And here is some photos of our Christmas dinner. Forgive me for taking so long with putting these up. RECIPES: Five-spice sauce: Boil the juice of two fresh oranges until reduced by 1/3. Add 1/2 cup black molasses and 2 tbsp five-spice. Boil for another 5 minutes until slightly syrupy. Cool. Roasted five-spice duck Defrost your duck completely over a few days in the fridge. A day before cooking, unwrap, put on a rack in a roasting pan and sprinkle salt liberally over the duck, then put back in the fridge. This dries out the skin and makes it crispier. On the day of cooking: Preheat the oven to 300F. Make sure the giblets are removed - keep these for stock - and wipe off all the excess salt. Score the duck skin on the breast side and over the legs. Make very sure to only score the skin, and not the meat. On a roasting rack, roast the duck for one hour. Turn the duck over, roast for another hour. Turn over once more, roast for another hour. Here I poured off a lot of the fat. (I keep this in a bottle in the fridge for about a month - use it like oil or bacon fat.) I also covered the wings, leg-tips and that weird part where the tail used to be with foil, as they were looking a bit dry and I didnt want it to burn. I roasted my duck for a total of 3 hours and 45 minutes until the juices ran clear. This may take longer or not as long, depending on the size of your duck. For the last 45 minutes, I boosted the oven temp to 500F. Baste the duck in the Five-spice sauce. Flip once, and re-baste. Rest for 10 minutes before serving. We had sweet potatoes, cheesy mash and a salad to accompany the duck. For dessert, I cheated and made creme caramel out of a box.
Posted on: Wed, 31 Dec 2014 01:15:48 +0000
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