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| ...a bottle of Fresita doesn't hurt either. |
This Valentine's Day, Dawson and I decided to stay in and roast a duck in our pyjamas. Best idea ever. It turned out beautifully! I'm pretty convinced that this is the only roast duck recipe you will ever need. It's a blend of a recipe for a whole roast duck I found somewhere on Epicurious and one I saw on "Worst Cooks in America" for pan-seared duck breast. Genius, I tell ya! Genius.
Duck:
1 5-7lb duck
salt and pepper
2 tsp curry powder
First, preheat the oven to 425 F. Now, rinse your duck inside and out with some cold water then plop it down somewhere with good lighting and proceed to do the most annoying thing in the world - pull out the remaining pin feathers with some tweezers. The pin feathers will look like little white things sticking up through the skin of the duck and if you brush your hand over the skin you'll feel them poking you. After the feathers are plucked out and you're just about ready to throw the whole damn duck out a window and order a pizza, take a sharp knife and score the breast skin in a cross-hatch pattern. You want to score the skin without cutting into the meat. Don't worry if it's not perfect. Mine was super ugly and still worked out nicely. Now for the weird part. Take about 1.5 cups of boiling hot water and pour it over the entire duck. This makes the skin shrink up and your cross-hatches spread apart. Dry the duck with a paper towel inside and out, sprinkle with salt and pepper inside and out and place on a rack in a roasting pan with the extra neck skin folded underneath. We weren't really sure what to do with the tail so we just tucked it in. It worked. Roast, breast-side-up for 45 minutes. Remove the duck from the oven, flip in back side up and roast for another 45 minutes. Finally, flip the bird one last time (breast-side-up again) and sprinkle all over with 2 tsp curry powder. Using a pastry brush, mush the curry powder into the skin and spread it around evenly then place back in the oven and roast for a final 45 minutes. The skin should be brown and crispy. When the duck is done, remove it from the oven and let it rest on the counter for 15 minutes while you make the sauce.
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| This is not our duck...it's the Epicurious duck but it looks pretty identical so I'm using the picture anyway! |
1 cup pomegranate juice
1 apple, finely diced
1/2 onion, finely diced
3 tbsp unsalted butter
Melt 3 tbsp butter in a small sauce pan then add the juice, apple and onion and reduce the liquid by about half. Done. Easy right?!
Now serve the duck sliced with a few spoonfuls of the sauce on top and prepare to be showered with compliments and adoration. Yep, it's really THAT good. The next time you really want to impress someone with your cooking prowess/ make the fall in love with you, you should probably make this because it's magical. Magical, internet!
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