Roast duck with fig, red wine, and thyme sauce
Roast
In my family, our Christmas dinner falls on the more non-traditional end of the spectrum. We usually have roast duck, risotto, roasted carrots and parsnips, and, of course, the requisite brussels sprouts. Every year, I create a new sauce to serve with the duck; this is this year's version. <br /> <br />You can prepare the sauce while the duck is roasting or, if time is an issue, you can also prepare the sauce the night before and reheat when you are ready to serve. <br /> <br />I've experimented with many different ways to roast a duck so that the insides are tender, moist, and perfectly done while the skin is crispy. On one notable occasion, I even used a hairdryer to dry out the skin before roasting. This method, adapted from one I saw in Gourmet a long time ago, is much simpler and by far the best way I've tried yet.
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