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 some time, I was browsing on the web last week. Trying to get fresh, fascinating ideas, inspiring dishes that I’ve never tasted before, to impress my loved ones with. Looking for a long time but couldn’t find lots of interesting things. Right before I wanted to give up on it, I came upon this yummy and simple dessert simply by chance. It looked so scrumptious on its pic, that required prompt actions.
It had been easy to imagine how it is made, its taste and how much boyfriend is going to want it. Actually, it is very simple to delight the man when it comes to desserts. Anyway, I visited the page: Suncakemom and simply followed the step by step instuctions that were combined with wonderful graphics of the method. It really makes life quite easy. I can imagine that it’s a bit of a effort to take pics in the midst of baking in the kitchen as you may typically have sticky hands and so i genuinely appreciate the hard work she placed in to build this post .
That being said I’m empowered to present my own, personal formulas in the same way. Appreciate your the concept.
I was fine tuning the main formula create it for the taste of my loved ones. Need to mention it turned out an awesome success. They loved the taste, the structure and enjoyed having a delicacy like this during a lively workweek. They ultimately demanded even more, more and more. Hence next time I am not going to commit the same mistake. I’m going to double the quantity .
This whole roast duck recipe recipe was provided to us 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.