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 recently have a little time, I was browsing on the web last week. In search of new, interesting thoughts, inspiring meals that We have never tested before, to delight my family with. Hunting for a while unfortunately couldn’t find too many interesting stuff. Right before I wanted to give up on it, I ran across this yummy and simple treat by chance. The dessert looked so yummy on its photo, that called for rapid action.
It was not difficult to imagine the way it’s made, its taste and how much my hubby will enjoy it. Actually, it is extremely easy to impress the man in terms of treats. Anyway, I went to the site: Suncakemom and simply followed the step-by-step instuctions that were coupled with impressive shots of the process. It just makes life less difficult. I could suppose it is a bit of a hassle to take photos in the midst of cooking in the kitchen as you may most often have gross hands therefore i sincerely appreciate the time and effort she placed in to build this post and recipe conveniently implemented.
With that in mind I am empowered to present my own recipes similarly. Appreciate your the concept.
I was tweaking the initial mixture create it for the taste of my loved ones. I can mention it was a great outcome. They loved the flavour, the structure and loved getting a sweet like this in the middle of a lively workweek. They quite simply demanded lots more, a lot more. Thus the next time I’m not going to commit the same mistake. I am likely to double the volume .
roast duck recipe was first baked by 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.