My family love a traditional Sunday roast and so do I, but sometimes it’s nice to have a change. I love making Roast Duck is one of our favourites.
I don’t like roast duck that’s been well done, so I always cook it fast in a short time.
I am great believer that not all ducks taste the same – I always buy mine from a local butcher as I have proved that it can really taste a great deal better than a lot of the supermarket offerings. I’m pretty sure this is down to the way they’re fed and their environment – it’s widely believed that happy birds taste better!
It’s a shame we don’t really eat that much duck here in the UK – it’s not too expensive, I’ve generally found them to be fairly inexpensive….. that is until we get near Christmas – they seem to shoot up then, for obvious reasons.
It’s a shame that we don’t seem to see roast duck appearing so much on restaurant menus – I wonder why that is?, Maybe it’s partly due to the belief that a leg should be served very well done and the breast quite rare, so perhaps chefs find it easier to take it off the menu all together, if that’s the case, then well done chefs!
Lets see how this bird is prepared and cooked: