Monday, January 12, 2015

Monday’s Bread Bowl: Black Tea Roast Duck

Crispy roasted poultry

Our roast duck recipe guarantees less-gamey flavor thanks to some extra cooking prep. Here’s the recipe:

What you will need:

1 large stock pot w/ lid
1 wooden spoon
1 metal baking pan
1 wire rack
Non-stick cooking spray
1 whole duckling, cleaned for roasting
1 whole yellow onion, halved
3 garlic toes
3 sprigs of rosemary
2 sprigs of thyme
¼ cup soy sauce
2 chili peppers
1 quart brewed tea (The kind commonly used for iced tea.)
2 cups water
Coarse salt to taste

Cooking and Directions:

Put duck, tea, herbs, peppers, water, soy sauce, onion, and garlic in stock pot.  Cover with lid.  Place pot on stove at high heat.  Bring pot to a rolling boil then reduce heat to medium.  Turn duck occasionally.  Allow duck to braise for 45 minutes then remove bird from pot.  Grease wire rack on metal baking pan.  Preheat oven at 325 degrees.  Place duck on wire rack in baking pan.  Position baking pan in preheated oven.  Let duck roast for 1 hour to 90 minutes (depending on mass).  Remove finished duck from oven and let bird rest for 20 minutes then serve.                     

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