In these days, when everybody is preparing turkey, I'd like to say share a duck recipe.
Well, the first thing I
have to say is, that I do not like the taste of duck meat.
I am sorry to admit,
but according to me there are many birds which are far tastier.
What I like very much is
Anthony Bourdain's Les Halles Cookbook with all the technics explained and
warnings and sense of humour. So, bearing in mind, a had a duck in my freezer
and Bourdain's book on my bookshelf, I decided to make a try.
This recipe requires a
lot of preparation, which makes it possible only on weekends.
The taste of the citrus
sauce is irresistible - this is the crown of the recipe - full of flavor, tangy
and rich, with the exact amount of sweetness the duck needs.
The skin of the duck gets
crispy and the meat - tender and succulent. But I still prefer other kind of meat and I am sure, this sauce will be a perfect match for pork chops for instance.
I rewrote the recipe
exactly as it is in the cookbook, but according to me (or to my stove) the time
for roasting shall be slightly longer, at least by half an hour.
I will be glad to have your opinion about duck and to have your favorite recipe for duck preparation.
