For New Year’s day I made roast duck, twice-baked potatoes (baked, split and through the ricer then mixed with roast garlic, Amish butter, heavy cream and aged cheddar and topped with a dollop of sour cream), stuffing (I cheated - Pepperidge Farm herbed but with stock I made from the duck neck and guts the day before) and maple glazed baby carrots (steamed carrots tossed with a T of Amish butter and a T of maple syrup from our friends in Highland County, VA).
This recipe involves “koshering” the duck prior to roasting. Silly me – I always thought the salt was called kosher because it is, indeed, kosher. I learned from AB it is called “kosher salt” because it is used to prepare meats in the kosher method draining the blood in accordance with Jewish law. The flaky form of kosher salt coats the surface of the meat unlike the cubes of table salt which dissolve more readily and draw out too much moisture. (Speaking of salt, as a treat, I purchased a little bag of very expensive smoked fleur de sel – $17.95 for 6oz - from The Spice House. I ration it carefully, but is absolutely delicious sprinkled on a perfectly grilled filet mignon.) http://www.thespicehouse.com/spices/fumee-de-sel-chardonnay-oak-smoked-sea-salt
The duck was tender and juicy with a wonderful, rich flavor and the family loved it (proof positive - there are no leftovers) I doubt I will make it again, though, as I found it to be a little on the salty side. But, I am my own worst critic.
(P.S. I had coffee this morning topped with perfectly frothed milk. I got an aerolatte ® milk frother in my stocking. I absolutely love it! Please note, don’t turn it on before you put it in the milk. Waahoo!)