Archive for the ‘Duck’ tag
So here we are at the final installment of the Roast Duck. Part One is here, Part Two is here. Remember that roast duck carcass that you froze after you made duck breast and duck confit? Time to make duck and udon soup!
Last week we roasted a whole duck, and I promised three meals from that one duck (if you haven’t read it yet, start here). This is the second installment, in which we discuss making duck confit from our roasted duck legs.
Today we’re going to roast a whole Long Island duck. This duck is going to give us a number of wonderful meals: roast duck breast (we get two), duck legs confit (again, two), and a duck soup (many portions). We will also wind up with about 2 cups of rendered duck fat, which in cooking terms is basically liquid gold. It will be used in the confit, and then will be saved to add to many meals to come: roasted potatoes, sauteed vegetables, rice dishes, noodles…the list goes on. The crispy duck wings should be eaten by the chef as a reward for 5 hours of hard work. Today we will be taking a $25 bird and converting it into a week’s worth of meals. The first is Roast Duck with Malaysian Fried Rice (my attempt to mimic Fatty Crab’s fried rice…with relatively decent results, for shooting from the hip).