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
