Although my status as a carnivore has for the most part, been on a down trend, every so often I break away and indulge in some good old-fashioned meat-eating.
My favorite animal to eat is duck.
The deliciously tasty and most excellent duck.
The skin especially, is just down right decadent.
How can one commit to a life of complete vegetarianism after tasting duck skin?
Tell me this!
My spectacular trip to London this Summer involved my first ever Peking Duck experience, which I shall never forget, no matter how many more brain injuries I sustain in my life.
The started out with no plans of a duck feast in sight.
We did a little sight-seeing…
Hung out in the park and acted like annoyingly adorable teenagers…
Met up with QT and consumed some wine on a boat bar on the Thames River…
Before you know it we were on a tipsy mission, wandering the streets of London in search of the duck feast to end all duck feasts…
Soon enough we were seated in a fabulously elegant Chinese restaurant ordering a duck and a half, and even more wine…
Moi, patiently awaiting the duck feast!
So here is what you do to make your taste buds have the biggest most fantastical explosive party in your mouth ever…
You take a pancake, you spread some plum sauce on it, you add cucumber and spring onions…
You grab a nice tender chunk of duck meat and top it with a crispy crunchy lacquered duck skin crackling and you roll it up as quickly as possible; inhaling it like you are in a prison camp.
Because it disappears fast!
QT tries to hide the shame of shoveling duck into his mouth…
Oh! And they clean the rest of the duck and stir fry it with bean sprouts!
There is no shame! Only joy!
Wow. That was an awesome day.
So the other night, I attempted to make my first duck and roasties using the UK fan oven.
Check out those taters atop my new Acacia chopping block…
And the finished product!
MAGNIFICENT! CRISPY SKIN, TENDER DUCK!
Super easy to make!
Simply sear the duck legs for a few moments on a hot skillet til the skin gets nice and brown and transfer to the oven with raw sliced potatoes for 1.25 hours on 190 degrees Celcius
(for UK fan ovens).
You can season the potatoes however you wish, although I just opted for simple salt & pepper.
As the duck legs cook, the fat seeps out of the duck and cooks the potatoes to the most gorgeous crispy golden brown, while also enriching it with a truly sinful flavour.
Here is the US equivalent…375 F for 1.25 hours
(Remember, I’m all British now)
Okay y’all…more later! Back to veggies and soymilk for me!