The first time is always difficult. I was nervous, especially since I never make meats in general. Plus duck needs a little bit of extra special care to make sure you render the fat out from under the skin during the cooking process. It only took me two different days of two different roasting sessions to get it right - and I learned a lot in the process. I was supposed to be eating/serving duck on thanksgiving day, but instead I had a little post-thanksgiving feast.
The duck is served with one of my favorite recipes: marjoram pesto with beets and their greens, with thinly sliced onions marinated in red wine vinegar (it's supposed to be red onions - but I didn
t have any. A small sweet white onion worked fine). I thought this might need a little extra starch to round out, so I roasted some potatoes (boiled whole in advance to speed up the cooking) in a bit of the duck fat still left in the roasting pan.
2 comments:
Donald....?
You want to see something that I find amusing? I googled the people who raised my duck. Check out this pic:
http://www.marysducks.com/marys%20and%20her%20family.htm
Full disclosure: I was homeschooled, so these folks have a fairly "familiar" look about them.
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