Friday, December 25, 2020

Christmas 2020 duck, before and after

 The duck was brined overnight, seasoned with Chinese 5 spice and coarse salt, loosely 'stuffed' with half a n apple, on 375f for almost 2 hours. It was....delicious. 




There was at least half a cup of clear duck fat harvested after roasting......it will be the basis for some delicious hash browns or fried potatoes. 

Cheers all, hope your holiday was good. 




9 comments:

  1. That looks delicious! Happy countdown to 2021 and a better year!

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  2. When I made duck for Thanksgiving, I put cut-up potatoes, carrots and onions under the rack so that they roasted in duck fat. They were amazing and I will do that from here on out. (Also saved some fat for cooking eggs.)

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