Saturday, December 25, 2010
Roasted Duck Legs with Red Cabbage and Dumplings
(Traditional Christmas Dinner)
As I noted in my previous blog this is perfect Christmas dinner for just two of us.
Since I had quite a few pieces of rendered skin from last night when I cut up the duck I used it as a bed form my legs so that the meat will not dry up. Both sides of legs were sprinkled with a bit of salt even though they were brined and about a tablespoon of crushed caraway seeds. Incredibly, there is no garlic. I covered the legs with parchment paper and then aluminum foil. The paper is there because the salt on duck would burn holes in aluminum if it comes into direct contact. I use it every time if aluminum foil would touch piece of salty food.
Duck is roasted similar way as pork roast but it takes only about 2-1/2 to 3 hours for meat to be off-the-bone tender and skin nicely golden and crisp.
First half hour in 375°F, then 350°F for 2 hours and back to 375°F for 15 - 30 minutes or till skin is golden. It is served with sautéed red cabbage (from jar J) and steamed dumplings.