Making a Christmas Duck Recipe : Turning the Duck when Cooking a Christmas Duck Recipe

Uploaded by expertvillage on 22.01.2008

My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to
roast a traditional Christmas duck with Rec Currant jelly sauce. Okay, so it's been a
half an hour, so let's check on our duck. Give him a nice turn in the process. Make
sure he's browning evenly which she definitely appears to be doing. You can see here in the
bottom of the pan that we've got a fair amount of fat. If the fat's coming all the way up
to the bottom of the duck, you want to go ahead and take this point to strain it all
out. It doesn't appear to be an issue right now with the duck. Just make sure that you
can see that it's still nice and brown on the outside. Another half an hour and he should
be just about right. Right now, the duck's a little bit below rare done. So let's go
ahead and set our timer for another half an hour and we'll come back and finish him off.
At this point, we'll also see that our jelly, this lid's kind of hot. Ooh! That lid's actually
very hot. Let me grab a towel. It's taken on almost like a syrupy kind of feeling now.
So what's going to happen is we've heated it up to the point that everything's cooked
out of it, but we're keeping the lid on it. We're keeping the water in it. So, when it
comes time to finish it, we'll actually take the lid off to let the water evaporate out
so it'll reach the thickness and consistency we're looking for. Right now it's really,
really runny, as you can see. So, we'll let it go for another half an hour. I've got the
heat on that turned down to four, right now, just to give you an idea of how low the heat
is on it. Just a really low simmer. Time to play the waiting game some more.