Because I had cravings for ducks, we bought one from the poultry shop in Fyshwick yesterday.
My husband was determined to do it properly, so what I saw was a lot of work of searching on the Internet, then cleaning the raw duck (getting the excessive hair removed), pumping the air into the duck body with a straw, boiled water treatment, brushing on the first layer with some sauce he made, then overnight marinade in the fridge, another 8 hours drying with the duck hanging on a cloth hanger the next day, then stuffing some bread soaked with water and apple slices, another layer of honey being brushed on before it went into the oven.
Of course when the duck went into the oven after all the preparation work 24 hours later, we were hoping that this duck would better turn out perfectly
I guess it’s a bit hard to know what exactly we should set the temperature for the first time trying. The skin got a bit of evenly burned initially, but the aroma was coming out of the oven, which absolutely took my fancy.
I made some pancakes (a kind of very thin and two sided flour pastry) myself to serve with the duck. In Beijing, the traditional way to eat roasted duck is to put a piece of duck meat on the top of the pastry, spread on some salty and sweet sauce (Tian Mian Jiang), then add some shallot and cucumber strips. Wrap all the things up in your pastry, then put into your mouth. Delicious….!!!
We didn’t buy the Tian Mian Jiang, so we used soy sauce and minced garlic combination as the substitution sauce. By the time the duck was ready, I was all tuned up. I cut the duck meat with my very limited carving skills, and we sat down to eat.
It was a kind of very satisfying experience. I was so surprised how the duck turned out eventually. The skin was not as crispy as what we had in China, but the meat was nicely roasted but still juicy, having the nice flavour which only belongs to duck meat. My pastry was fairly good and the sauce was kind of different experience but wasn’t bad at all.We almost finished up the whole duck, only leaving a small plate of duck meat and the carcass for tomorrow’s soup.
I was so in love with it that I couldn’t find time to take photos. You know sometimes for some of the things that you had cooked in your kitchen, you just feel like trying it again. It’s a very possive feeling that almost for sure you believe that you would make it even better the next time. That’s how we felt toward roasted ducks, and that’s why we have already talked about to get another one in a very soon future



