Slow Roast Duck with Cherry Sauce

Slow Roast Duck with Cherry Sauce

Its time to sing the Auld Lang Syne... Time to bid farewell to 2016.
This will be my last post for 2016.
Its holiday season thus I am taking a breather, to wind down,  to chill and to reflect.
Not to formulate new resolutions... :P

Roast Duck

Comes to this time of the year... 'apprehensive' would be the next best word to describe my feeling.

Why?
Thinking that I had accomplish so little (in life and in blogging life), in that 527 040 minutes, of lease given.
Thinking that I'll be another year older, whether I'll be able to keep up with pace. All body mechanism/joints are creaking and screaming with every movement and turn.

Anyway...
As for my last post in 2016... I bring you the tastiest roast duck ever.


Its Ted Allen's roast duck.

This was hubby's idea to try it out after watching Ted Allen cooking this duck on cooking show.
It was super easy and simple to prepare the duck. Scroll up for the photos above. to see how easy it was to prepare the duck!

The only set back was the cooking time!!! It took 4 hours to roast!

Slow roast duck with cherry sauce



but worth every hours spent!

The slow roasting yield a crispy skin duck, meat that is tender and juicy. 
And I use the duck fat to roast potato, and bottled, freeze some for future use :D

Serve the duck with roast baby carrots glazed in maple syrup, garlic and mustard.

The slow roast duck makes an excellent alternative to the usual roast Turkey, 

Roast baby carrots

Lastly...
My millions, gazillions 'Thank you' for your love and support :D

I take this opportunity to wish everyone :

Merry Christmas 
and 
a Happy New Year


Crispy Skin roast duck



yield: 4-6print recipe

Slow Roast Duck with Cherry Sauce

prep time: 20 MINScook time: 4 hourtotal time: 4 hours and 20 mins
The 4 hours slow roasting the duck yields a crispy skin and tender nearly fall off the bone meat. Serve with cherry sauce.

INGREDIENTS:

  • 1.8 to 2kg Luv-a-Duck (or equivalent)
  • 1 tablespoon Seasalt
  • 1 tablespoon Black pepper
Cherry Sauce
  • 1 cup of frozen cherries (pitted)
  • 1 shallot - finely chopped
  • 2 garlics - finely chopped
  • 1 tablespoon butter
  • 2 teaspoon honey
  • 1/2 cup water with 1 Maggi chicken stock cube
  • 1 teaspoon chopped rosemary
  • 2 tablespoon lemon juice

INSTRUCTIONS:

Prepare Duck
  1. Clean the gut, wash and pat dry. Leave it to dry for 20 minutes. Pre heat oven to 140C.
  2. Trim off the fat around the neck and cavity.
  3. Snip off and discard wing tips.
  4. Mix the salt and pepper. Rub salt and pepper into the cavity and around the bird.
  5. Make small incision and pierce through the skin all around the duck. Careful not to pierce through the flesh.
  6. Place the duck breast side up on roasting pan. Roast for an hour.
  7. With care, transfer the duck on to a platter and drain off the duck fat into a heat proof bowl or measuring cup.
  8. Return duck to roasting pan and pierce the skin again to drain off the fat.
  9. Turn the duck breast side down, and roast for another hour.
  10. Repeat 2 steps above.
  11. Remove from oven, cover with aluminium foil and rest the duck for 20 minutes before carving.
Cherry Sauce
  1. Using a small saucepan, over medium heat, heat 1 tablespoon of duck fat.
  2. Saute shallots until soft and add garlic. Saute till fragrant.
  3. Add cherries, water Maggi granules, rosemary and honey.
  4. Simmer till slightly thickened
  5. Remove from heat, add butter and lemon juice, season with salt and pepper.
Created using The Recipes Generator



2 comments:

  1. such a wonderful dish, Lisa.. Merry Christmas and Happy New Year to you..

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