I don’t have much confidence to prepare duck except for boiling it for a long time as salted vegetable soup because of the tough meat and strong gamey smell. But the other day I bought one because I wanted to try Delicousasianfoods Itek Sioh recipe. However, when I took out the duck, I found the little duckie so fleshy and nice. I gave it a little massage and can feel the solid meats and wonder if it will make a good roasted duck.
So, I took out my Jamie Oliver cookbook and had a quick flip to see how Jamie prepares his duck. Jamie has made duck’s preparations so simple. That gives me the idea to make a roasted duck.
I slather five spice powder, honey, chinese cooking wine, mustard, oyster sauce, bean sauce, soya sauce and leave the duck to marinate for several hours. Then, I cover it with aluminium foil and bake for 1+ hours at 200 deg. celcius. My duck is rather small so it doesn’t take long to cook.
After that, I pour out the juices and gravies plus lots of oil and put the duck back into the oven to bake for another 40 minutes. I cranked up the temperature to 240 deg celcius at the last 10 minutes. Heh, I just love the way Jamie says, ‘crank up the oven’. Like the oven has buttons and levers.
What I got is this delicious, tender, flavourful homemade roasted duck. It is not the best Hongkong Roasted duck but it certainly is a nice, refreshing way of preparing duck. In fact, I think it will make an impressive dish for dinners with friends because you can carve the duck like a turkey.
So, give duck a try. It takes longer to cook but the gamey meat is a good change. My duck costs RM13 which I brought from Jusco frozen department.
When preparing duck, remember to cut away the little sack above the duck’s butt. It is very smelly and is like the eau de parfum of the duck. Hahaha. Don’t ever bite into one because some roasted duck has it. I tell you, that yellowish, oily eau de parfum will stick to your taste buds for a long time. Ewsss..it stinks!