It’s that time of year again, when the air is crisp and fragrant, and the smell of snow is just around the corner.
Autumn is in full swing, Thanksgiving is almost here and we are celebrating our own holiday in Slovenia – St. Martin’s Day when must turns into wine. This holiday is usually celebrated with a roast duck or goose and braised red cabbage. And, of course, the obligatory glass of wine.
In our household we eat a reducetarian diet. Meat is not really the staple of our diet. That is, we mostly eat plant-based, vegetarian dishes, plenty of grains, hearty soups and salads, but will consume meat & fish dishes from time to time.
So it’s not every day that I prepare meat dishes, less even the times I make an actual roast. But there’s something primal about seasoning and slowly roasting a bird for a couple of hours. And the moment you take the bird out of the oven with the utmost respect and place it on the dinner table. It’s almost like… a ritual.
And as spectacular as the dish looks on the table, there really is nothing complicated to making a good roast bird. The challenge is to make it perfect. Now I am not saying this roast duck is perfect, but it is damn delicious! 🙂
I did not bother removing the least appealing parts, like wings and tail, so the bird may look a bit… rustic. It’s the flavour that counts, right?
You can serve this lovely duck with some roasted potatoes and braised red cabbage. We made this duck for 2 people, so there were plenty leftovers that we used the next day in Roast Duck Tacos 🙂
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Roast Duck goes splendidly with: