Poultry

Roast Duck with Bitter Orange Sauce

I roasted duck. In a few months time, OK in December then (who am I kidding), I’ll probably roast another one.

My first attempt wasn’t too bad. Edible. But definitely with loads of room for improvement. For example, the skin. Sigh. I wonder how the Pekingnese (there’s no such word, just for the record) are able to make the perfect Peking Duck.

This is what I did…

Rub duck with salt, black pepper and paprika.

 

And then pop it in the hot oven for more than an hour. That hole there in the duck? Thats me checking the skin for crispiness. Not like the restaurants but still crispy enough.

 

Roast Duck.
Bitter Orange Sauce. Why bitter? Because the jam that I used was a bitter orange one! All I did was take a few tablespoons of jam and plonk it in a small saucepan, add freshly squeezed orange juice and orange zest and let it boil till it thickens.

I will cook you again, Mr Duck, even though the only two people in the family who will eat you are The Hubby and I.

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