By Zurie on June 07, 2007
Photo by awalde
Photo by awalde
"If you wish to impress guests, try this recipe. It's a classic recipe and it is NOT difficult to make. The ingredients are freely available. Just keep in mind that the average duck has little meat on its carcass: once you've served the two breast halves, you're left with child's portion legs. It sounds extravagant, but I buy 1 average duck per 2 persons. (Very large birds can be tough, beware). Whatever is left, can be used to make a wonderful soup (with a few tweaks). As duck has a lot of fat, I prefer to pre-roast it, breasts pricked, to render some of the fat, before I start with the recipe. To prevent oven spatters, use an oven bag for this pre-roasting. You should, however, keep the fat which cooks out and (think of French cooking!) use it to roast potatoes. It was heartening to read recently the chemical breakdowns of animal fats: turns out they have lots of mono and poly-unsaturates too, and duck and goose fat are not at all bad for us!"
Serving Size: 1 (534 g)
Servings Per Recipe: 6
"WOW, sooo goood! I didn't expect somthing soooo delicious!
I placed my duck (2.3 kg) in an oven mold with lid and 1 cup of water, as this is not tight as an oven bag. After one hour I remouved the fat (about 200 ml!) and after cutting the duck I added the sauce prepared in advance.
During this time I I braised the onion in one tablespoon of the melted duck-fat, I added the pieces of celery root (I didn't have stalks celery). 5 minutes later I adjusted the vegetables around the duck and topped with the almond and returned the dish to the still-hot oven for about 20 minutes more.
Served with cestnuts gnocchi!
Thanks for this fantastic recipe and the great experience.
This quantity was enogh for lunch and for dinner together!"