What else to do at 3am?
Roast a Duck
Yesterday afternoon the wife and I went out for pizza. A few days ago pizza was requested, and I obliged by making one homemade. Crust, sauce, and all – it was a disaster. So to make amends – it was out for Pizza last night.
Pizza express makes a darn good pizza. Best in Harrogate I’d say, but this entry is not about pizza – homemade or restaurant – it is about a roasted duck. What is the connection between pizza and duck? After Marisa and I returned home from eating pizza, I passed out at eight-thirty P.M. Way too early. That meant I was wide awake at 3 A.M., and instead of just lying there I slumbered to my home office and caught up on emails and created a video of a duck I roasted a few weeks ago.
The recipe was from the Joy of Cooking. It called for the duck to be boiled in a mixture of soy sauce, water, and sugar for a minute, dried with paper towels; refrigerated over night – uncovered, and then roasted. That is pretty much what I did except for one thing, I glazed the duck at the start of the roasting. Brushing any sauce or glazing on any roasting animal should be done toward the end of the cooking process. Knew better I did, but I did not listen to that little voice.
Not glazing would have resulted in a more crispy-skinned duck. Also, it would have saved me scraping off burnt glazing half way through roasting. That was the downside; the upside was tasty duck with somewhat crispy skin. The glazing was store bought teriyaki glaze with lots of sugar.
Here is the video, enjoy.
Not the best of vids – but what do you want at O’dark-Thirty.
