Alas, the holidays are over and our food binge has at least slowed down. I spent Christmas with Princess (girls, do I really have to call you by these names?) and I guess that would make him Prince. All we did was eat, drink, cook, read food porn and watched a whole lot of TV.
So we decided to do a two meat Christmas dinner with duck and Princess’ specialty, tenderloin. I found a lovely duck with clementine recipe which promised crispy skin and not a lot of fat. The trick is to braise the duck first to render out the fat and then dry the duck in the fridge for a while, much like how my peeps make Peking duck.
The only duck I could find the day before Christmas was at the local Chinese market which was really the WHOLE duck, head and all. No big deal but turn your head away if you are squeamish.For those of you interested in making the duck, do read the comments in the recipe on Epicurious and start checking the duck after the first hour during the braising process. I braised it for 2 hours and it was definitely too much, the skin had a few holes and the wings were falling apart. The legs were also spread at an rather obscene angle.
The duck went into the fridge to dry out after the braise and we proceeded onto the rest of our meal.
Tenderloin before and after
We also made a shaved fennel and citrus salad
Potato DauphinoiseMeanwhile we also made a stock with the leftover duck part (ahem, head and feet) and made the clementine glaze for it. I brushed on a little of the glaze right before roast the duck to give it a slightly deeper color and voila! The duck ended up tasting amazing, not much fat and crispy skinned. Although next time I think can streamline the process a lot.
We also made some sauteed broccolini done my usual way (another post). Now that was a Christmas dinner!
And let’s not forget, the eggnog tart and home made cranberry ice cream.