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NOTE: Every hour or so, check the roast. You may need add water to the bottom of the roasting pan as necessary due to evaporation.
I find it amazing how a simple rub and a slow roast can transform a pork shoulder into a succulent meal that can be served in a variety of manners. Once cooked, the possibilities are endless. Whether it's pulled for BBQ, shredded for empanadas or fajitas, roughly cut for Cuban-style sandwiches or served as a stand alone meal beside your favorite side dish, this simple recipe will produce a roast that is covered in a deliciously thick, crispy bark that pulls away to reveal a moist, tender, fall-away-from-the-bone meat that simply bursts with natural pork flavor.
NOTE: Every hour or so, check the roast. You may need add water to the bottom of the roasting pan as necessary due to evaporation.
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If you're one who enjoys the delicious succulence of duck, but are afraid to attempt it at home, you're not alone. Many feel the same way! However, I'm going to clear up the mystery and show you that cooking duck is not the daunting task many make it out to be. In fact, if you follow this simple recipe, in three hours you'll be serving a meal of tender, juicy duck meat wrapped in the crispiest outer layer of skin you could ever imagine. For this recipe, I chose to prepare the duck with a side of Rösti Potatoes and a crisp salad.
Recipe for Orange Sauce:
Rösti dishes originated in Switzerland and typically consist of a coarsely grated potato fried in oil, butter or quite commonly, no fat at all. After grating, the potato is usually shaped into a flat patty, but often, its roundness is determined by the shape of the pan itself. Once cooked, the end result is a crispy golden brown patty not all that dissimilar from a latke or hash brown. In its most basic form, the sole component of a Rösti dish is the potato; cooked or raw, with perhaps, the addition of salt and pepper. Predominantly eaten within the German-speaking regions of Switzerland, the dish has evolved to become a cultural phenomenon as a breakfast accompaniment. However, creative cooking methods as well as the introduction of a number of decadent and herbal ingredients such as pancetta, bacon, cheese, garlic, scallions and more, has made it the perfect side to nearly any dish in your repertoire. In this case, I cooked it beside my Crispy Roast Duck with a crisp, green salad to offset the full richness of the meal. Though the ingredients in this recipe differ - particularly the use of duck fat to amplify the dish's richness - this method for cooking the Rösti Potato was taught to me by my good friend, Chef Michael Flynn, who never hesitates to impart his culinary wisdom upon a willing student.
For this recipe, I'd chosen to use "duck fat" aka Liquid Gold, to fry the patties in order to amplify the richness of the dish. I made this choice become I served the Rösti potatoes beside a Roast Duck and had the drippings at my disposal. Before utilizing it to fry, I strained it thoroughly until I had a clear liquid to work with. However, feel free to use whatever oil or fat you have on hand. |
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