WELCOME TO CHATEAU DU MER BEACH RESORT

If this is your first time in my site, welcome! Chateau Du Mer is a beach resort with a beach house and conference Hall. The beach house could now accommodate 10 guests, six in the main floor and four in the first floor( air conditioned room). In addition, you can now reserve your vacation dates ahead and pay the rental fees via PayPal. I hope to see you soon in Marinduque- Home of the Morions and Heart of the Philippines. The photo above was taken during our first Garden Wedding ceremony at The Chateau Du Mer Gardens. You can now read the national and international news in this blog at the right side bar. I have also posted my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos on this site, I do not own, but I have no intention on the infringement of your copyrights!

Marinduque Mainland from Tres Reyes Islands

Marinduque Mainland from Tres Reyes Islands
View of Marinduque Mainland from Tres Reyes Islands-Click on photo to link to Marinduque Awaits You

Wednesday, January 15, 2014

My Neighbor Gave Us a Roasted Duckling


The other day, our next door neighbor surprise us by giving a roasted duck in exchange for the 2 lb whole Dungeness crab that I gave her recently. I have never cook duck by rotisserie, so I have no idea how it taste. My neighbor has an expensive rotisserie set-up. She said it was not that hard, but required an overnight of brining. THE COOKED duck THAT SHE GAVE US WAS delicious.

I searched in the Internet how to cook duck by rotisserie and here is what I learned. The duck is better if you brine it overnight before cooking it. All sorts of flavor can be added by brining. Orange juice, tea, cider, beer, wine, soy sauce and many other liquids can be used to replace the water. Then add complimentary herbs and spices to create your own special flavor blend. For directions on how to brine a duck, check out: whatscookingamerica.net/Poultry/BriningPoultry.htm

Typically a 5-pound duck will cook in 1-1/2 to 2 hours. The internal temperature at the leg joint should reach 175 degrees F. Also, check to see if the leg joint is loose and tender and juices run clear.

If using a table top rotisserie, set heat to medium-low. If using a grill, heat grill to medium and place a drip pan under the duck to catch the rendered fat.
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