Christmas ducks are not made only for the holy night. With a dash of love and a bit of salt it is an amazingly delicious meal at any time of the year.
As I currently have a little time, I had been browsing on the internet last week. Attempting to find fresh, fascinating tips, inspiring recipes that I’ve never tasted before, to treat my loved ones with. Searching for a long time but could not discover any interesting things. Right before I wanted to give up on it, I found this delightful and simple dessert by chance. It looked so yummy on its photos, it called for quick action.
It was simple enough to imagine just how it’s created, its taste and how much boyfriend might enjoy it. Mind you, it is rather simple to delight him in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyhow, I visited the site: Suncakemom and simply followed the simple instuctions that were accompanied by great photos of the method. It just makes life quite easy. I could imagine that it’s a bit of a hassle to shoot photos down the middle of cooking in the kitchen as you may ordinarily have sticky hands thus i seriously appreciate the commitment she put in to build this blogpost .
That being said I’m inspired to present my own recipe in a similar fashion. Many thanks the thought.
I had been tweaking the original mixture create it for the taste of my loved ones. I’ve got to say that it was an awesome success. They loved the taste, the overall look and loved having a delicacy like this during a stressful workweek. They basically demanded more, a lot more. Hence the next time I’m not going to make the same miscalculation. I’m going to double the quantity to make them delighted.
For more whole roast duck recipe recipes check out SunCakeMom
Rub some paprika and salt onto the duck and place it onto a tray.
Put the duck into the oven.
Check the duck in every 20 minutes. Flip it over then pour some grease over the skin.
Take the duck apart.
Cut off the loose fat and skin and cut them up into ½” / 1.5cm pieces. This will provide the grease to keep duck moist during roasting.
Put the small bits in the bottom of a high walled dish, like a Pyrex and the bigger pieces on top.
Close the dish then put it into the oven for 3 to 4 hours on 350°F / 180°C
Check occasionally if everything is alright. When the meat on top seems to be roasting move them to the bottom bringing the pieces from the bottom to the top.
When the meat is tender, take the pieces out and skin upward, place them onto a tray on the top shelf of the oven for additional roasting.
Pour a bit of grease on top and roast it for about 10 minutes until the skin gets the desired golden brown color.
Peel, dice and rinse the potatoes.
Cook potatoes until tender for about 20 minutes then drain water.
Add Creme Fraiche, salt and duck grease to the potato.
Mash and mix everything together.
Take the middle part out of the cabbage.
Slice it up.
Pour oil into a pan and heat it up.
Add onion, salt and saute it for about 5 minutes until it gets a glassy / translucent look.
Turn the heat down to medium low and while stirring occasionally, caramelize the onion naturally. This gives the dish a dash of sweet flavor, however it’ll take about 15 to 20 minutes.
Add the sliced cabbage and turn the heat to high then saute the cabbage while stirring continuously for 10 – 15 minutes until it gets a glassy / translucent look. We may need a bigger frying pan to accommodate the whole cabbage, otherwise it must be done in batches. When the cabbage loses it’s humidity, it will collapse in size, thus a smaller frying pan can be used to cook it ready.
Add water and vinegar then put the lid on and steam cook it until tender on medium to low heat for about 30 – 40 minutes.
Let it to rest for 10 minutes before serving, allowing the flavors to settle.