 |
| Add caption |
For me, it is far tastier to have roast duck than
turkey for Christmas dinner, great to serve with cranberry sauce for the
festive colour and sour sweet flavor.
1. For a crispy brown skin result, start
preparing the duck 2 days ahead, pour boiling water over the skin, a few rounds,
towel dry.
2. Rub salt, white pepper and 5 spices
powder all over and inside duck, rest on a rack and keep in the fridge to dry the skin.
 |
| Roast duck |
3. 1/2 day later, brush mixture of honey
and vinegar on skin, continue to dry skin out in the fridge, repeat brushing
mixture a couple of times.
4. Take duck out of the fridge an hour
before roasting, roast at 180˚C for 50 minutes, rest in a warm place (e.g. with
oven door ajar) for 40 minutes.
 |
| cranberry sauce |
5. To make cranberry sauce, cook fresh
cranberry in 1/2 cup of water, with mulled wine spices (optional, or 5 spices powder/curry powder, for a little kick) season with soy sauce and brown
sugar. Simmer until berries turn soft.
No comments:
Post a Comment