So, I was thinking about trying something new in the kitchen, and I got this wild idea to cook some duck. You know, the French way. I’ve always heard how duck is, like, a big deal in France, and I wanted to see what the fuss was all about.
First, I went to the store and got myself a nice-looking duck. I’ve never cooked duck before, so I had no idea what I was doing, but hey, that’s part of the fun, right?
Next, I started looking up some recipes online. Man, there are so many ways to cook duck in French cuisine! I saw stuff about Magret, confit, and foie gras. I even read something about this fancy dish called “pressed duck,” which sounded super complicated. It got me thinking about how each part of France has its own special way of cooking duck. Like in Gascony, they do it differently than in other places.
My Cooking Steps
- Prepping the Duck: I decided to go with a simple roasted duck recipe. I cleaned the duck, patted it dry, and seasoned it with some salt, pepper, and herbs. I also pricked the skin all over with a fork to help the fat render out.
- Roasting: Then, I roasted it in the oven. The recipe said to start at a high temperature to get the skin crispy and then lower it to cook the meat through. I’m not gonna lie; I was a bit nervous about overcooking it.
- Making a Sauce: While the duck was roasting, I tried making a sauce. I used some of the duck fat that rendered out, added some shallots, garlic, and a bit of red wine. I simmered it until it thickened up a bit. It smelled pretty good, I must say.
- Serving: I let the duck rest for a bit after it came out of the oven. Then I sliced it up and served it with the sauce. I also made some mashed potatoes and sautéed spinach to go with it, just like I saw in some pictures online.
Honestly, it turned out better than I expected! The skin was crispy, the meat was juicy, and the sauce added a nice touch. It wasn’t perfect, but for a first try, I was pretty proud of myself. I get why duck is so popular in France now; it really is delicious. I’m definitely gonna try cooking duck again, maybe explore some of those other fancy French recipes next time.
