Main course for Christmas dinner is smoked
roast duck, much more tasty than turkey. To achieve the deep reddish colour
and crispy skin after roasting, it is important to start preparation at least
24 hours before.
1. Hold the duck by the neck, pour boiling
water on the outside surface a couple of times, sort of quickly blanch the
skin. Season the inside with salt and pepper.
2. Brush a mixture of equal quantity of
honey and vinegar on the skin, then rest on wire rack on top of a dish, let the
skin dry out in the fridge for at least 24 hours.
3. Cold smoke for 30
minutes.
4. Roast at 180˚C for around 50 minutes,
then rest for 40 minutes before serving.
5. For the sauce, sweat onion, carrot and
leek, sear neck bones wings, and giblets, cover with water and simmer for a few
hours. Season with dark bean paste for extra richness and thickness, add a cup
of cranberry for sourness.
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