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My name is Brandon Sarkis on behalf of Expert Village. Today, I am going to show you how
to roast a traditional Christmas duck with red currant jelly sauce. Alright so, our duck
is our pan ready to go. I'm just going to take a very small tip knife. As such, and
just perforate the skin. Careful not to cut your strings though. You'll be really mad
at yourself if you do that. We're not trying to go more than, you know, just a little bit.
But, just to prick the skin a few times, it will keep the skin. It'll also help the fat
get out. It'll keep the skin from getting really dry. Cause if this way if the fat escapes,
it escapes onto the skin. And, by doing that it helps moisten the skin. Also, helps the
steam escape too. So. There we go that should be good. And, we've poked our duck well enough
at this point. Do a couple over here. Here we go, so that's that. Like I said, you only
want to go about, you know, that far in at the most. So, just like couple, just to pierce
the skin. So, now our oven is at 425. So what we're going to do now is we're going to thrown
it in the oven at 425 for about 15 minutes just to crisp up the outside. And then, while
it's still in the oven, we're going to turn our heat down. So, I'll come back in a second.
So, into the oven we go. What's we're going to do with these parts, you can do whatever
you want with them. I know a lot of people eat them. You can make gravy out of them.
You can make sausage with them. You can grind them up to a sausage meat. You can make soup
out of them, you can also throw them in the trash, which is what I am plan on doing. So,
knowing that, these aren't entered into the recipes. Some people actually stuff these
back inside the bird when you cook it, I don't. I stuff it with onions, so. Fair enough, with
that being said, that's your options as far as giblet's go.