Anyone who's ever complained of the mess of roasting a duck has obviously never cooked a goose. Get yourself a goose and you're talking bucket loads of spattering hot fat. You'll want to save some to fry potatoes the next day, but you still have to dispose of quarts of the stuff.
That said, this method of cooking duck burritos 1.) is a relatively tidy operation, 2.) optimizes the rendered fat, yet 3.) eliminates excess for clean, ambrosial results.
I picked this up from the test kitchens at the Simi Winery in Sonoma. It's another example of seemingly mismatched ingredients playing nice together. Ginger and plum sauce with rosemary and sun dried tomatoes — who knew? And still the duck flavor shines through in the tender meat, the harmonious sauce and the crunchy cracklings.
Roasting the quartered duck first renders the first round of fat. With the skin removed, the braise of meat and bone and flavorings yields a deeply satisfying sauce. Meanwhile, the skin slivers are curling up crisp in in the oven. It's a straight path to happiness.
California Duck Burritos
1 duck @4 lbs., quartered
salt and pepper
3 c. chicken broth
1 T. chopped ginger
2 T. finely sliced sun dried tomatoes
2 T. dry sherry
3 T. soy sauce
3 T. plum sauce
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8 flour tortillas
Season duck pieces with s&p, place on a shallow roasting sheet and roast in a pre-heated 500 degree oven for 1/2 hour. The skin will brown. Remove the pieces, save the pan with the accumulated duck fat.
When duck is cool remove and save the skin.
Place the skinless duck pieces in the broth in a heavy lidded pot, combine with ginger, tomatoes, sherry, soy. plum sauce and the rosemary leave stripped off the stems. Cover and simmer on low for 1 hr.
Meanwhile, sliver the duck skin and return to the pan with the. Roast at 350 until the remaining fat on the skin has cooked out and the little strips have browned nicely and are tucked up into little curls. Stir occasionally. Takes about 35 minutes. Drain on paper towels. You can ditch that fat now.
Take the braised duck from the heat and remove the duck from the liquid. Let liquid cool completely and when the fat congeals on top, skim it off, and dispose.
Remove the duck meat from the bones, discard bones. Slice the meat into bite size pieces.
Return the skimmed liquid to the stove and reduce to about 1 cup. Add the duck pieces and simmer until heated through.
Warm the tortillas and divide the duck mixture between them. Roll up burrito style (seam side down). Spoon remaining sauce directly over the tops of the burritos to moisten them a bit more. Sprinkle the duck cracklings on top, garnish with rosemary sprigs.
I think presenting these two at a time, side by side, is prettiest. Pass side dished separately.
CALIFORNIA DUCK RECIPE FOR PRINTING