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 currently have a little time, I was browsing on the internet the other day. Trying to get new, challenging tips, inspirational recipes that I have never tasted before, to impress my family with. Searching for a while yet couldn’t come across lots of interesting things. Just before I wanted to give up on it, I ran across this yummy and simple treat simply by chance. It looked so delightful on its snapshot, it called for instant action.
It was simple enough to imagine how it is made, its taste and how much my husband will probably like it. Mind you, it is very simple to impress him when it comes to puddings. Anyways, I got into the webpage: Suncakemom and simply used the step by step instuctions which were accompanied by impressive pictures of the process. It really makes life faster and easier. I can imagine that it’s a slight inconvenience to shoot photos down the middle of baking in the kitchen as you typically have gross hands thus i sincerely appreciate the effort and time she devote to make this blogpost .
Having said that I’m empowered presenting my personal dishes in a similar fashion. Many thanks the concept.
I had been fine tuning the initial mixture to make it for the taste of my family. I’ve got to tell you it had been an awesome success. They enjoyed the taste, the consistency and loved getting a delicacy like this during a busy week. They basically wanted even more, many more. Hence next time I’m not going to make the same miscalculation. I am gonna twin the quantity .
This recipe was made possible through SunCakeMom who provided the original roast duck recipe.
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.