Roast duckling
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieMy family enjoys duck meat more than chicken meat. Unlike chicken, ducks contain no white meat. Even the breast is juicy brown meat. Unlike chicken too which, under normal circumstances is reasonably prices, duck meat is more expensive and harder to find. Ducks are not commonly sold in wet markets. Very few supermarkets have ducks in their cold meat section. So, we enjoy our roast duckling only a few times a year. Usually, that means new year’s eve and birthdays in the family.
Ducks and ducklings can be bought freshly slaughtered and dressed, or frozen. Arranque market in Manila is one of the few wet markets that sell them. Bigger supermarkets sell frozen ducks and ducklings occasionally.
Below is the cooked 2-kilo duckling, browned until the skin is crisp. To make sure that the duckling retained its shape, I stuffed it with rice. That was also meant to take care of my kids’ requirement that roast duckling must be accompanied by rice. And not just plain rice, mind you, but a chinese fried rice mixture stuffed into the bird’s cavity and allowed to absorb its wonderful juices.
The oriental way of serving roast duckling is to slice off the crisp skin, place a piece or two at the center of a steamed dumpling wrapper, add a few strips of leeks and some hoisin sauce (below, left), roll up the dumpling and eat it as an appetizer (below, right). The meat is chopped and used of making a stir-fried dish. The bones are used to flavor a soup. In Chinese restaurants, this is called peking duck served three ways.
Well, we don’t eat our duck that way. We slice off the skin and meat and eat them with the dumplings. The kids eat them with the rice stuffing as well
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[...] tendency to break during the procedure. The round wrappers, really meant for serving the skin of roast Peking duck, are thicker and serve the purpose better. They puff up during the frying too so that the cooked [...]
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[...] duckling for our New Year’s Eve dinner. We had a 2-kilo bird which I served the usual way (last year’s recipe here). By the time dinner was over, the leftovers–mostly small pieces of meat–were not [...]
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Oh wow, I wish I could cook this one!
It’s easy enough.
Hi Connie! Where can I buy duck kaya at this time of year? He!he!he! My kids loved peking duck, they like the Peking Garden’s peking duck…I just don’t know kung bukas na sila kasi affected sila sa explosion sa glorietta…they don’t have water daw….1 time I ordered from another restaurant and they make reklamo na they don’t like their peking duck so I want to try sana this one talaga…pwede ba alternative dito ang chicken? He!he!he!
S&R and Unimart sell frozen ducklings all year round.