Saturday, January 30, 2010

Wednesday Night Roast Duck


On Wednesday, I took a trip to Uwajimaya to check out their Bonzai collection. No luck there, but duck was on sale. Why not have duck on Wednesday? To achieve a crispy skin, pierce the duck all over with a fork, then pour boiling water over it. This helps the skin tighten up. As you pour the water on it, you can see the skin shrinking. Sprinkle inside and out with salt and pepper. Roast at 425 degrees. 30 minutes breast side up, 30 minutes breast side down, then another 30 minutes breast side up. Served with turnips au gratin and sauteed pea sprouts. Yum!

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