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.
Looks good.
ReplyDeleteMerry day after.
Thanks AC, your blog seems like yours as well
DeleteNicely done! Looks great.
ReplyDeleteSlainte'
sláinte agatsa! Hope all are well there.
DeleteThat looks delicious! Happy countdown to 2021 and a better year!
ReplyDeleteHope so too, Bruce.
DeleteYou and Judy take care.
Are you talking to me yet ? Xx
ReplyDeleteDidn't know we weren't, John. xxx
DeleteWhen 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.)
ReplyDelete