Deviant Login Shop  Join deviantART for FREE Take the Tour
×



Details

Submitted on
November 3, 2012
Image Size
2.2 MB
Resolution
900×3184
Link
Thumb
Embed

Stats

Views
234
Favourites
11 (who?)
Comments
7
Downloads
4

License

Creative Commons License
Some rights reserved. This work is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
×
Samhain Roast Duck by Windthin Samhain Roast Duck by Windthin
Preheat oven to 375 F.

While preheating, take a large roaster pan with V rack. Brush bottom with mixture of corn and olive oil. Wash three large white potatoes, halve, score with deep and shallow cuts, and place in circle around a custard dish in center of pan. Take 4 purple potatoes, medium to medium-small, and wash and score, adding to circle around whites (I halved the two larger ones). Wash and de-seed one medium kabocha squash. Cut into eight pieces and place around purple potatoes (as in picture). Arrange so that rack will go down over them without trouble.

Take custard dish and add 2 tbsp caramel apple wine, 2 tbsp honey crisp apple wine (with honey and cinnamon), 1/8 tsp ground mace, 1/4 tsp ground ceylon cinnamon, two stars of star anise, and a few small pieces of the kabocha squash. Do NOT stir up. Take one Perfectly Pear white tea bag and place carefully across top. Return to center of pan. Sprinkle each piece of potato or squash lightly a few times with ground mace and ceylon cinnamon.

Open up 2.24 lb duck and remove gizzards and such to a bag for later use. Wash duck in cool water. Prick duck skin all over to allow fat to drain during cooking; I like to use a spaghetti fork for this, especially one with barbs on the tines. Turn breast-side up and carefully pour 2 tbsp each of the wines above into the cavity, tipping duck back if need be to insure it goes inside. Don't worry if you lose a little into the pan. Place a washed whole fuji apple in open end and close up using a wooden skewer through the legs and skin flap (trim ends). Sprinkle duck with ground mace, ceylon cinnamon, and salt and pin wings to it with another skewer. Cook for 2 to 2.5 hours.

Since I did not use much salt for this recipe, you can salt to taste. It turned out delicious with a nice, light flavor to it from the mace, cinnamon, and wines, and we have plenty of duck fat and liquids to use for another recipe. The custard dish beneath (which I like to call my crucible) allows flavors to rise up into the duck.
Add a Comment:
 
:iconjuliusarmandobelmont:
juliusarmandobelmont Featured By Owner Nov 3, 2012
love that golden brow crispy skinf of the duck and the sour sweetness from the apple!!
Reply
:iconwindthin:
Windthin Featured By Owner Nov 4, 2012  Professional General Artist
It IS good. A friend of mine says that to get the fat to drain better and the skin crispier you can either pour boiling water over the duck first or briefly dunk it into a pot of it. Either way, this is a quick thing done to loosen the fat so it drains better during the cooking.
Reply
:iconjuliusarmandobelmont:
juliusarmandobelmont Featured By Owner Nov 4, 2012
mm thats a good tip i usually cover the skin from inse with some herbs butter and cook slowly like 20 hours in the oven and add some of my wine sweet sauce for give the skin a little more of color :3
Reply
:iconwindthin:
Windthin Featured By Owner Nov 9, 2012  Professional General Artist
A friend recommended that you take a knife to the fattest sections, just slice them open a bit, and then give the duck either a quick dunk in boiling water or poor boiling water over it. He says this loosens the fat and helps it drain better to insure a crispy skin.
Reply
:iconjuliusarmandobelmont:
juliusarmandobelmont Featured By Owner Nov 9, 2012
yeah but if you boli the duck even for minute more that you should it will crumble and dry to fast
Reply
:iconwindthin:
Windthin Featured By Owner Nov 9, 2012  Professional General Artist
Oh yes. He says you don't want to actually boil it. It's a QUICK dunk or pour-over, seconds, not even a minute. I haven't tried it myself yet, and thus far I've never had problems with my ducks turning out nicely. Not as crisp, perhaps, but nice, and I like a little fat in the skin, you know?
Reply
:iconjuliusarmandobelmont:
juliusarmandobelmont Featured By Owner Nov 9, 2012
mm that sound delicious my friend
Reply
Add a Comment: