Sunday, December 17, 2006

Roast duck with stuffing - the result!

This was the end result of yesterdays struggle. After nearly five hours on a very low heat the meat was extremely succulent and tender. I increased the heat the last 30 minutes to 200C / 400F. This made the skin crisp and enhanced the flavour of the spices in the marinade.

The last 40 minutes I placed the brussels sprouts in the oven with the duck and they roasted in the fat and the seasoning in the bottom of the roasting tray. The gravy was made from some of the duck fat mixed with flour, then adding some chicken stock, double cream and some cherries to sweeten the sauce.

To this I also served boiled potatoes and sauerkraut, Norwegian style, made from red cabbage.

We had some gode bottles of red wine served to the duck:
- Barao de Vilar, Douro 2005, a wonderful wine. Spicey with red berries
- Dolcetto d'Alba, 2005, smoother than the former but much the same character

And the film was great, too!!

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