Duck is generally a sweet and sour dish … Yes, this delicious meat blends extremely well with sweet and sour sauces. Lacquered with jam, honey or citrus… The duck is a very versatile dish. It is so fine and delicious, it would be almost unthinkable not to use it for your tableful during the holiday season. Like other Christmas birds, it will inevitably be appreciated and acclaimed by all, especially if you follow these tips:
- Offer your guests a duck whose flesh is pink or slightly bloody.
- Do not forget salt and pepper stuffing and allow to cool before stuffing your duck. It will be tastier and more presentable (too packed, the stuffing will pop the flesh of the duck, which would make it somewhat not presentable ).
- Use string or wooden skewers to close the opening, all being well tied so the duck is presentable and easier to cut.
- For cutting, prefer to slice in quarters, the service will be most appreciated.
Photo credit: Puamelia