Aromatic Duck Recipe
2 tsp peppercorns
1 tsp thyme, whole dried
2 bay leaf, crumbled
1 tbsp kosher salt
1 tbsp sugar, brown
1 tbsp brandy
1 garlic clove
5 red cabbage leaves
Cut off the wingtips from the duck and wrap them up with the giblets
for making stock. Pull out and discard any loose interior fat. Rinse
the duck inside and out and pat dry, inside and out. Mix together in
a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and
salt. Grind to a fine texture. Combine in a small dish with the brown
sugar and brandy. Place the duck in a heavy plastic bag that fits
snugly. Rub half the spice mixture inside the duck and the remaining
half over the outside. Place the garlic in the duck's cavity. Close
the bag tightly and refrigerate 24 hours, rubbing the surface and
squeezing in the spices occasionally. Remove the duck from the bag
and gently pat it dry. Set it on a cake rack over a plate and return
it, uncovered, to the refrigerator for another 24 hours or so,
turning it once. Pat the duck to dry it thoroughly (if not already
dry) and let it come to room temperature (at least two hours).
Preheat the oven to 300. Using a large needle and white cotton
thread, sew closed the neck and tail openings. Place the duck on its
side on a rack set in a roasting pan. Roast the duck for 45 minutes.
With the needle, prick the fatty parts on the upper side; do not
prick deeply enough to pierce the flesh. Grab the duck by the legs
and turn it over onto the other side. Increase the oven temperature
to 350 and roast 30 minutes. Price the fatty parts on the upturned
side and then turn the duck onto its breast. Increase the heat to 400
and roast about 30 minutes longer, or until the duck is deeply
browned and most of the fat has melted away. Remove from the oven and
let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver
or poultry shears, cut through flesh and bone of the duck carefully
to make about 12 to 14 serving pieces, keeping the skin neatly intact
on each piece. Spread the cabbage leaves over a platter, shallow
basket or wooden bowl and arrange the duck on them. If the duck is to
be served hot, arrange the cut pieces in a pan in a single layer, cut
side down, and roast in a preheated 350 oven 15 minutes.
--- Food & Wine magazine
to Meat Recipes
Food Tips of the Week
A few tips on healthy eating
If you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
Some low carbohydrate diet pointers:
* You can create really nice smoothies by using low carb yogurt.
Ok, well, you can't really describe it as cooking, but if you really want smoothies you can make them with reduced carbohydrate yogurt and fruit. Of course, you will need to ensure you only make use of fruit that is low in carbs and use the whole fruit as you need the fiber.
Foods containing allyl sulfides
( includes eschalot, chives and spring onions)
The onion and garlic family of foods is high in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Although there is very little real proof published, allyl sulphides are also thought by nutritionalists to reduce symptoms with blood circulation, sterilization and diabetes.
Foods containing allyl sulfides are also low in calories, so should be included in your weight loss regime.
Aromatic Duck Recipe Collection
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