Olerai’s Roasted Duck

Olerai’s Roasted Duck

CONFIT DE CANARD – DELICIOUS DUCK DISH Easy steps on how to prepare a roasted duck in your kitchen: Step one remove all of the skin from the duck. Cut up the duck into 8 pieces and reserve. Put the skin in a pot on a very low flame to render the fat out of the skin. You might want to buy some extra duck fat available in gourmet stores. Next rub a salt and spice cure over the raw duck i.e salt, pepper, thyme, oregano, mustard seeds. Cover the duck pieces in plastic and let them sit in the refrigerator overnight. When the fat is rendered out of the skin. Strain the liquid and let cool. Save the skin to make duck crackling after you are done. The next morning wash off the duck pieces and dry them thoroughly. Put the pieces in a covered pot and submerge them with the duck fat. Cook for 4 hours IN SLOW oven. Take the duck pieces out and reserve the fat for crackling not part of confit. Serve the duck pieces with red cabbage and apple potato purée or bean cassoulet for cold days....
Pay online
Social media & sharing icons powered by UltimatelySocial