Chicken, Duck & Turkey

Roast duck with tortilla wraps Roast duck with tortilla wraps

Reposting a recipe originally published on December 20, 2010. I know that some of you are already thinking about Christmas and New Year. And for those who celebrate Thanksgiving but prefer the more succulent duck to the bland turkey, here is an idea.

We’re hosting a family party between Christmas and New Year, we’re going potluck, and Speedy and I agreed that our contribution would be a whole roast turkey. We’ll serve it a la pritchon this time. Along with the turkey, we’ll have tortillas, cucumber, leeks and a variety of sauces. The turkey will be sliced and each guest can wrap his turkey slice with a tortilla halve and garnish it with cucumber and leeks and his chosen sauce.

To make sure that everything will turn out perfectly for the party, we had a little dry run last Saturday. I roasted a duck which is the right size for a family of four, and served it exactly the way I intend to serve the turkey at the party. Roast duck with tortilla wraps

That’s the duck I roasted. No brining necessary because duck meat is naturally flavorful.

No guessing game — I used a meat thermometer and inserted it at the thigh. As soon as the temperature registered 160C, I turned the oven off and took out the duck to rest.

Meanwhile, I made three sauces.

The first was a spicy peanut sauce. I mixed together peanut butter, hot water, hoisin sauce, lemon juice, salt and chili flakes.

Then, the garlicky mayo — mayo, lemon juice, grated garlic, salt and finely chopped parsley.

Finally, the honey-mustard sauce which is really just a combination of honey, mustard and a bit of lemon juice. Roast duck with tortilla wraps

A couple of minutes before dinner, I peeled and sliced a cucumber, julienned the white portion of four stalks of leeks and arranged them on a plate. I halved the tortillas and heated them in the microwave for two minutes and dinner was served. My family loved the roast duck and how it was served. We finished the 2.5 kilogram duck.

Cooking time (duration): 30 minutes, excluding the roasting time for the duck

Number of servings (yield): 4 to 6

Meal type: dinner

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