Archive | December 18, 2023

Duck recipe for Carole

Dec18
Big potatoes get chopped into 6, small into 4, skins stay on.
put some of the duck fat into a mixing bowl, no more than 1 tablespoon per person
normally the fat will look whiter than this.
like this, you can keep the dick fat in a jam jar for future use.
paprika, pepper, salt and garlic powder, sometimes i use herbs de province as well.
all the herbs, salt, pepper, paprika and garlic mixed with the fat
mix the potatoes with the herbs spices and fat (i used too much fat here)
turn all the potatoes on their backs so they do not stick to the baking tray, and put into a pre-heated oven at 180-200c
I use 2 oven trays like this to stop the duck from sitting in it’s own fat while cooking
the legs come out the tin looking like this, put them in the oven for a couple of minutes to melt the fat before draining
drain the fat either into the jam jar, or into back into the tin if you do not want to keep it
I didn’t want to keep the fat this time, so I tipped the excess oil out once melted from the meat
put the potatoes and duck in the oven at the same time, cook until potatoes are golden brown to get crispy duck skin, about 25 minutes, for soft tender duck, 10/15 minutes will suffice.
we had forest mushrooms with reduced cream sauce, my photo of the potatoes and the meal served on a plate were blurry, so the gallery ends here, sorry.