Roast Duck – Part One – “Duck With Dirty Noodles”

Last week I came across a special at my grocery store – $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Bon Appétit ! Life is Good !
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Roast Duck

Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: before……. (med size duck, generously salted)

: after…… (reserve the juices and the fat from the roasting pan)

: remove the legs from the carcasse, reserve together with the carcasse

: remove the breasts from the carcasse, remove the wings

: boneless breasts and the wings; carcasse and legs

: slice the breast in thick slices, cover to keep warm

: reserve the carcass and legs for : Roast Duck, Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: prepare the ingredients for the sauce, 1 tblsp plum sauce, 1/2 cup water, 1/2 cup soy sauce, 1 tblsp peanut butter, 1 tblsp chili paste, 1 tsp grated ginger, 1 tsp garlic paste, 1 tsp toasted sesame oil, whisk until smooth

: chop the liver, heart and gizzards from the duck

: stir fry the offal in 2 tblsp very hot duck fat for 1 minute, add julienne of 1 med size onion, saute until the onions are translucent

: add the sauce, simmer for one minute

: add 1/2 lb cooked nodles of your choice, add 4 oz green peas, 1/2 eq bell pepper julienne and 4 stalks of finely sliced scallion, mix well, check/adjust seasoning