We actually cooked this a while back, but I never got around to publishing it. The duck was great, and If you've not had french fries in duck fat, you need to. Prep was really straight forward, just wash the duck and rub with chinese barbeque spices, allow to sit overnight, and roast. I went with the quicker roasting method of 425 degrees for 45 minutes breast up, then rotate to breast down for another 45 minutes. You'll need to prick the skin with a sharp knife to allow the duck fat to drain off as the duck roasts. Failure to do so will result in a greasy bird, and there's a lot you can do with the duck fat.
Another attempt at fusion cooking, "boracho" mung beans. I love a good bowl of boracho beans. Instead of pintos, though, I thought mung beans would be a better match to the chinese flavors of the roasted duck.
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| I was surprised how much water these little guys soak up. |
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| Some of the duck fat made these potatoes amazing |
I lightly salted the gizzard, liver, and heart of the duck, and they went great with the ribeyes we had while the duck marinated. DO NOT OVERCOOK! cooked just done, they're amazing. Cooked too far, the gizzard is un-chewable, the liver is powdery, and the heart is stringy.
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| Waste not, and you get some tasty treats! |
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The remainder of the duck fat was used to re-fry the leftover mung beans. Some of the best I've ever had. Made AWESOME bean and cheese tacos, and I thought the refried beans tasted better with the duck than the boracho beans did.
