TO TRY
2 Tbsps oil
1 popcorn kernel
1 whole duck
Salt and pepper
1 onion, quartered
a few sprigs of thyme
1 bay leaf
a generous 1/2 cup of white wine
Pre-heat the oven to 350F. Work out the cooking time, which is 1hr for every kg of duck.
In an oven-ready cooking pot with a lid, heat the oil until searing hot (use a popcorn kernel in the oil, when it pops the oil is ready).
While the oil is heating up, sprinkle the duck generously with salt and pepper.
Sear the duck on all sides in the hot oil.
Add the onion and all to sear on both cut sides.
Add the thyme, bay leaf and the wine. Immediately cover and pop in the oven.
Cook in the oven for the amount of time you figured out in set 1 or until the internal temperature is 165F in the thickest part of the thigh.
Once the duck is done, remove it from the pot and keep covered, probably under foil unless you have a better way of doing it.
Allow the broth in the pot to cool enough to separate the fat from the sauce. Scoop off the fat (and save for later applications) and save the sauce.
Cut up the duck and serve hot with the sauce re-heated.
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