Roast Duck for One

I wanted to make Duck Breast Prosciutto the other day. A pack of Duck Breast fillets were selling at $18 at Coles, or I could get the whole duck for about $20. Figuring I could make something with the leftovers, I went with the whole duck.

Cut up the duck into breasts, drumsticks, skin and bones.

Duck breasts were used to make Prosciutto. Basically, stick it in salt for a day (I did 2 days, doesn’t seem to have hurt it), remove, wash, dry then dust with ground white paper. Wrap in cheese cloth and hang for a week. Slice thinly. Tastes better than the Australian made prosciutto style ham you can get here, but not as good as the true Prosciutto di Parma.

The duck skin was used to render duck fat. Take the skin, cut into small pieces, put it in a fry pan with water and wait. I got about a cup of duck fat and cracklings. The duck fat I then used to make chips. Unfortunately none of them turned out quite as crispy as I would have liked, but they were still delicious when sprinkled with salt and rosemary. Might try and make a hash brown type of thing with it.

Cracklings were sprinkled with some salt for a bad snack.

Duck bones were boiled with a bit of salt and water to make duck stock. I’m not sure what to do with this yet, but perhaps make a duck stock ramen.

Drumsticks were used to make a Chinese style roast duck for one. Most of the recipes online were for whole duck, so I adapted a couple of recipes for this. Take 2 duck drumsticks, score the skin lightly and prick all over.  Rub with salt, white pepper and Chinese 5 spice. Place on a steaming rack in the oven. Underneath the steaming rack, place crushed garlic, shallots and ginger.

Place in a oven at the maximum temperature. Turn and prick skin with a knife every now and then.

Make a glaze out of whatever types of soy sauce I have around in the house (today it was premium and light), a dash of oyster sauce, teaspoon of honey, bit of chinese cooking wine, sesame oil and some 5 spice. Brush the duck with glaze.

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