Christmas ducks are not made only for the holy night. With a dash of love and a bit of salt it is an amazingly delicious meal at any time of the year.
As I currently have a little time, I had been searching on the web a few days ago. Trying to get fresh, fascinating thoughts, inspiring recipes that I have never tried before, to treat my loved ones with. Hunting for quite some time unfortunately couldn’t find too many interesting things. Just before I wanted to give up on it, I came upon this tempting and simple treat by luck at Suncakemom. The dessert looked so yummy on its image, that required prompt action.
It had been not so difficult to imagine the way it’s created, its taste and how much boyfriend might like it. Mind you, it is quite simple to impress the guy when it comes to puddings. Anyways, I got into the webpage and then used the comprehensive instuctions that had been coupled with nice pics of the process. It really makes life rather easy. I can suppose it is a slight inconvenience to shoot photos in the middle of baking in the kitchen as you typically have gross hands so I highly appreciate the hard work she devote to make this post .
That being said I’m inspired to present my personal formulas in a similar way. Many thanks the idea.
I was tweaking the main recipe create it for the taste of my family. I’ve got to say it had been an incredible outcome. They loved the flavour, the consistency and enjoyed having a sweet like this in the middle of a stressful week. They ultimately demanded more, more and more. Hence next time I am not going to make the same mistake. I’m gonna multiply the amount to keep them pleased.
The original slow roast duck recipe is provided by SunCakeMom
Rub some paprika and salt onto the duck and place it onto a tray.
Put the duck into the oven.
Check the duck in every 20 minutes. Flip it over then pour some grease over the skin.
Take the duck apart.
Cut off the loose fat and skin and cut them up into ½” / 1.5cm pieces. This will provide the grease to keep duck moist during roasting.
Put the small bits in the bottom of a high walled dish, like a Pyrex and the bigger pieces on top.
Close the dish then put it into the oven for 3 to 4 hours on 350°F / 180°C
Check occasionally if everything is alright. When the meat on top seems to be roasting move them to the bottom bringing the pieces from the bottom to the top.
When the meat is tender, take the pieces out and skin upward, place them onto a tray on the top shelf of the oven for additional roasting.
Pour a bit of grease on top and roast it for about 10 minutes until the skin gets the desired golden brown color.
Peel, dice and rinse the potatoes.
Cook potatoes until tender for about 20 minutes then drain water.
Add Creme Fraiche, salt and duck grease to the potato.
Mash and mix everything together.
Take the middle part out of the cabbage.
Slice it up.
Pour oil into a pan and heat it up.
Add onion, salt and saute it for about 5 minutes until it gets a glassy / translucent look.
Turn the heat down to medium low and while stirring occasionally, caramelize the onion naturally. This gives the dish a dash of sweet flavor, however it’ll take about 15 to 20 minutes.
Add the sliced cabbage and turn the heat to high then saute the cabbage while stirring continuously for 10 – 15 minutes until it gets a glassy / translucent look. We may need a bigger frying pan to accommodate the whole cabbage, otherwise it must be done in batches. When the cabbage loses it’s humidity, it will collapse in size, thus a smaller frying pan can be used to cook it ready.
Add water and vinegar then put the lid on and steam cook it until tender on medium to low heat for about 30 – 40 minutes.
Let it to rest for 10 minutes before serving, allowing the flavors to settle.