Eating Nose to Tail


 
Ducks are a truly wonderful creature, right up there with pigs in my book.  I've been meaning to roast a duck forever, and last night I finally got around to it.

This duck came from my local Asian grocery.  It seemed a little small (very different from the plump European style duck that I'm more accustomed to) but in my mind it seemed perfect for two people. 
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The cavity of my duck was stuffed with all sorts of lovely giblets; a nice big neck, a couple gizzards, heart and liver.  Some of those bits are destined for duck soup, but the liver is getting marinated then sauteed in duck fat as a special treat.
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Simple is the way to go when roasting a duck.  Poke holes in the skin to allow the fat to drip out, and use more salt than it looks like you probably need.
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Into a waiting 325 degree oven, which I checked every 15-20 minutes.  Once it started to brown I made a quick glaze (honey, sriracha, soy) and brushed it all over.  The duck went back into a now 425 degree oven to finish crisping.
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I served just the breast, which to be honest was not enough.  The breast was thin, and not quite juicy enough, and the skin was not the desired level of crisp.
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Alongside some sticky rice, steamed bok ckoy and some daikon sprouts it was a pretty good dinner.  Definitely room for improvement, which is never a bad thing because that means there is more duck in my future.
 


Comments

Ross
10/05/2010 07:58

I thought it was excellent, but the soup you made with the leftovers had pretty much the best stock I've ever tasted. Looking forward to that post! :)

Reply
Sydney
10/09/2010 05:32

It was alright - just wait until I get that plump European duck I was talking about :)

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