Saturday, December 16, 2006

Dawn - to prepare the duck

I bought a "canette", a small duck produced in France, weighing close to 2 kg / 4 lbs. These birds are perfect for two to three people. As we have only a small domestic production of ducks in Norway, most of the them are usually imported frozen. Allow to thaw for two to three days in the fridge. Remember to wrap it thoroughly as some of the juices may leak out and may be a source of food contamination.

When preparing raw poultry, wash knives and cuttingboard thoroughly before preparing other food stuffs!

Take a fork or a knife and and make small holes or incisions in the skin.

I always use a marinade when I prepare poultry. You can use any spice mix containing salt and pepper, as long as you add some sweetness to it. I use 2-3 tbsp Montreal Steak Seasoning. Then add 2 tbsp of olive oil and 3 tbsp of sweet thai chili dipping sauce. Stir into a paste and allow to infuse for 1/2 hour. Then brush this paste thouroughly on the skin of the duck. Cover the duck and allow to rest in the refridgerator for another two to three hours.

Then you can go out and have a good lunch, as I intend to do now.

See ya!

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