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 lately have a little time, I had been surfing on the internet the other day. In need of new, stirring ideas, inspiring meals that We have never used before, to delight my family with. Hunting for a long time yet could not discover too many interesting things. Right before I thought to give up on it, I ran across this delightful and easy dessert by accident over Suncakemom. The dessert seemed so tempting
on its pic, that called for rapid actions.
It had been not so difficult to imagine just how it’s made, its taste and just how much my husband is going to enjoy it. Mind you, it is rather easy to delight the guy when it comes to treats. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the webpage and simply used the precise instuctions that were coupled with superb photographs of the method. It really makes life less difficult. I can imagine that it’s a bit of a effort to shoot photographs down the middle of cooking in the kitchen as you may ordinarily have sticky hands and so i genuinely appreciate the time and energy she devote to make this post .
With that in mind I’m inspired presenting my own, personal recipes in the same way. Thanks for the idea.
I had been tweaking the main recipe create it for the taste of my loved ones. I have to say that it was a great outcome. They enjoyed the taste, the thickness and loved getting a treat such as this in the middle of a stressful week. They ultimately asked for lots more, more and more. Hence next time I’m not going to commit the same mistake. I’m going to double the volume to keep them delighted.
This slow roast duck recipe was first appeared on 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.