Christmas ducks are not made only for the holy night. With a dash of love and a bit of salt it is an amazingly delicious meal at any time of the year.
As I most recently have some time, I was browsing on the web last week. Looking for new, challenging thoughts, inspiring dishes that We have never tried before, to impress my family with. Hunting for quite some time unfortunately couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I found this delightful and easy dessert by chance. The dessert looked so delicious on its pic, it required rapid actions.
It was not so difficult to imagine the way it’s made, how it tastes and just how much boyfriend is going to love it. Actually, it is very easy to keep happy the man when it comes to desserts. Anyways, I got into the website: Suncakemom and followed the simple instuctions which were accompanied by impressive pictures of the operation. It really makes life much easier. I could suppose it is a slight effort to take photos in the midst of cooking in the kitchen as you may ordinarily have gross hands therefore i seriously appreciate the hard work she put in for making this blogpost .
That being said I’m empowered presenting my very own recipes similarly. Thanks for the thought.
I had been fine tuning the initial formula create it for the taste of my loved ones. Need to tell you it was a great success. They enjoyed the flavor, the overall look and enjoyed getting a sweet like this during a stressful workweek. They ultimately wanted lots more, many more. So the next time I am not going to make the same mistake. I’m gonna multiply the volume to keep them pleased.
This recipe was inspired by roast duck recipe from SunCakeMom
Rub some paprika and salt onto the duck and place it onto a tray.
Put the duck into the oven.
Check the duck in every 20 minutes. Flip it over then pour some grease over the skin.
Take the duck apart.
Cut off the loose fat and skin and cut them up into ½” / 1.5cm pieces. This will provide the grease to keep duck moist during roasting.
Put the small bits in the bottom of a high walled dish, like a Pyrex and the bigger pieces on top.
Close the dish then put it into the oven for 3 to 4 hours on 350°F / 180°C
Check occasionally if everything is alright. When the meat on top seems to be roasting move them to the bottom bringing the pieces from the bottom to the top.
When the meat is tender, take the pieces out and skin upward, place them onto a tray on the top shelf of the oven for additional roasting.
Pour a bit of grease on top and roast it for about 10 minutes until the skin gets the desired golden brown color.
Peel, dice and rinse the potatoes.
Cook potatoes until tender for about 20 minutes then drain water.
Add Creme Fraiche, salt and duck grease to the potato.
Mash and mix everything together.
Take the middle part out of the cabbage.
Slice it up.
Pour oil into a pan and heat it up.
Add onion, salt and saute it for about 5 minutes until it gets a glassy / translucent look.
Turn the heat down to medium low and while stirring occasionally, caramelize the onion naturally. This gives the dish a dash of sweet flavor, however it’ll take about 15 to 20 minutes.
Add the sliced cabbage and turn the heat to high then saute the cabbage while stirring continuously for 10 – 15 minutes until it gets a glassy / translucent look. We may need a bigger frying pan to accommodate the whole cabbage, otherwise it must be done in batches. When the cabbage loses it’s humidity, it will collapse in size, thus a smaller frying pan can be used to cook it ready.
Add water and vinegar then put the lid on and steam cook it until tender on medium to low heat for about 30 – 40 minutes.
Let it to rest for 10 minutes before serving, allowing the flavors to settle.