Chicken, Duck & Turkey

Roast salt-and-pepper duckling

That’s my younger daughter, Alex, holding a meat and vegetable stuffed tortilla and dipping it in a mixture of mustard and honey. Inside the tortilla are strips of cucumber, onion leaves and roast salt-and-pepper duckling.

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There’s nothing really much to say about roasting a duckling except for two things: First, because duckling meat is brown meat and not at all bland like turkey, duckling doesn’t require too much seasoning. So, I just rubbed it inside and out with salt and freshly ground pepper and into the oven it went. The second thing relates to the roasting. I follow one formula when roasting a bird — 30 minutes for every pound at 375oF. It hasn’t failed me yet.

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But the real point of this entry is how I served the duckling for dinner tonight. Not with the traditional Chinese pancakes and hoisin sauce but a la pritchon. With halved tortillas and different dipping sauces.

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If you want to try this style of serving roast duckling (or even chicken or turkey), here’s how:

1. Finely slice some onion leaves (leeks are traditional but harder to chew) vertically.

2. Peel a cucumber, scrape off the seeds and discard, then slice the cucumber into thin strips.

3. Cut the tortillas in half then warm in the oven or in a pan.

4. Slice the duckling.

5. Place some duck meat on a tortilla, top with onion leaves and cucumber, roll, dip in your preferred sauce and bite. Savor it. Because it’s really delicious.

Now, here are the recipes for two of the dipping sauces I prepared:

Honey-mustard sauce

In a bowl, stir together the mustard and honey. Start with equal amounts, taste then make adjustments. We like the sauce a bit on the sweet side so I used more honey than mustard.

Sour cream and garlic sauce

Grate a clove of garlic. Pour 3/4 c. of all-purpose cream in a bowl. Add the garlic, a tablespoonful of lime juice, and salt and pepper to taste. Stir well.

And that’s it. If you’ve been having your roast duckling with hoisin sauce all your life, I promise you won’t miss your hoisin sauce with such delicious but simple to prepare sauces.

Why is this entry tagged “Birthdays & Parties”? Because I’m going to have my birthday on Tuesday and with another storm coming, and since we’re only complete on weekends (older daughter stays in a dorm on weekdays), I figured I might as well have my birthday dinner a few days early.

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