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roast duck
From Caroline — Blog by Caroline Cummins
February 3, 2009
we have a duck (labeled “Peking duck,” although I always thought this was a dish, not a breed) defrosting in our fridge. I guess we’ll roast it, although other suggestions are welcome .... especially for dealing with all the fat that will probably run off the bird (how best to roast it so we can, you know, catch all that fat and save it for cooking potatoes?) ...
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1. by Caroline Cummins on Feb 6, 2009 at 10:36 AM PST
duck #1 got the royal treatment: five-spice rub overnight, elaborate steaming in a wok for an hour, air-drying for several hours, and then frying in a lotta oil. pretty darn tasty with scallions and plum sauce and sesame-oil pancakes, but i dunno as that i’d spend another day doing it all over again ....
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