{"id":73,"date":"2016-09-12T10:27:53","date_gmt":"2016-09-12T10:27:53","guid":{"rendered":"http:\/\/doctor-dark.co.uk\/blog\/?p=73"},"modified":"2023-12-18T12:21:51","modified_gmt":"2023-12-18T12:21:51","slug":"a-duck-roast","status":"publish","type":"post","link":"https:\/\/doctor-dark.co.uk\/blog\/a-duck-roast\/","title":{"rendered":"A duck roast."},"content":{"rendered":"

\"duck01\"\u00a0We had a roast-in-the-bag duck crown in the freezer, but I wanted to feed the three of us, so I bought a couple of extra duck breasts. These Gressingham duck items seem to be in most UK supermarkets, and they are rather good. I also didn’t want to have all the faff of cutting the duck off the bones after it was \"duck02\"cooked, so I decided to remove all the bones before starting, and combine all the meat into a single roast. On the left, you can see what is inside the roasting bag. The legs, and the tail end have gone to other customers. I often use the leg joints for confit duck.<\/p>\n

\"duck03\"Anyway, I sharpened my boning knife, and set to… here I have cut away the wings, and started to separate the breast from the rib cage, taking care not to cut the skin.<\/p>\n

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\"duck04\"By this point, the rib cage, spine, and shoulder bones have gone into the stock pot, along with the wings, and are being boiled up for a lovely stock. The whole thing is a bit untidy, as this was the first attempt at this task, so I cut off the untidy edges, and rendered the fat from them, to add to my collection of duck fat. \"duck05\"When I have enough, I will be able to do confit duck legs again.<\/p>\n

I skinned the two separate breasts, rendering the fat from the skin, and put the breasts on the flat piece of meat. Out with the trusty supply of butchers’ string, and I eventually trussed the meat into a fairly tidy joint. \"duck06\"The picture shows the second try, because the first time I did it, the two separate duck breasts slid out as I tightened the knots. It probably wasn’t as funny as I thought…
\n\"duck07\"Here it is, in the handy aluminium tray that was supplied with the duck crown. I inserted a thermometer probe into the duck, as I didn’t want to ruin it by overcooking it. Anything over 50\u00baC would do that, according to the online sources I looked at. That’s 122\u00baF, if you are cooking in old money, as I believe some
\n\"duck09\"countries do. I roasted it at 180\u00baC until the thermometer started beeping, and took it out of the oven to rest while I cooked the vegetables. The heat in the outer parts of the duck were conducted to the centre, and I was quite worried as it achieved a core temperature of 55\u00baC during that time, with no additional heat.
\nBut, as you can see, the meat was still nicely pink and succulent. I would have liked the skin on the outside to be crispy, and will use a much hotter oven the next \"duck10\"time I try this. Overall, though, I was very pleased with this meal. The sauce was a chicken gravy from the store cupboard (Bisto, since you ask) flavoured with some hoi-sin sauce. New potatoes, sweetcorn, and soya beans were good, too.<\/p>\n

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\u00a0We had a roast-in-the-bag duck crown in the freezer, but I wanted to feed the three of us, so I bought a couple of extra duck breasts. These Gressingham duck items seem to be in most UK supermarkets, and they are rather good. I also didn’t want to have all the faff of cutting the … Continue reading “A duck roast.”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-73","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/posts\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=73"}],"version-history":[{"count":2,"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/posts\/73\/revisions"}],"predecessor-version":[{"id":86,"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/posts\/73\/revisions\/86"}],"wp:attachment":[{"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=73"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/doctor-dark.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}