roasted duck

Have you ever try to roast duck yourself, yes! The whole one!

The ducks are like the geese, fatty and not much meat compare to the size of itself. And maybe that’s how it tastes yummy and smells very nice too. After done roast it I save the fatty for the cooking later and make the bone and the wings and the neck and heart and the kidney and the livers into the soup base for the either porridge cooking.

But this time I try to cook the bone soup with fat noodle (udon noodle, this what my kid call it, so funny and yummy too.) and it goes very nicely with sliced onions and king oyster mushroom, luscious.

Now let’s back to the roasting part, first rub salt onto the duck evenly (of course, you have to wash it thoroughly beforehand), prick skin all over with a sharp fork, only the skin not too deep into the meat though, breast side up, roast the duck at the temperature at 375°F, for around a little more than an hour or until skin is brown and crisp, dependence on how do you like it.

Remember to use a not shallow roasting pan and put just a quarter cup of water in it, you will expect a lot of gravy and fat when it's done. Feel free to use them afterward; it's the healthiest of animal fats.