My roasted duck came out beautifully again this year.
The duck was seasoned with the mixture of salt, black pepper, juniper berries, orange rind, Chinese five spice, etc., and rested in the fridge for 2 days.
Duck with Yuzu Butter Brussels Sprouts (cooked with my donabe), and Roasted Beets and Beets Greens.
Godme, Champagne, Brut Integral, Premier Cru
2000 Mas de Daumas Gassac
After the dinner, with the duck carcasses, I made the duck stock. I simmered them with ginger, garlic, scallion (green parts only), black peppercorn, sake and water for 12 hours. The aroma was so nice. I also saved the duck fat from roasting.
