![]() Maybe if I make this again, I’ll try not glazing it at all, instead just passing the sauce at the table in order to preserve the integrity of the skin. (Plus, there’s a lot fewer lemons to juice.)Īs for the duck itself? It was moist, succulent, and altogether delicious-even if I wish there’d been a way to keep the skin more crisp. It’s a nifty bit of culinary magic, being able to transform frozen lemonade and jarred prunes-jarred prunes!-into something actively delicious in a way, it feels more like a coup than not using convenience foods in the first place. ![]() The verdict: Would a duck smothered in a sauce made from fresh plums, lemon juice, and regular sugar taste better than one painted in a puree of those foods’ more convenient brethren? Maybe-but as was the case with Nonnie’s brisket, another celebration of repurposed processed foods, part of the charm of this sauce was how good it tasted despite what went into it. ![]() Return duck to rack and pan and brush with plum sauce every 10 minutes, continuing to cook until duck is tender. Īfter duck has roasted for 1.5 hours, remove from pan and drain fat out of pan. Add puree to onions and blend in frozen lemonade, chile sauce, soy sauce, Worcestershire sauce, ginger, mustard, and Tabasco. Pit plums and puree plums and juice together. Melt butter in skillet and sauté onion until tender. Place on a rack, skin side up, in a shallow roasting pan. Sprinkle pieces with salt, onion and garlic powder. Or, at least, almost all of them-but we’ll get to that in a minute.ġ 5-6lb duck, quartered Given all that, I was, shall we say, nervous about how the recipe would turn out, especially since I’d just shelled out a cool $50 for a freshly-killed cousin of Daffy.īut you know what? The duck ended up being a full-blown success, the kind of food that tastes both celebratory and comforting-and it was also surprisingly easy to put together, after I’d managed to track down all the ingredients. I had never cooked duck before tackling this recipe, which required not only a special trip to the butcher but also a special order that had to be made two days in advance I had also never tasted a mixture of prunes and Minute Maid, or attempted a recipe that may or may not have been inspired by vintage Hollywood’s foremost creeper. Just the man you’d turn to for tips on how to cook all the exotic flavors of the Orient. ![]() Vincent “Darkness falls across the land/The midnight hour is close at hand” Price. Although I did discover something similar that seems to have its origin in a 1969 cookbook by, no joke, Mary Price and her husband, Vincent. I have no idea where this vaguely bizarre recipe-which also features soy sauce, sweet chile, Worcestershire, and dijon mustard-came from my Googles have all been for naught. Yep: That’s what Nonnie tells you to use in her recipe for purple plum duck, an Asian-ish riff on the classic duck-and-fruit-sauce combo. If ever there were a time to cook duck-rich, fatty, impractical-it’s now, when dropping temperatures urge us toward something that requires a nice, long vacation in the oven, something that emerges bronzed and crisp and lacquered with a delicious glaze made from jarred prunes and frozen lemonade. Thought it was rabbit season? Think again.
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