Monday, January 31, 2011

Roast Duck!

So I roasted a duck last night, and it turned out really yummy.  It isn't as good as the one my mom makes, but I didn't have her recipe and went from memory.  This is when I discovered why I rarely share what I cook.  It is kind of hard to share a recipe when you don't use any and you don't know how much of everything you are putting in!  So how does an 'intuitive' cook share their deliciousness?

I can give you the ingredients:
duck, rinsed and dried

about 1/4 cup soy sauce (to be truly primal you would want tamari- wheat free)
1 bunch scallions (AKA green onions)
4 cloves garlic
about 1 inch of fresh ginger
1 tbsp honey
3 pods of star anise
rice vinegar
about 1/2 cup water

Pre-heat oven to 375
combine soy sauce, chopped garlic, honey and vinegar and then pour over and in duck
place duck in roasting pan with green onions (duck should be dressed, I used the flap of fat and skin to hold the legs in place)
place in oven, set timer for, well about 10 minutes or so.
turn oven down to 325, baste duck, add water
taste the sauce about 20 minutes later, decide it isn't "right", add more flavors: garlic powder, ginger from the spice rack because you are too lazy to chop more from the freezer, a little more honey- about 1 tbsp all mixed with about 1-2 more tbsp soy sauce.  Pour over duck, add another anise pod.
roast with lid on now for about 1.5 hours.  Then remove lid and roast for about 20 minutes.  Decide you want to roast a pork for later in the week, prepare the pork.  Let it sit for about 20 minutes, preheat the oven to 400.  DOn't take the duck out, the skin needs to crisp up a bit.

Take the duck out when the oven is pre-heated for the pork.  Realize that although the duck is finished, it might have been better long and low.  Decide to follow a bit more direction in the cooking portion.  We want the skin crispier next time ;)


Miranda said...

As an 'instinctive' cook I struggle to share recipes as well. My most common quantities are "just enough" "a slosh" "a good slosh" or "a shit load." Cooking times are usually "20 or so minutes, but check it at 10" "till it's done" or "whatever works in your oven"

That being said I understand your recipe perfectly! MIL would as well :)

Nutmeg1976 said...

Woot! Good to know at least one person gets it. I am not one to go back and 'perfect' a recipe. Cook it over and over until it's perfect, too tedious. I cook it over and over and enjoy it however it happens to be. I suppose I could write down the amounts as I went, but I know I will always forget until after I start and then it is too late.

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