Is there anything better to eat than a deeply burnished, crisply roasted duck? Our version tonight was courtesy of Alastair Hendy, and used Seville oranges to create an intensely-flavoured rich gravy. The rendered duck fat also produced probably the best roast spuds in the world. Bliss. We drank a bottle of Riesling that luxuriates in the marvellous name of Domdechant Werner' sches Weingut Rheingau Hochheimer Domdechaney Riesling Spatlese Pradikatswein Erzeugerabfullung 2004. Whatever, it was like angels dancing on my tongue.......
Sunday, 14 February 2010
Roast Duck with Orange Gravy [#219]
Is there anything better to eat than a deeply burnished, crisply roasted duck? Our version tonight was courtesy of Alastair Hendy, and used Seville oranges to create an intensely-flavoured rich gravy. The rendered duck fat also produced probably the best roast spuds in the world. Bliss. We drank a bottle of Riesling that luxuriates in the marvellous name of Domdechant Werner' sches Weingut Rheingau Hochheimer Domdechaney Riesling Spatlese Pradikatswein Erzeugerabfullung 2004. Whatever, it was like angels dancing on my tongue.......
Mmmmmmmmmmmmmmmmmmmmmmmmmmm
ReplyDeleteIt was, indeed, 'Mmmmmmmmmmmmmmm' Joy - and loads left for a big noodly stir-fry tomorrow. I can't understand why people like their duck pink - for me, it HAS to be a slow roast approach which leaves the whole thing coverd in crisp skin and succulent meat that shreds easily. I have to have it in a Chinese restaurant.
ReplyDeleteI've never attempted to cook a duck before. Looks awesome!
ReplyDeleteSlow roast is definiely the way to go for me - for most meat, in fact. I really don't go for the pink approach at all. Which puts me beyond the pale, I know! :0)
ReplyDeleteLove duck! Its my new fave food!!!
ReplyDelete