Curried duck was on the menu last night....The skin was crispy all over , flaky and crumbled when the carving knife broke the surface..
The simple trick to crispy skin is to make sure your duck ( or any bird / fowl ) has been completely defrosted ( if using from the freezer ) and has sat in the fridge for 12 hours before preparation(..use a cotton tea towel to cover., )
No need to use a whole bird / fowl , buy the joints you like , buy them on special , and freeze them for when the recipe suits......( at my butchers you can always get pig ears , pig head , brains sweetbreads and tripe at very reasonable prices..!!!! )
Set your oven at 180c at least 15minutes before use... ( this should be a given practice ..no matter how old or whiz bang new your cooking appliance is.!)
Spray canola cooking spray over your baking tray and wire rack
Now to prepare your bird or single joints..
(Using a range of prepared herb and spices that I now sell on line and through my cooking classes)
Rub caramelised balsamic all over the joint and sprinkle with a mix of rock salt and dried truffle.
Place on wire rack in baking tray , I let the duck roast for 90minutes .
Curry Mix
I. small fresh pineapple, peeled, cored and cut into cubes.
thinly slice a bunch of fresh coriander.... leaves, stems and root..
slice a green capsicum, and cube one medium sized egg plant
1. small tin of water chestnuts drained.
1. whole head of medium sized garlic(..place on rack beside bird in the oven slice garlic head in half and top with dob of ghee)
1.small red bullet chilli.thinly sliced with seeds.
1. brown onion quartered
3. cubes of palm sugar crushed
2.tsp fish oil
1/2 bunch of spring onions sliced on the angle , green part only.
Place all the above in a pan with 2 tbs of ghee over a med heat..Wait till the onion starts to soften
Add one can of coconut milk stir in gently..to flavour mix in 1. tbs cardamom seeds , 1. tbs turmeric,1. tbs cumin ,and 1. dsp sumac.
Adjust flavourings to suit individual tastes......
I removed the duck at the 90 min mark and let rest and cool......the cooking times will be shorter if you use pre cut joint
Once cooled break into pieces , remove all the bones and shred the meat with your fingers..Squeeze the garlic pulp over the meat rub in gently.
then add to the curry mix ....let the flavours develop over a slow heat with the pot enclosed., while you cook the grain .
I served the duck curry with steamed buckwheat.
Serve into bowls topped with crispy skin wedges...
HINT..scoop cooled duck fat from the bottom of the baking dish and keep in a container till you need to roast some vegies ..guaranteed to get the " O M G they are the best roast vegetables I have ever tasted "comment.
The simple trick to crispy skin is to make sure your duck ( or any bird / fowl ) has been completely defrosted ( if using from the freezer ) and has sat in the fridge for 12 hours before preparation(..use a cotton tea towel to cover., )
No need to use a whole bird / fowl , buy the joints you like , buy them on special , and freeze them for when the recipe suits......( at my butchers you can always get pig ears , pig head , brains sweetbreads and tripe at very reasonable prices..!!!! )
Set your oven at 180c at least 15minutes before use... ( this should be a given practice ..no matter how old or whiz bang new your cooking appliance is.!)
Spray canola cooking spray over your baking tray and wire rack
Now to prepare your bird or single joints..
(Using a range of prepared herb and spices that I now sell on line and through my cooking classes)
Rub caramelised balsamic all over the joint and sprinkle with a mix of rock salt and dried truffle.
Place on wire rack in baking tray , I let the duck roast for 90minutes .
Curry Mix
I. small fresh pineapple, peeled, cored and cut into cubes.
thinly slice a bunch of fresh coriander.... leaves, stems and root..
slice a green capsicum, and cube one medium sized egg plant
1. small tin of water chestnuts drained.
1. whole head of medium sized garlic(..place on rack beside bird in the oven slice garlic head in half and top with dob of ghee)
1.small red bullet chilli.thinly sliced with seeds.
1. brown onion quartered
3. cubes of palm sugar crushed
2.tsp fish oil
1/2 bunch of spring onions sliced on the angle , green part only.
Place all the above in a pan with 2 tbs of ghee over a med heat..Wait till the onion starts to soften
Add one can of coconut milk stir in gently..to flavour mix in 1. tbs cardamom seeds , 1. tbs turmeric,1. tbs cumin ,and 1. dsp sumac.
Adjust flavourings to suit individual tastes......
I removed the duck at the 90 min mark and let rest and cool......the cooking times will be shorter if you use pre cut joint
Once cooled break into pieces , remove all the bones and shred the meat with your fingers..Squeeze the garlic pulp over the meat rub in gently.
then add to the curry mix ....let the flavours develop over a slow heat with the pot enclosed., while you cook the grain .
I served the duck curry with steamed buckwheat.
Serve into bowls topped with crispy skin wedges...
HINT..scoop cooled duck fat from the bottom of the baking dish and keep in a container till you need to roast some vegies ..guaranteed to get the " O M G they are the best roast vegetables I have ever tasted "comment.
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