I love crispy duck and it has made its way into my kitchen on many occasions; already cooked and procured from one of those places that have ducks, chickens and pork belly hanging in a steamy back-alley window. So delicious, I tell ya.
My first real memory of eating crispy duck was at a very fancy Chinese restaurant in the heart of Kensington, London in the late 90s. They also served a rather expensive shark fin soup and other delicacies that I had only read about in books. At the time, I was convinced it was the most expensive restaurant EVER.
I was a guest of a wealthy
were adverse to shark fin but loved crispy duck.
And garlic noodles.
Having been down this road before, they had ordered the duck when making the dinner reservation several days prior. A great fuss had been made. Admittedly, it was impressive and worth the king’s ransom it demanded.
My crispy duck does not hold a candle to that of the professionals, but it was still delicious. It’s a fun project, but I must admit, I am just as happy with something from the shops.
*this is a
1 whole duck–cleaned and dried
finely grated zest from 1 orange
2 tsp kosher salt
1 tsp garlic powder
1 recipe duck broth
1 recipe glazing sauce
hoisin sauce–to serve
finely sliced green onions–to serve
cucumber cut into strips–to serve
chinese pancakes–to serve
to spatchcock the duck: remove the neck and any other parts from the cavity of the duck. wash and dry the bird. remove the backbone and snap the breast bone and flatten the duck.
keep the neck & back in a
mix the orange zest, five spice, salt and garlic powder in a small bowl. rub over the entire duck. place the duck in the refrigerator and let sit 8 hours or overnight.
next day or day of duck preparation: remove the duck from the fridge and let sit at room temperature for 1 hour. Steam duck for 25 minutes using duck broth in place of water. I use a bamboo steamer over a wok, but you can use whatever steaming mechanism you have.
Let the duck sit in the steamer for 5 minutes after removing it from the heat. Lift it from the steamer and place on a roasting rack..in a roasting pan. Let it dry fully—I place a small fan in front of it for about 2 hours. Once dry, brush liberally with the glazing sauce–fully saturating the duck. Again, let sit at least an hour..to dry the skin again. Meanwhile, preheat the oven to 450. Place the duck in the oven for 20 minutes, then reduce the heat to 350 and cook for about another 40 minutes. Do not continue to baste, as it will reduce the crispiness of the skin.
1″ knob fresh ginger–roughly chopped
1 rasher bacon–chopped
duck neck (if your duck doesn’t come with it, use the back)
1/2 oz calvados
3 cups chicken stock
Heat a stock pot over medium heat. Add about 1 TBS of olive oil and bacon. Cook until the bacon begins to throw off some fat, then toss in the carrot, celery, ginger, and shallot. Cook for about 3 minutes, then toss in the duck neck. Cook for 5-6 minutes more then pour in the
juice of 1 orange
3 Tbs rice vinegar
3 Tbs honey
1/3 cup soy sauce
heat all ingredients together just until the honey melts enough to incorporate into the rest of the liquid
I find it curious that some of the biggest insults we toss about, malign an animal that brings such great pleasure
don’t be a pig
he’s swine of the worst kind
this place looks like a pig pen
are part of our common vernacular
Rather than being nasty about the plucky porcine, we should be saying things like:
your skin has the milky creaminess of caul fat
Honestly, who doesn’t think Crepine is a beautiful name for a girl?
Wandering the grocery store looking for inspiration for our New Year’s Eve buffet, I found a ham, on sale, no less, and couldn’t resist the swine song of a well-spiced lightly sweet and mouth-watering salinity of the ham of my dreams
As I bask in the glory of this year a new and begin to reflect
with the muddled mind of late evening revelry and early morning rise
This day brings an opportunity to reset my course, confirm those gathered goods, and decide the next step of this fabulous journey called life
With you, I share three truths which will satellite my year
-I will not judge in disappointment, as I am confident I too fall short of expectations others place on me
-Rather than toss the years of the past I will carry them forward both as fond memories and retrospective caution
– I will eat more fruit starting with this lemon meringue cake