Thursday, October 14, 2010

Tried and True

(Image courtesy of Canadian House and Home)
[Our duck pictures have disappeared so we present you 
with the kitchen we wish we could have cooked it in]
Every once in awhile we need to put the kitchen experiments on hold and dip into our trusty repertoire of no- fail recipes. Those dishes that you know- no matter what- are going to execute flawlessly and produce a restaurant worthy meal. For us, that dish is Roast Duck with Duck Fat Potatoes. 

Succulent, crispy, unctuous duck. Whether you're trying to impress the in-laws or show your girlfriends who rules the kitchen, this is the golden ticket. It's also an excuse for us to make a trip to our local Asian market (H-Mart deserves its own post) which is always a blast. 

Now we must warn you, albeit it easy, this dish is pretty time consuming. We recommend making it on a weekend or one of those ''sick'' days (your boss will totally understand). Recipe after the jump.

3-4 Lb Duck
4 Cups quartered small waxy potatoes
Whole garlic cloves to taste (We used about 6)
2 Sprigs rosemary

Preheat oven to 250. Pat duck to dry, season both sides liberally with salt and pepper. Once oven is preheated, place duck in a roasting pan fitted with a v-rack, breast side down. Bake for 3 hours. After 3 hours, remove duck and preheat oven to 350. Have a friend carefully lift the v-rack so that you may put the potatoes under the duck. Add salt, pepper, whole garlic cloves, rosemary, and drizzle of olive oil. Stir to coat. Return to oven and bake 1 hour. Remove duck and set on a platter to rest. Allow potatoes to cook an additional 20 minutes. Serve duck over roasted potatoes.

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