Crispy Skin Duck with Asian Slaw
Maybe you are looking for a different but delicious meal to serve over this Christmas holiday period. I can really recommend making a Roasted Duck. In some ways it requires a bit of a rethink of traditional roasting. I say this because yes, of course it is a fatty meat. However with a decent roasting time and the right accompaniments, it’s very delicious and extremely satisfying.
I recommend getting a frozen duck. It can be in the freezer, on standby and the freshness is guaranteed. It does require some forethought as it will need to be defrosted in the fridge for about 2-3 days.
Another bonus is that you can save the fat to make the best roasted potatoes. This will save you buying duck fat which on its own is very expensive. Here’s my beautiful rendered duck fat. Iight use it to make these.
What’s Cooking?…Forked Hasselback Potatoes
This meal is really a doddle. The roasting is so simple and slow. That gives plenty of time to prepare the salad.
2 Tablespoons roasted and chopped almonds
The duck should be beautifully golden. The skin will be crispy.
Meanwhile shred the cabbage and grate the carrots into a large salad bowl. Assemble the dressing mixing the sugar, vinegar, sesame oil, soy sauce, lemongrass and pepper. Finley slice the peeled red onion. Add it to the dressing to marinade.
Once the duck is ready, toss the dressing through the salad. Garnish with the roasted almonds. Serve each plate with salad and top with pieces of the roasted crispy skin duck. Yummy!
If you want your dressing a bit more punchy, add a little grated ginger and fresh chilli.