6.5 lbs Grass Fed Duck. Basting Sauce Includes: chili sauce, sweet and sour, a touch of soy sauce, and apricot jam. Let the sauce simmer before glazing the duck every 15 minutes for 2 hours.
I craved for duck on Saturday and really wanted some. We weren't sure if we will be able to cook the duck on time since we had to be at a beer brewery by 5 pm. Not sure why but I mentioned to Matt that we haven't had duck in a while. Well, come to think of it the last time we had duck was in December. Anyhow, before we began to clean out the extra bedroom, we made a trip 10 minutes down the road that sells meat. They had one last duck left and we purchased. The duck was 6.5 lbs -- he/she was a meaty duck alright. This duck was about double the size of the last one we purchased and the price was about the same. It was frozen when we purchase it so when we brought it home the first thing we did was to soak it in water. I think we let the duck defrost for about 1.5 hours. Not bad considering the duck was ice frozen. Afterwards, we rub it with salt and used water to wash it out -- a cleaning process. The duck was pretty big and we weren't sure if it was going to fit the "set it and forget it" oven. But, Matt worked his magic and made the duck fit. Good thing too!
We place the duck in the "set it and forget it" oven around 1:20 pm and turned it off around 3:30 pm. We brushed the sauce on this meaty duck every 15 minutes and turned on and off the oven every 20 minutes so the duck won't be overcooked. Matt told his parents we'll have duck for them and they came over at a perfect time because the duck was just ready. We gave them 1/3 of the duck. Matt cut it up so fast that I forgot to take picture of it. Besides the fact we were both hungry too!
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