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You can use olive oil to roast these potatoes but they would just be more evil if you use duck fat. Sometimes, potatoes call out to be more evil.
Ingredients:
1 bag of small white potatoes, rinsed thoroughly, halved
duck fat
1 bunch of flat-leaf parsley, roughly chopped
salt, pepper1. Put potatoes on roasting pan. Drizzle with duck fat. Sprinkle with salt and pepper and parsley. Bake for about 30 minutes.
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Even better if you use duck fat
Nigella Lawson suggested to serve this salad with roasted duck. I didn’t want to disappoint her so I followed her advice.
Ingredients:
Belgian endives, separated into leaves
a bunch of watercress, thoroughly washed, patted dry with a paper towel
1/2 cup hazelnuts, shelled and crushed into smaller pieces
1 tsp grain mustard
2 tsps lime juice
2 tsps lime juice
1 tsp honey
1/2 tsp sesame oil
1 tbsp vegetable oil
salt1. Toast hazelnuts in a dry skillet. Transfer to a bowl and let them cool.
2. In a bowl, whisk mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
3. Toss endives and watercress in a salad bowl, sprinkle with hazelnuts and drizzle with citrus and mustard dressing.
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Roasted duck with blueberry sauce
I love roasting ducks just so I can save the duck fat afterwards. The collected duck fat is great for roasting Brussels sprouts or potatoes and using it as dressing on some bitter greens like endives and watercress. Just transfer it to a ramekin, cover with plastic wrap and store in the freezer until ready to use.
Ingredients:
1 whole fresh duck, excess fat trimmed, giblets removedFor blueberry sauce:
2 cups blueberries
1 Granny Smith apple, peeled, quarted, cored, finely chopped
1/2 of a white onion, finely chopped
1/2 cup brown sugar
1/4 cup white sugar
2 pcs whole star anise
grated zest of 1 lime
grated zest of 1 orange
1/2 cup white wine vinegar1. Heat oven at 325º. Place duck on a rack of a roasting pan to drain fat. Bake uncovered for 3 hours, periodically draining off collected fat in pan. Raise heat to 400º and roast an additional 30 minutes for crispy skin.
2. Make the blueberry sauce while roasting the duck. In a small saucepan, put all the ingredients together and simmer over low heat. It should be thick but leave some of the fruit chunks for more texture. Adjust the taste by adding sugar and white wine vinegar alternately.
3. To serve, remove ducks from the oven and cut away meat from the rib cage on a carving board, discarding bones.
Related post/s:
Where to get a fresh, whole duck
Serve this duck with some bitter greens
Save that duck fat!
A staple of Chinese takeouts, sesame noodles is an easy, protein-rich dish that can be both spicy and sweet. The key is using Skippy’s smooth peanut butter so as not to complicate the recipe and not use any more sugar since peanut butter off the supermarket shelves is already too sweet. I used soba noodles here because I already have them, but use Chinese egg noodles for more authenticity.
Ingredients:
soba noodles
a handful of string beans, julienned
1 red bell pepper, julienned
1/2 cup Skippy’s smooth peanut butter
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsps sesame oil
salt1. Cook soba noodles in boiling water for about 5 minutes. When done, drain and fluff with a fork to keep the noodles from sticking together. Toss noodles with the vegetables.
2. In a blender, purée the rest of the ingredients. Stir in some warm water to liquify the dressing. Pour dressing over noodles and vegetables. Toss to coat.
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Where to buy egg or soba noodles
This recipe calls for clarified butter. In a small pan, melt a few sticks of butter over low heat. Brown the butter until there is no more sizzle, but remove from heat to avoid burning it. Using a cheesecloth, strain to remove the burnt sediments. Transfer to a ramekin and put inside the fridge to solidify. You can use regular butter if you think that’s too much work. Make sure it’s good quality butter, though, like Lurpak.
Ingredients:
Brussels sprouts, halved
3 tbsps butter
salt, pepper1. In a Dutch oven, brown butter over medium heat. Sprinkle with salt and pepper. Add sprouts when butter is hot and cook until browned on both sides.
Related post/s:
Brussels sprouts without butter