{"id":630,"date":"2018-11-25T13:18:02","date_gmt":"2018-11-25T13:18:02","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=630"},"modified":"2018-11-25T13:18:02","modified_gmt":"2018-11-25T13:18:02","slug":"roast-duck-with-beetroot-compote","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=630","title":{"rendered":"Roast duck with beetroot compote"},"content":{"rendered":"<p><!--kg-card-begin: markdown--><\/p>\n<p>This was a big bird at 2.5kg. The fact that the two of us polished it off in one night both disturbs me and provides me with not a single moment of regret.<\/p>\n<p>The skin was crispy and flaky, almost like a salty, salty pastry. And the meat juicy and succulent. I see no reason to ever use another method to roast a duck. 180c for 1 hour 45 minutes, on a wire rack with a pan to catch the fat. A little longer than suggested in the book, but this was also a bigger bird.<\/p>\n<p>Some newly acquired Bristol five spice pepper was a great addition. Less in your face than some peppercorns, more aromatic.<\/p>\n<p>The duck is so indulgent and fatty that the sharp beetroot compote was wonderful. A little time consuming to grate the beetroot without a food processor, but worth it. A lovely addition would be some toasted chopped nuts sprinkled over the top.<\/p>\n<p><img decoding=\"async\" src=\"\/content\/images\/2018\/11\/20181123_195535.jpg\" alt=\"\"><\/p>\n<p>From Rory O&#8217;Connell &#8211; Master It, pg. 188 &amp; pg. 292<\/p>\n<p><!--kg-card-end: markdown--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was a big bird at 2.5kg. The fact that the two of us polished it off in one night both disturbs me and provides me with not a single moment of regret. The skin was crispy and flaky, almost like a salty, salty pastry. And the meat juicy and succulent. I see no reason&#8230;<\/p>\n","protected":false},"author":1,"featured_media":620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[69,106,108,105,107],"class_list":["post-630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-beetroot","tag-compote","tag-master-it","tag-roast-duck","tag-rory-oconnell"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=630"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/630\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/620"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}