Tuesday, January 4, 2011

Roasted Ducky-san

I roasted a duck again. I dry-cured the duck (I like calling my duck "Ducky-san") with the mixture of salt, Chinese 5 spice, grated orange zest (home-grown), black pepper, juniper berries, etc., for 3 days in the fridge.

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After about 1.5 hours at 325F plus 20 minutes at 450F, my ducky-san was nicely roasted with the irresistible aroma. It was covered and rested for 20 minutes, then sliced. The breast was so juicy and bouncy.

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With the roasted kabu (Japanese turnip), donabe brown rice, and two kinds of sauce (au jus, and cranberry jelly), it was a nice winter meal.