This year Chinese New Year falls on 26 January. I would like to take this opportunity to wish all my friends and family KONG HEI FATT CHOY ! All the best for the year of the Ox. Good eats and all things nice. May the recession be over and food prices drop back to normal.
Our favourite all time food has to be duck. Recently our Indian shop decided to stock huge ducks (2.8kg) and at a reasonable price too. Choice! Usually ducks at 2kg or less come out a bit disappointing especially when we spent so much time and effort cooking to end up with just a thin sliver of meat.
At first I was worried that this enormous duck would end up being fatty. But not at all. It had this thick layer of meat and very little fat in the skin (could be due to all that pricking). We were able to get 4 meals out of this one duck. Guess how many bird I ended up buying....yes 5 is sitting in my freezer. I would hate the shop to run out of stock so I ended up hoarding. ha ha
Because this bird was huge I decided to try a different take on the roasting so as not to end up with burnt skin and uncooked meat. This duck is cooked for a longer period starting with a low temperature. Even though I only managed to marinade it for a short time frame of 4 hours, the meat had plenty of flavour. As usual we end up fighting over the skin. lol
A mouthwatering duck that is moist and succulent yet is not as time consuming and tedious to cook and prepare.
Our favourite all time food has to be duck. Recently our Indian shop decided to stock huge ducks (2.8kg) and at a reasonable price too. Choice! Usually ducks at 2kg or less come out a bit disappointing especially when we spent so much time and effort cooking to end up with just a thin sliver of meat.
At first I was worried that this enormous duck would end up being fatty. But not at all. It had this thick layer of meat and very little fat in the skin (could be due to all that pricking). We were able to get 4 meals out of this one duck. Guess how many bird I ended up buying....yes 5 is sitting in my freezer. I would hate the shop to run out of stock so I ended up hoarding. ha ha
Because this bird was huge I decided to try a different take on the roasting so as not to end up with burnt skin and uncooked meat. This duck is cooked for a longer period starting with a low temperature. Even though I only managed to marinade it for a short time frame of 4 hours, the meat had plenty of flavour. As usual we end up fighting over the skin. lol
A mouthwatering duck that is moist and succulent yet is not as time consuming and tedious to cook and prepare.
Ingredients
2.8 kg whole duck
2 ½ Tbsp five spice powder
1 Tbsp salt
2 Tbsp sugar
