{"id":402,"date":"2010-11-23T23:40:59","date_gmt":"2010-11-23T23:40:59","guid":{"rendered":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=402"},"modified":"2010-11-23T23:40:59","modified_gmt":"2010-11-23T23:40:59","slug":"duck-disaster","status":"publish","type":"post","link":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=402","title":{"rendered":"Duck disaster"},"content":{"rendered":"

Tonight I tried to make duck teriyaki using Nigella’s recipe<\/a>. I made a few adaptations to the sauce as I had to use what I already had in the cupboards so that meant mild rice vinegar instead of sake, pale cream sherry instead of mirin and 4 tsp of garlic and ginger paste instead of just 2 tsp ginger. I also fried a bit of spring onion in the groundnut oil and at the end I threw in one sliced yellow pepper and 2 handfuls of mangetout and sugar snaps. All these adaptations were fine. I failed only in the duck area. Sigh.<\/p>\n

I had a whole duck you see. A lovely free range bird on special offer from Waitrose. Mr W kindly jointed it for me and I put the breasts back in the fridge for another meal. All the rest of the meat was to be used in the teriyaki. I thought that if I scored the legs quite deeply I wouldn’t need to bone them. Let me tell you, I was wrong. The juices next to the bone were still not running clear even though the smaller pieces of duck were way way overdone. Panicking, I fished out the smaller pieces and set them aside and scored the legs even deeper and threw them back in. I also added some water to the sauce to try to poach the legs a bit rather than just frying them. But somehow I overcooked the legs too and by the time the rice was ready I hadn’t reduced the sauce back down again after the addition of the water, well not enough anyway. So I killed all the duck and my sauce wasn’t syrupy enough either. Argh. On the upside though the sauce was quite tasty. This is what was left; I was too distraught to take photos of what we actually ate:<\/p>\n

\"\"<\/a><\/p>\n

Moral of the story: no bones means NO BONES.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tonight I tried to make duck teriyaki using Nigella’s recipe. I made a few adaptations to the sauce as I had to use what I already had in the cupboards so that meant mild rice vinegar instead of sake, pale cream sherry instead of mirin and 4 tsp of garlic and ginger paste instead of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-402","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=402"}],"version-history":[{"count":4,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions"}],"predecessor-version":[{"id":407,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions\/407"}],"wp:attachment":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}