Now that we are devouring our own Muscovy ducks every couple of months, I have to keep finding new recipes to keep it interesting, as well as delicious enough it gets my wife and kids to stop complaining that ‘the ducks were so cute’.

I raised the ducks. I raised the ducks parents. I fed them, watered them, looked after them… so I say we damn well eat them!

Ahem, anyways.  The latest recipe I used came out pretty damn good.  And even tasted better as leftovers the next day! So without further ado let’s look at Shredded Roast Duck in Crabmeat Sauce on a bed of steamed Bok Choy.

 

Ingredients:

1 Can of flaked crabmeat

2 Tablespoons butter

2 Tablespoons flour

3 Shallots, thinly sliced

1 bunch of Parsley, chopped

6 Bok Choy

1 2kg Duck

2 Oranges, quartered.

 

Method

The Duck

*Preheat the oven to 180 degrees 

*Quarter the two oranges

*Pat the duck dry with paper towel.  Season with pepper, salt & paprika

*Stuff anal cavity with oranges

*Place duck on roasting rack, turning every half hour

*Remove from oven and let sit for 20 minutes

*Shred all meat from carcass and set aside

 

 

Crabmeat Sauce

*Melt butter in a pan.  Add shallots and sauté.

*Slowly stir in the flour to thicken and add the crab meat and mix.

*Add the shredded duck meat, mix and simmer on a very low heat for 5 minutes

 

Bok Choy

*Break into individual stems and steam for five minutes

 

Serving

Lay the Bok Choy lengthways on the plate and ladle the duck & crab meat over the top. Garnish with fresh chopped parsley.

 

Related Articles:

Meat Recipe #12 – Roasting your own Duck

Meat Recipe #8 – Roasted Lamb with Seasoned Vegetables