This year I scrounged the internet for a recipe, completely ignoring all the lovely cookbooks I have on my shelves. *sigh* Found, and crazily decided to use, a very vague recipe on a message board. What can I say? Momentary insanity? The fault might not lie in the recipe, but the ducks themselves. They were half the price of last year's glorious bird... since I had to buy two, I went with the cheaper option. And boy could I tell. Tasty, but definitely not inspiring a choir of angels to sing. They sho' looked purty, though!
Our Christmas Menu:
Orange Roasted Duck
Roasted Sweet Potatoes (I didn't use the cinnamon, or the nasty cooking spray)
Garlicky green beans
Noah's Bread rolls (a great all-purpose gluten-free recipe)
Salad
Pumpkin pie with fresh whipped cream
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1 comment:
So Bekki,
What, specifically was lacking from last time? Flavor, texture, what? :)
I have never tried roasting ducks whole like that. I like Alton Brown's method of first steaming, then roasting quarters in a "rocket-hot" preheated cast iron pan in the oven. The steaming gets rid of just enough of the fat, and then the roasting in the cast iron cooks them the rest of the way, and gives a good, crispy skin.
If you haven't seen the Good Eats duck episode, it is well worth tracking down.
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