I finally defrosted that duck I bought months ago. One of my resolutions for the new year was to expand my cooking repertoire with things I've never made before and duck was one of them.
I've since seen fresh ones at Whole Foods so next time I'll buy a fresh one.
I followed a very simple recipe from Gourmet Today for Crisp Roast Duck.
It was amazingly easy and oh so crispy and we like crispy skin. Years ago when we lived out west we went to family gatherings in Arizona for Thanksgiving. We watched in horror as they removed all of the skin from the turkey before carving it. They were being health minded but I was thinking it's thanksgiving if you can't eat crisp salty poultry skin then when can you! We almost tried to sneak some from the trash.
With crispy poultry skin in mind, this roast duck was right up our alley!
First prick the skin all over and pour 2 cups boiling water over the duck to seal the skin.
I served it with some sauteed fresh spring asparagus.
popovers, which are so much fun to make and watch pop up in the oven. So delicious hot right out of the oven. They actually went really well with the duck.
Folderol Ice Cream Shop (and Wine Bar)
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