|This is my glazed duck I cooked at home.|
Earlier last year I attended the Pork class at Restaurant Atelier in Glebe.
It was so fabulous and inspiring that I was so pleased when I was able to attend a Duck class later in the year.
|This is the delicious duck Darren cooked in the class and we got to gobble up!|
One of the many fantastic recipes Darren taught us was glazed duck, such a simple recipe that anyone could cook.
Firstly the duck is plunged into boiling water and then hung up to drip dry.
The duck is then coated a few times with a glaze (made by bringing equal quantities of malt extract, chinese caramel sauce and kecap manis to just a boil).
Once the duck is looking shiny it is kept in the fridge overnight.
Give the duck a new coat of glaze and bake covered for an hour then uncover for another thirty minutes.
Give the duck plenty of time to rest then enjoy.
It was a really beautiful way to cook a duck.
We have totally fallen for everything Restaurant Atelier has to offer - classes, dinners, spits on a sunday - you need to go there.
We enjoyed our wedding anniversary dinner there in December, and it was amazing - from start to finish - perfect.
|Our first course of the degustation - Kingfish.|