What's for dinner?

[HisArpy]

because of the duck
for everything else... and keeping up this thread lol

And, I just want to mention for those who haven't ever tried duck confit; duck legs look and taste like turkey legs. Same color, same texture, same flavors, same mouth feel.

I think the only real difference is that duck confit is juicy and turkey drumsticks are often dry.

I can post my recipe if anyone wants. Duck is available at WinCo (for those who have one nearby) or your local Asian market. I break down my duck into 2 breasts and the legs and toss the rest.

 

[Saint_Ann]

And, I just want to mention for those who haven't ever tried duck confit; duck legs look and taste like turkey legs. Same color, same texture, same flavors, same mouth feel.

I think the only real difference is that duck confit is juicy and turkey drumsticks are often dry.

I can post my recipe if anyone wants. Duck is available at WinCo (for those who have one nearby) or your local Asian market. I break down my duck into 2 breasts and the legs and toss the rest.

Duck, lamb, fall into that category of weird meats that I don't have enough experience with to cook well. Plus they're fucking expensive to fuck up.

 

[Saint_Ann]

Kinda like golf. Lol.

 

[HisArpy]

Duck, lamb, fall into that category of weird meats that I don't have enough experience with to cook well. Plus they're fucking expensive to fuck up.

Duck is easy to get right if you do it right. The thing is, it's not chicken so you can't cook it like chicken.

Duck breast: It should be boneless. Score the skin through fat but not into the meat in a cross-hatch pattern, 1/2" by 1/2" or so squares. You don't need smaller than that and bigger might not render the fat properly. Salt and pepper both sides and place into a COLD pan, skin side down. NO oil or butter, the fat will melt out and that's all you'll need. Cook over medium heat (at most). The fat will render out. Cook until the skin is crispy before turning over. Repeat, poking the meat with your finger, until it is medium rare. Your finger is the best tool you have for this job. The meat should be bouncy but not rubbery, rubbery is raw. If it's stiff then it's overdone. Remove breast from pan and cover with foil to rest. If you're unsure if it's done enough, remove early because you can always cook it some more. Slice before serving. I find 1 breast is barely enough for 2 people but it's do-able if you're not stingy with sides and bread. Plus dessert. NEVER forget dessert.

My best pan sauce for duck breast: Pour off most of the fat from the pan and add shallots or finely diced onion and saute. When onions are translucent, add 1/2 cup of red wine (duck isn't chicken, red wine works better) and a handful of whole red raspberries. Reduce by half, scraping the fond off the bottom of the pan and squishing the berries. The berries will squish easily once they're cooked, until then they'll resist so you don't need to get all muscled up when they don't squish so let 'em cook. When wine is reduced, add 1/2 cup chicken stock and reduce again until syrupy and the liquid coats the back of a spoon very well. Remove from heat and strain to remove onions and other bits. Add 2 or 3 Tbls of unsalted butter to strained mixture, gently stirring to emulsify the butter and the wine sauce. Do not whip or stir too vigorously or you'll break the sauce. Season to taste but it shouldn't need much. Sauce needs to be thick like syrup and will be opaque and shiny. A smear on the plate and the sliced breast on top, not the other way around.

Serve with glazed carrots and scalloped or au gratin potatoes. Goes well with a fruity red wine.


Duck confit: Prick the duck legs through the skin into the fat but not into the meat. You want a good coverage of piercing. On the underside, there's a white fat pocket at the edge of the skin that needs the same treatment. Season both sides with salt and pepper and put into a covered casserole that's oven safe. Add a few Tbls of neutral oil to the dish. Add rosemary, onion, garlic, thyme as a bouquet garni or sprinkle a bit of dried herbs onto the meat. Roast at 250* for about 1 1/2 hrs for 2 legs, 2 hrs for 4 legs. Remove from oven and turn the heat up to 450*. Remove legs from casserole dish and transfer to metal baking pan, skin side up. Roast uncovered in the oven for about 20 minutes until skin is crispy. You don't have to turn them over, the metal pan will crisp the underside at the same time.

Serve with potatoes (mashed, cubed, fried, or however you like 'em) or squash, and veggies. Karma points awarded for rustic rough chopped roasted zucchini, onions, cherry tomatoes, and eggplant. Would be a good holiday meal with Acorn squash and fresh cranberries in a sugar glaze. Either white or red wine is good.

 

[HisArpy]

BTW, duck is always available anywhere there's an Asian population because it's a staple in Asian cuisine.

I get my duck at Winco. Costco/Walmart/etc should also have it in stock. My last whole duck (maybe 3 months ago as of this post) cost $22.

 

[Wat_Tyler]

There are currently 13 ducks waddling the farm.


The killer Labrador Leaver knows where to "shop" for ducks.

 

[HisArpy]

There are currently 13 ducks waddling the farm.


The killer Labrador Leaver knows where to "shop" for ducks.

You need to teach your retriever to wait until AFTER you shoot the duck before he has to go to work.

 

[Wat_Tyler]

You need to teach your retriever to wait until AFTER you shoot the duck before he has to go to work.

She. She's a leaver - she leaves it. She does hunt - runs birds down - and kills them. She makes sure she stays in practice.

 

[Saint_Ann]

Duck is easy to get right if you do it right. The thing is, it's not chicken so you can't cook it like chicken.

Duck breast: It should be boneless. Score the skin through fat but not into the meat in a cross-hatch pattern, 1/2" by 1/2" or so squares. You don't need smaller than that and bigger might not render the fat properly. Salt and pepper both sides and place into a COLD pan, skin side down. NO oil or butter, the fat will melt out and that's all you'll need. Cook over medium heat (at most). The fat will render out. Cook until the skin is crispy before turning over. Repeat, poking the meat with your finger, until it is medium rare. Your finger is the best tool you have for this job. The meat should be bouncy but not rubbery, rubbery is raw. If it's stiff then it's overdone. Remove breast from pan and cover with foil to rest. If you're unsure if it's done enough, remove early because you can always cook it some more. Slice before serving. I find 1 breast is barely enough for 2 people but it's do-able if you're not stingy with sides and bread. Plus dessert. NEVER forget dessert.

My best pan sauce for duck breast: Pour off most of the fat from the pan and add shallots or finely diced onion and saute. When onions are translucent, add 1/2 cup of red wine (duck isn't chicken, red wine works better) and a handful of whole red raspberries. Reduce by half, scraping the fond off the bottom of the pan and squishing the berries. The berries will squish easily once they're cooked, until then they'll resist so you don't need to get all muscled up when they don't squish so let 'em cook. When wine is reduced, add 1/2 cup chicken stock and reduce again until syrupy and the liquid coats the back of a spoon very well. Remove from heat and strain to remove onions and other bits. Add 2 or 3 Tbls of unsalted butter to strained mixture, gently stirring to emulsify the butter and the wine sauce. Do not whip or stir too vigorously or you'll break the sauce. Season to taste but it shouldn't need much. Sauce needs to be thick like syrup and will be opaque and shiny. A smear on the plate and the sliced breast on top, not the other way around.

Serve with glazed carrots and scalloped or au gratin potatoes. Goes well with a fruity red wine.


Duck confit: Prick the duck legs through the skin into the fat but not into the meat. You want a good coverage of piercing. On the underside, there's a white fat pocket at the edge of the skin that needs the same treatment. Season both sides with salt and pepper and put into a covered casserole that's oven safe. Add a few Tbls of neutral oil to the dish. Add rosemary, onion, garlic, thyme as a bouquet garni or sprinkle a bit of dried herbs onto the meat. Roast at 250* for about 1 1/2 hrs for 2 legs, 2 hrs for 4 legs. Remove from oven and turn the heat up to 450*. Remove legs from casserole dish and transfer to metal baking pan, skin side up. Roast uncovered in the oven for about 20 minutes until skin is crispy. You don't have to turn them over, the metal pan will crisp the underside at the same time.

Serve with potatoes (mashed, cubed, fried, or however you like 'em) or squash, and veggies. Karma points awarded for rustic rough chopped roasted zucchini, onions, cherry tomatoes, and eggplant. Would be a good holiday meal with Acorn squash and fresh cranberries in a sugar glaze. Either white or red wine is good.

Zowie!

 

[HisArpy]

Zowie!

You CAN do it. The duck breast with berry sauce takes about 45 minutes from the time you turn the fire on under the pan to serving.

 

[73Seahawks]

Leftover pork chops, mash potatoes, corn and good ole fashioned Sweet Potato Pie.

 

[Wat_Tyler]

Big ol' glopped together salad.

I posted a picture of the last one. This one looks the same.

 

[Saint_Ann]

You CAN do it. The duck breast with berry sauce takes about 45 minutes from the time you turn the fire on under the pan to serving.

I used to make a duck a la range (?) except I used Cornish hens.

Tonight I be havin' farmer sausage with peach halves under the broiler with Kraft mac&cheese, oh and 1/2 an avocado. It's a little ripe so I call it Amish style.

 

[HisArpy]

I used to make a duck a la range (?) except I used Cornish hens.

...a l'orange. Duck in orange sauce. It's good but the berry sauce is better.

Tonight I be havin' farmer sausage with peach halves under the broiler with Kraft mac&cheese, oh and 1/2 an avocado. It's a little ripe so I call it Amish style.

Pics or it ain't happening.

 

[Saint_Ann]

...a l'orange. Duck in orange sauce. It's good but the berry sauce is better.



Pics or it ain't happening.

Too late. I'm stuffed. Lol.

 

[HisArpy]

Too late. I'm stuffed. Lol.

^bot

 

[glamorilla]

i put myself on an ultra strict diet on April first and ten weeks later I am very pleased with the results.

I'm going to do something decadent.

I'm going to drink a soda.

maybe.

 

[Saint_Ann]

i put myself on an ultra strict diet on April first and ten weeks later I am very pleased with the results.

I'm going to do something decadent.

I'm going to drink a soda.

maybe.

The diet dr. Pepper usually doesn't make me puke.

 

[HisArpy]

i put myself on an ultra strict diet on April first and ten weeks later I am very pleased with the results.

I'm going to do something decadent.

I'm going to drink a soda.

maybe.

^'nother bot.

 

[glamorilla]

I went with some dulce de leche ice cream.

 

[Saint_Ann]

You went to the opera?

 

[HisArpy]

I went with some dulce de leche ice cream.

Pic?

No?

Guess what...

 

[AnomalyLady]

Leftover pork chops, mash potatoes, corn and good ole fashioned Sweet Potato Pie.

Is the sweet potato pie sweet or savory?

 

[AnomalyLady]

The diet dr. Pepper usually doesn't make me puke.

Try ginger ale

 

[Saint_Ann]

Try ginger ale

Growing up we would only get ginger ale at New a years eve when the adults would use it as a mixer for the rare times they would drink alcohol.