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Old 07-20-2015, 11:45 AM   #1
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Mon. 7-20-15 Dinner..

It's D day here. The roast duck we had several weeks ago was so good we're ready to do another. We had to special order it from our local supermarket. It's a four hour cook and we may be nuts for doing a duck in this heat but the AC has to be on anyway, so why not?
I was turned on to this recipe by FrankZ, and not only is it fun to do, the results are out of this world good. If we can do it, anybody can. We're open to side dish ideas please.

The Best Way to Roast a Duck (Hello, Crispy Skin!) | The Hungry Mouse
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Old 07-20-2015, 12:14 PM   #2
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Sounds good. After 4.25 hours of roasting the temp is only 165F? That seems like a long time.
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Old 07-20-2015, 12:21 PM   #3
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We're entertaining our grandson for a couple of days so I'm defrosting a pork tenderloin because it's grandson friendly food. Not sure what I'll do for sides other than a salad.
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Old 07-20-2015, 12:44 PM   #4
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Sounds good. After 4.25 hours of roasting the temp is only 165F? That seems like a long time.
I didn't know enough to question the recipe the last time Andy so for once I followed a recipe to the letter and glad I did. It was just perfect in every way so I expect the same today.
By the way, when it was completed I didn't carve it. Instead, I used my kitchen shears and cut the back bone out, then into quarters for serving.

Here's a picture from the first duck..
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Old 07-20-2015, 02:37 PM   #5
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We WAY over did it with street food this weekend. Going to fix a caprese type plus salad for tonight.
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Old 07-20-2015, 03:40 PM   #6
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The headache is gone (yay!) but the heat and humidity are still here (boo!), so I'll make yesterday's planned subs. Maybe a salad to go with it, but more likely a choice of cut-up watermelon and/or cantaloupe+blueberries to go alongside. Summer fruits are so fleeting that I love to serve/eat them every chance I get.
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Old 07-20-2015, 03:53 PM   #7
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That looks gorgeous, Kay! I read through the recipe, makes sense that it would be so nicely browned and crispy with the multiple poking and flipping it over. I must try that - I know I'll have to special order as well.

You asked for side ideas, I think I would make a rice pilaf and maybe steam some broccoli. The last time I made rice pilaf I used Andy's recipe, except I subbed orzo for the angel hair pasta because that's what I had on hand. It's very good.

Rice Pilaf
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Old 07-20-2015, 04:39 PM   #8
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Since the oven is on anyway at a temp for roasting veggies, I would take some carrots and baby beets and roast them. I would make a gremolata out of the carrot tops using a toasted nut and wilt the beet greens for a wilted beet green salad with some grated baby beet on top dressed with a simple fresh lemon juice EVOO s&p, lemon zest or you could add a bit of the duck fat and emulsify in a blender. Sprinkle some of the toasted nuts used for the gremolata on top and a bit of lemon zest. If sweetness is needed, a drizzle of honey or maple syrup on the greens. Just doing some virtual cooking here.
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Old 07-20-2015, 04:41 PM   #9
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Originally Posted by Cheryl J View Post
...You asked for side ideas, I think I would make a rice pilaf and maybe steam some broccoli. The last time I made rice pilaf I used Andy's recipe, except I subbed orzo for the angel hair pasta because that's what I had on hand. It's very good.

Rice Pilaf

When I make pilaf as a side for duck, I use beef broth. It's a bolder flavor to match the flavor of the duck.
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Old 07-20-2015, 05:34 PM   #10
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Good idea, Andy.

**********

This evening's dinner will be the other chicken thigh(s) from yesterday, and a salad. I'm completely out of fruit and missing it badly, tomorrow will definitely be a shopping day.
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