Home' Trinidad and Tobago Guardian : March 14th 2015 Contents Instead of a fish for Easter lunch or
dinner, why not try a duck? The AP s
food editor Alison Ladman offers this
recipe for a duo of roasted ducks.
The process is the same as roasting
any other bird, with one exception.
Because duck is so fatty, we give it a
quick boil before roasting to render off
some of that fat. Once the ducks are
boiled and patted dry, you pop them
in a roasting pan and mostly ignore
them. To dress up our ducks, we created
an intensely citrusy tomato chutney.
It's deliciously sweet and perfect for
cutting through the richness of the
Most grocers only sell frozen whole
ducks, so think ahead and shop early
so they have time to thaw for a day in
ROASTED DUCKS WITH
Two 5 to 6 lb whole Peking ducks
Ground black pepper
6 cloves garlic, not peeled
2 medium onions, chopped
6 plum tomatoes, chopped
Zest and juice of 3 oranges
Zest and juice of 2 lemons
2 tbsp grated fresh ginger
1/4 cup white balsamic vinegar
1/2 cup packed brown sugar
1/2 tsp red pepper flakes
1 tsp smoked paprika
• Heat the oven to 375 F. Place a large
roasting rack in a roasting pan large
enough to hold both ducks.
• In a pot large enough to hold one
duck submerged in water, combine six
quarts of water and one tablespoon
of salt. Bring to a boil.
• While the water heats, use kitchen
shears to trim the wing tips from the
ducks, as well as any excess flaps of
skin. Remove any giblets and the neck
from the cavity (discard or save for
another use). Poke the duck skin all
over with a sharp fork, poking only
through the skin and not into the
• When the water is boiling, one at a
time submerge each duck in the
water. If the duck floats, place a plate
on top to keep it submerged. Cook for
ten minutes, then carefully remove
from the water and set on a platter.
Repeat with the second duck, adding
water if needed.
• When both ducks have been boiled,
pat them dry with paper towels.
Season liberally with salt and pepper,
then arrange on the roasting rack
breast sides down. • Roast for one
hour. Flip the ducks to be breast side
up by inserting two wooden spoons
Guardian www.guardian.co.tt Saturday, March 14, 2015
ROASTED PORK TENDERLOIN
• Serve this pork tenderloin with a
side of roasted new potatoes. Toss
them with olive oil, smoked paprika,
salt and pepper, then roast at the
same temperature as the pork for 20
minutes, or until tender. • You can
even roast them on the same baking
sheet. • Just arrange the potatoes on
one half, roast for about five minutes,
then add the pork to the other half of
the pan and continue roasting. • Just
before serving the potatoes, squeeze
a little of the lemon juice over them at
the same time as you do the pork.
• Start to finish: 25 minutes •
2 lemons, zested
1 1/2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 1/2-pound pork tenderloin
• Heat the oven to 425. Line a rimmed
baking sheet with foil.
• In a small bowl, mix together the
lemon zest, salt, thyme, garlic powder
and black pepper. • Drizzle the olive oil
over the pork tenderloin, then rub to
coat evenly. • Sprinkle the lemon zest
mixture evenly over all sides of the
tenderloin. • Set the pork on the
prepared baking sheet, then roast for
15 minutes, or until it reaches 145 F at
the centre. • Transfer to a cutting
board and let rest for five minutes,
then slice into 1/2-inch-thich slices.
• Squeeze the lemons over the sliced
pork and serve immediately.
• Nutrition information per serving:
220 calories; 60 calories from fat
(27 per cent of total calories); 7g fat
(1.5g saturated; 0g trans fats); 110
mg cholesterol; 1g carbohydrate; 1g
fibre; 0g sugar; 36g protein; 810mg
into the cavities, one in each end. Roast for another
60 to 75 minutes, or until the thigh reaches 175 F.
Allow to rest for 15 minutes.
• While the ducks roast, prepare the chutney. In a
large, deep skillet over medium heat, add the garlic
(leaving their papery skins intact).
• Cook, stirring often, for ten to 15 minutes, or until
the garlic is soft and fragrant.
• Remove the garlic from the skillet and cool until
easily handled. Peel the garlic, return it to the skillet
and mash with a fork.
• Add two tablespoons of duck fat (you can collect
it from the drippings in the roasting pan) and the
shallots. Cook for five minutes, then add the
tomatoes, citrus zests and juices, vinegar, brown
sugar, red pepper flakes and smoked paprika. Cook
over medium heat, stirring occasionally, for about
30 minutes or until everything is soft and saucy.
Season with salt and pepper. Serve warm with the
duck. • Serves eight.
• Nutrition information per serving:
870 calories; 590 calories from fat (68 per cent of
total calories); 65g fat (22 g saturated; 0g trans
fats); 190mg cholesterol; 25g carbohydrate; 2g
fibre; 21g sugar; 45g protein; 380mg sodium.
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