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What is the Best Sauce for Roast Duck?
Duck sauce. Who would have thought it? Sometimes the most obvious answer is the best answer for serious questions.
I have never liked Peking duck or crispy duck in Chinese restaurants, even when I visited China. I once had roast duck in the doctor’s lounge in a Florence, SC, hospital that was incredible. (In rural America, it is not unusual for the hospital to feed their doctors well to keep them happy.)
I could not decide what the meat was because it was so flavorful and moist. I asked the server what it was and was surprised to learn it was duck breast. I tried to recreate that a few times with less-than-stellar success. I think it is a hard dish to cook well and confidently.
Here is what I think solves some of the fatty texture issues of duck breast. Briefly deep fry the breasts in oil long enough for the skin to lightly brown. This can be done before company arrives. Drain, dry, and salt the breasts. Place them skin side up in a roasting pan and swab duck sauce over the skins. I check the internal temperature of the meat before I put it in the oven to gauge how long to cook it. A final temperature of 136 to 140 degrees after it sits is what I like. The final roasting in the oven is fairly quick, but when serving for company, the duck can rest a bit under tin foil while your wife organizes everything else.
It would be nice if everything in life came with a sauce that had directions embedded in its name.
Published in General
The Silver Creek in Urbana used to make duck with a tequila and lime sauce, but I don’t have the recipe. I have done duck in teriyaki and in a red wine sauce.
Slivercreek on Race Street? I don’t think that was there when I was. The Varsity Inn (or some variation on the name) was over there. Despite the name, it was a townie bar – a militant townie bar, if you get my drift.
I guess the Beckwith Center has classed up the neighborhood. I had friends who lived on University Avenue not far from there. There was a shooting in the parking lot of the bar across the street every few weeks or so. It looks like the bar might be a Burger King now.
The Silver Creek and Timpones were the restaurants we took out of town visitors to when we were trying to impress them in the 96-2002 period. Yes, it was on Race, if I recall.