I just had the most delicious roasted fillet of duck breast ever. I was experimenting with making really juicy duck. I cooked a single frozen rock solid duck breast skin side up in a pyrex bread pan with one cup of water on 300 deg for 2 hours with not a single lick of seasoning, basting every 30min. Then I took about 2/3rd of the juice, and used it to make rice with peas, a clove of garlic, 2 whole cloves, and two spoonfuls of lingonberry jam. Then I returned the duck to the oven but at 275 deg for an hour.
The result was nothing short of amazing. The duck was soooo juicy and tender, the skin was nice a brown and very crispy. Just a few shakes of salt and pepper, maybe a dolop of lingonberry jam. The rice was an awesome compliment, very ducky
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Shami was litterally trying to claw the oven open the entire time and would not stop smacking his lips and drooling. I came down after was done eating and found he had licked the plate spotlessly clean
Anyone else have any juicy duck secrets? I gotta quit eating this bird so much, it's gonna gimme a heart attack one of these days.
The result was nothing short of amazing. The duck was soooo juicy and tender, the skin was nice a brown and very crispy. Just a few shakes of salt and pepper, maybe a dolop of lingonberry jam. The rice was an awesome compliment, very ducky
Shami was litterally trying to claw the oven open the entire time and would not stop smacking his lips and drooling. I came down after was done eating and found he had licked the plate spotlessly clean
Anyone else have any juicy duck secrets? I gotta quit eating this bird so much, it's gonna gimme a heart attack one of these days.