duck A large duck just about serves 4 (with starter) and a small duck serves 2 (rather generously).3) The duck fat you are left with makes a delicious alternative to oil for roasting or frying vegetables. Strain into a clean container with a lid and it will keep in the fridge for up to a month.
4) When the meat is well rested and cool enough to handle, cut down between the thing and body, then pop the thigh bone out of the socket and cut the whole leg away.5) Cut down either side of the breastbone, pulling the meat away from the carcass with your fingers until then cut through the socket. 6) Cut the drumsticks away from the thighs where they join at the bend.7) Carve each breast into 4-5 thick slices. 8) Lean a piece of drumstick against a piece of drumstick against a piece of thigh so it sticks up in the air.9) Ran out the slices of breast on the opposite side of the plate.10) Place a small pile of potatoes, halved if large, next to the duck.11) Spoon a blob of sauce on one side and tuck a sprig into the middle of the place.
Pleasebe judicious and courteous in selecting your words.
Food Glossary |
Contact US |
Copyright © 2013 Direct Advert Media LLC an website design firm | All Rights Reserved