How to cook great roast duck

roast Duck cooks best in its own fat. While making roast duck, you must go for those fat, plump ducks. A good poultry farm will cater nice and plump ducks that could be about 2-3 kg. You must baste it frequently if you are bent on having that characteristic golden yellow look of a roast duck. To have crispy skin, make sure that you have salted the duck well before putting it in the pan for frying. Adding salt ensures that the skin turns a\out crispy.

You can cook duck in a number of different ways. You can have it in continental style. Different Chinese variants of making duck are also quite interesting and end up making a very delicious duck preparation. Duck also tastes very good in a sauce that has a sweet and sour flavor. Such sauces can be used in the base of plums, orange pulp, even tomato mixed with jaggery. Another interesting way to cook duck is to make it in a sauce with rice noodles.

After moving the roast duck from the oven, keep it in a warm place for about half an hour. This way, you can be certain that the meat will remain tender. Here’s how you can cook Roast Duck in Chinese sauce.

You will need about 250 gm of duck. This should be cut into bite-sized pieces. Chop five cloves of garlic, an inch of ginger and 10 gm black bean. You will also need two spring onions and some soya sauce to make this preparation. Finely cut 3 green chillies and soak them in vinegar for an hour.

Heat oil in a wok. Sauté garlic and ginger. Now add the marinated green chillies, black beans and sauté again. Add duck and sauté for 10 minutes. Next add spring onions and stir for another 10 minutes. Serve piping hot.


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