Thursday, 12 January 2012

Roasted Herb Duck

My husband never failed to impress me with his experimental dishes.  Of course, it's not always perfect all the time.  Minor and major glitches happen some days, but that can still leave me rapt in awe.   He did it again on the very last day of the year 2011. He cooked a roasted herb duck for our lunch.  It was juicylicious.    The meat of the duck is tender and really moist and juicy but not oily.  The flavor of the herbs combined with the duck's strong "ducky" flavor, it's termed "nadangro" in Ilocano, blended so well bringing out a richer taste of the duck meat.

Roasted ducks are common in Chinese cooking but Frederick opted to roast the duck the way he roasts turkeys and chicken.   The only difference is that, he steamed the duck meat under pressure first before roasting it.  If he roasted it, it will take longer to roast the duck because duck meat is tougher as compared to other white meats.  Why steam? Why not just boil it?  Because Frederick wanted to preserve the duck’s flavor and at the same time, he wanted to get rid of those excess duck fat.  FYI :  duck meat is high in fat.  Check the calorie and fat content of this duck recipe below.

Here is Frederick's   ROASTED HERB DUCK  recipe:


Duck - 1/2 of a whole (skin and bone on)
Pineapple slices - 2 to 3 pieces
Extra virgin olive oil - 1 tbsp


Pineapple - 1 cup
Sea salt - to taste
Parseley - 1/8 tsp
Basil - 1/8 tsp
Sage - 1/8 tsp
Thyme - 1/8 tsp
Rosemary - 1/8 tsp
Marjoram - 1/8 tsp
Oregano - 1/8 tsp
Liquid Meat Tenderizer (optional

Cooking Procedure:

1.  In a medium bowl, mix the ingredients for the marinade.  Taste it to determine the amount of salt you need to add.
2.   Prick the meat of the duck all over then pour the marinade on it.  Rub the marinade on the surface of the duck meat including the meat under the skin, massaging each piece of  the duck meat to allow the marinade to coat the meat well and penetrate deeper into the meat.   Transfer the duck and marinade in a resealable plastic bag and marinate  overnight.
3.  Drain the duck and set aside the marinade sauce.

4. Pour 2 cups (more or less) of water in a pressure cooker.   Steam the duck under pressure for 15 minutes, start timing from the moment the pressure cooker whistles.   Please check our post on how to steam food using a pressure cooker (click here)
5.  Transfer the steamed duck on a baking pan or dish.  Drizzle the meat with a small amount of the remaining marinade sauce and the olive oil.

6.  Bake duck along with the slices of pineapple at 180O C until the duck turns golden brown.  DO NOT BURN IT.

Serve with steamed vegetables or a nice vegetable soup.

Makes 4 servings.    Here’s the estimated Nutritional values per  serving based on the ingredients used

Calories :  367.91 kcal
Total Fat:   31.85  g.
Cholesterol :  84.03 mg.
Saturated fat :  10.16 g.
Protein :  18.98 g
Trans fat  :  0 g.
Sodium :  640.15 g.
Dietary fiber :  0 g.
Carbohydrate :  0 g.
Sugar  : 0 g.

 © Fresha-licious (12January2012)

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