West Coast Cooking by Greg Atkinson

Author:Greg Atkinson
Language: eng
Format: epub, mobi
Publisher: Sasquatch Books
Published: 2011-05-22T16:00:00+00:00

5. To serve hot, let the turkey rest for 10 minutes before slicing. Chill the turkey before slicing for sandwiches.

RESTAURANT-STYLE ROAST DUCKLING WITH ORANGE SAUCE

While the following recipe may appear difficult, any competent cook with decent kitchen equipment can manage it. The process is time-consuming but doesn’t require any special knowledge or skill. Divided over a span of two days, with less than an hour actually devoted to tending the duck, the process won’t leave you frazzled, and the results are worth the time involved. Roast and bone the duck the day before you plan to serve it, and make a stock from the bones and giblets. The next day, make a sauce from the stock, and just before you plan to serve it, crisp the boned duckling in a hot oven. Serve the roast duckling with Roasted Delicata Squash (pages 256—57) and Sautéed Greens (pages 245—46) or Roasted Brussels Sprouts with Red Chile Flakes and Sesame Oil (pages 254—55).

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