Main Course Recipes
I wanted to take my Insta-Pot through some of its paces and short ribs seemed like the way to go.
This time, I was looking for something different than my usual short ribs with bacon and Guinness.
I had my Thai Chili Sauce from booYah and some ribs, so went to work.
This feeds about 4:
Short Ribs With Thai Chili Sauce
- 1 tablespoon vegetable oil
- 3 pounds small bone-in beef short ribs
- 1 medium yellow onion, chopped
- 3 small fresh hot red chiles, such as Thai bird, stemmed and halved lengthwise
- 2 medium cloves garlic, quartered
- 1 3” piece of fresh ginger, peeled and thinly sliced
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 Thai chili sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper
Heat the oil in a 5- to 6-quart stovetop-safe slow cooker insert (or in a 12-inch skillet) over medium heat. Add half of the short ribs and brown really well about 2 minutes per side. Transfer to a bowl and repeat with the remaining short ribs.
Add the onion and cook, stirring often, until soft, about 3 minutes. Add the chiles, garlic, ginger, allspice, and nutmeg. Stir until fragrant, about 1 minute. Stir in the Thai chili sauce.
Fit the insert into the slow cooker, or if using a skillet put its contents into the slow cooker.
Stir in the broth and soy sauce. Nestle the short ribs into the sauce, pouring in any juice from the bowl.
Cover and cook until very tender, 5 to 6 hours on high or 9 hours on low.
Serve and enjoy!
My verdict: This recipe is for a regular slow-cooker. If you use an Insta-Pot, check the directions for searing and slow cooking.
These were really good! The Insta-pot made searing the short ribs easy and there was no grease-spattered stove to clean up. We had them with some jasmine rice and broccoli. While, I’m not sure they’ll replace the beer-braised ribs, it’s good to switch things up now and then.
I used the booYah Thai sauce and then remembered how easy it was to make your own. Either would be great. The chili sauce is also great tossed into some sautéed shrimp (with or without some asparagus).
What would you use it on?
The roast chicken from Zuni Café in San Francisco is legendary.
The Accidental Locavore has never had it, and funnily enough, my friend in SF who has eaten there many times hasn’t either.
It’s on her list now.
I’ve been making this recipe for a while and it just keeps getting better and better! The skin is amazingly crispy and the white meat stays juicy.
You need time – at least overnight, a couple of days is better – and space in your fridge. It’s worth it.
Zuni Roast Chicken
- 1 chicken (small and a really good chicken is best here)
- 4 sprigs of thyme, rosemary, or sage about 1/2” long
- Salt and pepper
Seasoning the chicken:
1-3 days before roasting, rinse the chicken and pat it really dry, inside and out. Be thorough, you need the chicken really dry to get the crispiest skin.
Gently slide your finger under the skin on each breast, loosen and make a little pocket on each side. Using your finger, push an herb sprig into each pocket.
Turn the chicken over and do the same on the outside skin on each thigh.
Season the chicken liberally with salt and pepper. Put on a paper towel-lined plate, cover loosely and refrigerate.
Roasting the chicken:
Remove the chicken from the refrigerator and let come to room temperature.
Preheat the oven to 450-475° (see below).
Choose a shallow flameproof roasting pan or a 10” skillet with a metal handle (I use my cast iron pan). Preheat the pan over medium heat.
Wipe the chicken dry and set it breast side up in the pan. It will start to sizzle.
Place it in the center of the oven. It should start to brown and sizzle within 20 minutes. If it doesn’t, gradually raise the temperature until it does.
The skin should start to blister, but if it begins to char or there’s a lot of smoke, drop the temperature by 25°.
After 30 minutes (total time), turn the chicken over and roast for 10-20 minutes, depending on the size. It should be golden brown and the skin should look crispy.
Turn the bird over again and recrisp the skin—about another 5-10 minutes. Total cooking time 45 minutes to an hour.
Remove from the pan and let rest. Carve, serve and enjoy!
My verdict: The instructions sound a little difficult and intimidating at first, but if you make it more than once (and you will), it’s actually pretty easy. It makes such a great roast chicken, it’s really worth it!
Accidentally, I left the chicken drying last week, a day longer than anticipated, and the skin was the crispiest it’s ever been, so if you can give it 3 days, do.
The size and quality of the bird really matter here. It’s so good, you’ll be tempted to do a bigger bird, but if you can keep it to about 3 pounds, that’s ideal.
When you’re seasoning it, use more salt and pepper than you think, it just enhances the flavor!
Be very careful pulling the chicken out of the oven to turn it–I’ve melted more oven mitts with this dish! There are very few oven mitts or pot holders that are safe after 400°. Even using two together, while I didn’t get burnt, there was the smell of neoprene starting to melt. So far, the best one is a monster mitt my brother sent me.
When I flip it over the first time, I often add some partially cooked chunks of potato and/or some Brussels sprouts (also partially cooked) to roast under the chicken. While you don’t always get enough “stuff” to deglaze the pan after, the potatoes roasted in the chicken fat, really make up for that!
Oven temp: Depending on your oven and the size of your bird, you may need to adjust the oven temp as high as 500 or as low as 450 to get it to brown properly. I’ve been doing it at 450° convection roast and have been getting great results. With a bigger chicken, you might have to kick it up a bit and/or give it a little more time.
Until fairly recently, steak au poivre was one of those dishes I never understood.
Too many peppercorns, disguising one of my favorite flavors – steak.
Then in Nice, I had an attitude-changing steak au poivre.
A perfect amount of peppercorns, cognac and cream.
Enhancing, rather than masking the essential steak flavor.
In the mood to recreate it I tried to find a simple recipe. Since Alton Brown is usually unbelievably obsessive, his recipe looked like what I was longing for. Serves 4:
Steak au Poivre Recipe
- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- 2 tablespoons black peppercorns
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/3 cup Cognac plus 1 tablespoon
- 1 cup heavy cream
Remove the steaks from the refrigerator and let come to room temperature.
Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, or the bottom of a cast iron skillet.
Spread the peppercorns evenly onto a plate. Press the steaks into the pepper until it coats all the surfaces. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Remove the pan from the heat, add 1/3 cup Cognac to the pan and very carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die.
Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the tablespoon of Cognac, taste and adjust the seasonings. Add the steaks back to the pan, spoon the sauce over, serve and enjoy!
My verdict: First of all, be very careful when you’re setting any alcohol on fire (and always hold the pan away from yourself)!! Even though I was really paying attention, the height of the flames was a little scary.
We had a mystery steak in the freezer that I used for this. Something local and not Skittle-fed. I’m not terribly fond of tenderloin and the French generally use entrecôte which is sort of similar to a strip steak. In other word, while it wasn’t the best steak, it wasn’t the steak’s fault.
Because I wasn’t sure what it was, I coated it with the crushed peppercorns—some good ones I had brought back from France and cooked it sous-vide (125° for 90 minutes if you’re interested). Perfectly cooked.
The sauce was another story. I’m not sure what the problem was. I used good ingredients (and followed the recipe) but it was pretty ho-hum. Certainly nowhere near life-changing!
Do you have a good recipe for steak au poivre, or any suggestions?
Stuffed shells used to be the Wednesday special at the pizza place near my office.
Shells and two sides for $6.50. Couldn’t beat that.
It was a family-run place that was there for years.
And I don’t think I’ve had stuffed shells since then.
These were in the NY Times recently and it seemed like the right time to give it a try.
Spinach and Ricotta Stuffed Shells
- 1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly
- 12 ounces giant pasta shells
- 1 tablespoon extra virgin olive oil
- 1 to 2 garlic cloves, cut in half
- 10 ounces ricotta cheese
- 1 egg, beaten
- 2 tablespoons minced chives
- 2 ounces Parmesan, grated, about 1/2 cup
- 2 cups marinara sauce
Bring a large pot of well-salted (“it should taste like the sea”) water to a boil. Fill a bowl with ice water. Cook the spinach until just wilted (about 30 seconds) and transfer to the ice water, then drain. Squeeze out excess water.
Bring the water in the pot back to a boil and add the pasta shells. Cook about 10 minutes, until al dente, drain and toss with the olive oil. Set aside.
In a food processor fitted with the steel blade chop the garlic. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended.
Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
Preheat the oven to 350°. Oil a large baking dish (or two 2-quart dishes), big enough to fit the shells in one layer.
Fill each shell with a scant tablespoon of the filling.
Arrange in a single layer in the baking dish.
Top with the tomato sauce and cover the dish with foil.
Bake 30 minutes. Remove from the heat, sprinkle on the remaining Parmesan, serve and enjoy!
My verdict: Delicious! On Frank’s request, I added some hot Italian sausage that I’d removed from the casing, chunked up and browned.
Because making and stuffing the shells was enough work on a weeknight, I used a Tomato and Italian Olive sauce I was given to try. It’s made in Barcelona by Delicious & Sons, but packed and shipped from Poughkeepsie (more about that and them at a later date). It was well named as it was delicious – a good tomato taste and a nice bite of olive here and there (and once I recycled the jar, no one would know it wasn’t homemade)! All the ingredients are organic and there’s nothing your nonna wouldn’t use. My thanks to Ricky for that and an assortment of other goodies I haven’t had time to enjoy!
Back to the shells. I didn’t have quite a pound of spinach, but I did have a lot of ricotta.
Even with that, I had a ton more shells than stuffing. They’re now in a bag in the freezer, waiting for another batch of stuffing.
The Accidental Locavore came across these Indian lamb shanks searching for something else on the Internet.
Has that ever happened to you?
They looked like a nice switch from my usual way of doing lamb shanks and I had some nice ones from a local farm. Serves 2 or more depending on the size of your shanks. The lamb needs to marinate, so plan accordingly.
Indian Spiced Lamb Shanks
For the lamb:
- 2 lamb shanks
- 6 large garlic cloves, minced
- 1” ginger, peeled and minced
- 2 teaspoons curry powder
- 1 ½ teaspoons ground coriander
For the sauce:
- 2” piece of cinnamon
- 5 green cardamom pods
- 5 whole cloves
- 10 black peppercorns
- 2 tablespoons vegetable oil
- 2 tablespoons ghee or clarified butter
- 2 large onions, finely sliced
- 2 green chilies (serrano or jalapeno) slit lengthwise
- 1 teaspoon red chili powder
- ½ teaspoon ground turmeric
- 2 teaspoons ground coriander
- A small can of tomato sauce
- 3-4 tablespoons Greek yogurt
- ¼ teaspoon nutmeg, grated
- Juice of ½ lemon
- 3 sprigs of fresh cilantro, finely chopped for garnish
Blend garlic, ginger, curry and ground coriander with a bit of water into a paste.
Season the lamb shanks with salt and cover with the spice paste. Refrigerate for at least 4 hours or overnight if possible.
Bring the lamb to room temperature.
In a heavy-bottomed pan, heat the oil and ghee on medium heat.
Coarsely crush the cinnamon, cardamom, cloves and peppercorns and add to the oil. Allow to sizzle on low heat for a few seconds before adding the sliced onions.
Sauté the onion till light brown and then add the slit chilies. Stir and continue to sauté till the onions turn dark brown.
Add all the spices and the tomato puree. Sauté for another 2 minutes taking care that the spice mixture does not stick to the bottom.
Add the lamb shanks and the marinade to the pan. Cook for about 10 minutes turning occasionally, Take care that the spice mixture does not burn.
Remove the pan from heat and stir in the yogurt a little at a time to make a thick sauce.
Place the pan back on the heat and add 2 cups of water. Season with salt, mix well and bring to a boil. Cover the pan and simmer gently for 1 hour, stirring occasionally.
Remove the lid, add the grated nutmeg, stir and cook uncovered for another 20 minutes until the meat becomes really tender. The sauce will also thicken and develop a deep rich color.
Stir in the lemon juice, garnish with cilantro and enjoy!
My verdict: This was really good! We served it with basmati rice to soak up the sauce. The only issue we both had with it was that you kept biting down on bits of cinnamon, etc. which wasn’t terribly pleasant. Next time, I think I’ll make a little bundle with cheesecloth that I can remove at the end.
If you don’t have ghee floating around your kitchen, microwave some butter until it’s all melted, skim off the white stuff on the top and what’s left is clarified butter.
I just used one large jalapeno and it was a little spicy but probably could have been spicier.
There was lots of sauce left because our shanks were a little small, so I got some lamb for stew, browned it well, added it to the leftover sauce and it made dinner for another night later in the week. If you’re not a fan of lamb shanks (congrats for reading this far), a couple of pounds of lamb or beef stew meat would work well.
I know that saying this recipe gives you the crispiest chicken skin ever is going to be controversial.
Wait until you try it!
You need a little time for it to marinate, so plan ahead.
Chicken Thighs With the Crispiest Skin Ever!
- 12 chicken thighs (bone-in, skin-on)
- 24 sage leaves
- 16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
- 4 tablespoons unsalted butter, cut into 12 slices
- Strips of zest from 2 lemons
- 3 tablespoons olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped oregano
- 1 tablespoon chopped parsley
- 1 teaspoon crushed red pepper
- Kosher salt
- 12 fresh bay leaves (optional)
- 1 lemon, cut into 1/2-inch slices and seeded
- 1 tablespoon plus 1/2 cup extra-virgin olive oil
- 1/4 cup chopped oregano
- 1/4 cup chopped mint
- 2 garlic cloves, chopped
- 1 anchovy fillet
- 1/2 teaspoon chopped drained capers
- 1 teaspoon kosher salt
Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl.
In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the thighs and gently toss to coat. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 450°. On a small baking sheet or oven proof dish, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4“ pieces and set aside.
Leave the oven on.
In a mortar, or mini-chopper, mash the oregano and mint with the chopped garlic, anchovy, capers and 1 teaspoon of salt until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil. Stir in the chopped lemon a little at a time, to taste.
Heat a large ovenproof skillet, big enough to put the chicken in a single layer (or do it in batches) over medium heat. Season the thighs evenly with salt; remove the lemon zest and smashed garlic from the marinade and set aside. Arrange the chicken thighs skin-side down in the skillet. Cover it with another large pan or pot weighted down with a few heavy cans. Cook over moderate heat until the skin is golden brown and crisp, about 15 minutes.
Remove the weight and turn the chicken. Scatter the chicken with the reserved lemon zest, garlic and the bay leaves, if using. Roast in the oven for 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter, serve with the salsa verde and enjoy!
My verdict: As I said in the intro, we were shocked by how crispy the chicken skin was! I’m definitely going to try this the next time I make a roast chicken.
I used half the chicken (6 thighs), half the sage, garlic, butter and lemon zest but made the whole recipe for the marinade and salsa. Rosemary would work well under the chicken skin too.
I left out the parsley and the bay leaves and don’t think either of them was missed (not sure what would happen with dried bay leaves). I also left out the thyme because I forgot to buy it – that would have been a nice addition. And I zested the lemon on my microplane rather than zesting it into strips.
In three months, all of these herbs will be growing in my garden, so this will definitely get made again (maybe on the grill).
Because the chicken was so good on its own, the salsa verde was a nice but unnecessary addition and might actually be better on some lamb or fish. I’d slice the lemons thinner next time and if I was doing it on the grill would definitely grill them.
Short ribs are a great winter food and the Accidental Locavore has worked and eaten my way through a lot of short rib recipes.
This one from Gordon Hammersley’s Bistro Cooking at Home has become my go-to recipe.
You can make them in the oven, or a slow cooker, your choice–this is for the oven. Serves 6 but you can easily cut it back to 2 or 4.
Use 1-2 short ribs per person depending on size. When I cut down the recipe, I usually just cut down on the vegetable oil, beer, and broth, everything else just adds flavor.
Short Ribs Braised in Beer
- 6-8 pounds beef short ribs
- Salt & pepper
- 3 tablespoons vegetable oil
- 1/2 pound bacon cut into 1″ pieces
- 2 medium sized red onions sliced into 1/2″ rounds (cut across the onion to make rings)
- 2 tablespoons tomato paste (if you buy it in a tube it costs more, but you always have it for weird amounts like this)
- 2 bottles stout beer (like Guiness)
- 1/4 cup red wine vinegar
- 2 cups beef stock (1 cup, and some water is fine)
Preheat the oven to 350°.
Generously salt and pepper the short ribs.
In a large heavy ovenproof pot or Dutch oven, heat the oil until very hot.
Sear the ribs (in batches if you’ve got a lot of them) until brown on all sides.
Remove the ribs from the pan, and pour off the excess oil, but don’t clean the pan.
Reduce the heat to medium, add the bacon, and cook until the fat is rendered, about 5 minutes.
Add the onions and cook until lightly browned, about 6 minutes (don’t worry if the onions start to fall apart–they will).
Stir the tomato paste in and cook, stirring, for another 2 minutes.
Add the beer, vinegar, beef stock, and the ribs. Bring the liquid to a boil.
Cover the pot and cook in the oven until the short ribs are fork tender, about 2 hours and 15 minutes.
When you’re ready to serve, remove the ribs, and onions from the pot and set aside.
Bring the liquid to a boil and cook until it’s reduced by at least a third (or as thick you want the sauce). Skim fat off.
Taste and check for seasoning. Add the ribs and onions back to the sauce, serve and enjoy!
My verdict: This has become our favorite short rib recipe. I serve them with mashed potatoes, usually with horseradish added. It really brings out the flavor and helps to cut some of the richness.
Figure on 1-2 ribs per person, depending on the size (and whether you want leftovers).
If you want to use your slow cooker for these, instead of covering the pot and putting it in the oven, just dump everything into the pot of a slow cooker, cover and cook on low.
Like most braised meats, these are even better the next day (and you can get a lot more of the fat off).
How could you resist a mash-up like spare ribs vindaloo, recently in Food & Wine?
And then, spare ribs were on sale.
This made a lot of ribs and the Accidental Locavore only bought a single rack. It may look like a lot of ingredients, but you probably have most of them.
Spare Ribs Vindaloo
- A 2-pound rack St. Louis–cut pork ribs, halved
- Salt and pepper
- 2 dried New Mexico chiles, stemmed and broken into large pieces
- 2 tablespoons cumin seed
- 3 whole cloves
- One 1-inch cinnamon stick
- 2 tablespoons ancho chile powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne
- 1/3 cup red wine vinegar (mixed use)
- 3 tablespoons canola oil
- 1 large red onion, finely chopped
- 3 tablespoons finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 1 quart chicken stock or low-sodium broth
- 1/4 cup silver tequila
- 3 tablespoons finely grated jaggery (or brown sugar)
Season the spare ribs with salt and pepper and let stand for 30 minutes.
Meanwhile, in a spice grinder, grind the dried chiles with the cumin seeds, cloves and cinnamon stick until finely ground.
Transfer the mixture to a small bowl and stir in the chile powder, turmeric, cayenne, 2 tablespoons of the vinegar and 1/2 tablespoon of pepper until a paste forms.
In a large enameled cast-iron casserole, heat the oil. Add the red onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes.
Add the garlic, ginger and the spice mixture and cook over moderate heat, stirring frequently, until deep red in color, 8 to 10 minutes.
Stir in the stock, tequila, jaggery, the remaining vinegar, add the ribs and bring to a simmer.
Cover and cook over moderately low heat until the ribs are very tender, about 1 hour.
Transfer the ribs to a work surface and let cool slightly; cut into individual ribs.
Simmer the sauce until thickened and reduced by half, about 10 minutes; season with salt.
Return the ribs to the sauce and stir to coat. Serve with steamed basmati rice and enjoy!
My verdict: I think we were a little underwhelmed by these the first time around. However, like a lot of slow cooked food, they were much better the second night and Frank gave his “you can make these any time” seal of approval.
We both thought they could be hotter and the next time, I’ll add some minced serrano, or jalapeno.
There was a lot of sauce because I didn’t halve the sauce recipe (too lazy to do math) just the ribs, but it just meant more sauce for the rice.
I didn’t have any jaggery (do you?) so just used some brown sugar. If I get some, I’ll let you know if I think it makes a difference. However, this seems to be one of those stealth trendy foods for 2017, so you might want to be one of the cool kids and find some.
The Accidental Locavore thinks that roasting meat (or vegetables) is one of the easiest ways to get an impressive dinner on the table.
Don’t be afraid of roasting. If you have the right tools, it’s a snap.
Roasting in 10 easy steps:
- Remove the meat from the fridge about an hour before you want to start.
- Make sure oven racks are in the middle of the oven and you have enough room for the roasting pan and its contents. If not, lower the rack until you do.
- Preheat the oven: 350° for most meats, 250° if you’re doing a slow roast duck, hotter for chickens and vegetables.
- Speaking of vegetables, tossing them in olive oil, salt and pepper and throwing them on a sheet pan in a 400° oven always works.
- And don’t forget potatoes! Cut in chunks, boiled until just tender and tossed into the bottom of a pan about 15 minutes before the meat is cooked, makes wonderful roast potatoes (especially good under chickens and ducks!).
- While the oven is heating, pat the meat dry with paper towels. Salt and pepper liberally (i.e. use more than you think), inside and out.
- If you’re using a rack a quick spray or a light rub of oil makes clean-up easier.
- Place your meat on the pan (or rack) and put it in the oven. The length of time your meat will need to cook depends on the size of your roast and how well cooked you like your meat. This is where the instant-read thermometer will save the day. Click here for a handy chart and remember to always stick the thermometer in the thick part of your roast (for chicken it’s the thigh).
- When the meat is cooked to your liking, remove it from the oven and let it rest for at least 10 minutes. This is not about torturing you or your guests, it’s about letting the juices re-circulate, making the meat tender and juicy.
- Carve, serve and enjoy!
See, wasn’t that easy? What are your best roasting tips?
This slow roasted duck is the Accidental Locavore’s favorite way to roast a duck.
If you’ve got an afternoon, and need an excuse to binge watch ______, this is your meal.
The fact that it couldn’t be easier, or more delicious, are just bennies.
A V-shaped roasting rack helps, but you can do it with a regular rack and roasting pan. Clean-up is much easier if you lightly oil the rack.
Slow Roasted Duck:
- 1 whole duck
- Salt & pepper
- Garlic cloves, peeled (optional)
- A lemon or orange cut into chunks (optional)
- Fresh herbs, such as rosemary or thyme (optional) or a spice rub of your choice
Preheat your oven to 250°
Salt and pepper it, inside and out, and if you’re using them toss some peeled garlic cloves, orange or lemon chunks and herbs inside.
Prick the duck all over with a fork, and put it on the rack in the roasting pan.
Roast for an hour.
Remove it, turn it over, and prick it with the fork.
Do this total of 4 times (4 hours).
After the last time, turn the oven up to 400°, and put the duck back in for 15-30 minutes, depending on how crispy you like the skin.
Serve and enjoy!
My verdict: I can’t tell you how many times I’ve made this duck. It’s great and foolproof!
You can rub the duck with any spice mix, or just simply salt and pepper.
I happen to like barbecue sauce with duck, the plum hoisin sauce is also great with it, and often take some of my cousin Ellen’s amazing clementine marmalade, warm it with some citron vodka, and a tablespoon of maple syrup to thin it down with, making a my version of duck à l’orange.
Don’t forget to save the fat (run it through a fine strainer or coffee filter) to sautée some spinach or roast potatoes with.
Speaking of potatoes, some par-boiled chunks of potatoes tossed in the bottom of the roasting pan for the last 15-30 minutes, are always incredible!