So Ellie & I bought a duck.
We froze it.
And now we need to impress Mommy.Any suggestions on how to cook this thing?
Links to recipes?
Help us out ... we're counting on you.
Help us out ... we're counting on you.
Thursday, January 8, 2009
Duck, Anyone?
We froze it.And now we need to impress Mommy.Any suggestions on how to cook this thing?
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4 comments:
This site has all the duck recipes your heart desires!
http://www.backwoodsbound.com/zduck.html
I forgot, my favorite site is www.supercook.com it asks you what you have on hand and you enter what ingredients you have and it gives you recipe ideas for what you have in your house! I use this ALL the time! It is perfect for when you can't think of what to make!
A few suggestions:
Step 1) Cut out the breasts leaving the skin intact. Score the skin, season with salt and fresh cracked pepper,and saute the breasts skin (fat side) side down. Flip, and continue to saute until breast is meadium to medium rare done. Duck is normally served no more than medium doneness.
Step 2) Cut off the legs and saute them as well to render as much fat off of them as possible. (Reserve the fat and freeze for another time of cooking pleasure. I hear you can also spread duck fat on toasted rustic style bread instead of butter. Never have tried that one though.) Again, cook the legs until medium done. You can then pull the meat from the bones and make some killer duck tacos on an authentic corn tortilla. Create toppings as you wish. A sweet chipotle sauce would be killer.
Step 3) Take the carcass and roast with carrots, celery, and onion. When all is roasted, put carcass in an appropriately sized stock pot and fill with water; season with salt, fresh cracked pepper, and any other herb or spice you would like. Make a rich duck stock with this being careful to skim off as much fat as possible, and keeping the stock as clear as you can by using a ladle to remove as much stock as you can. The longer you let the stock simmer, the richer it should get. Recommend 2-3 hours of simmering adding water to cover everything, and skimming particles off when necessary. You can strain the stock through a collander lined with a double layer of dampened cheese cloth. If you refrigerate the stock the fats will harden at the surface, and you can remove them from the stock and store or discard.
Step 4) Make an awesome sauce for the duck breasts in step 1. My suggestion would be to create a rich sauce using the stock made above and some fresh squeezed pomegranate juice. Simmer sauce until it is reduced to a sauce consistency and not a soup consistency (dip spoon in and run your finger across the back of the spoon; if the sauce stays put and doesn't fill in where you ran your finger, you are good to go). Season as you wish. You may actually want to add a little bit of sugar to the sauce early on to make it a little more sweet. If you want a little bit of a spicy oriental twist to it, add a tablespoon or two of some spicy garlic and chili sauce to it. I've done something similar to it with pork chops.
I've never actually tried anything above, and pulled a lot of the ideas out of thin air. So you may want to do a little bit of research before following my suggestions. But I don't see why this wouldn't work out. let me know if you go culinary crazy and actually try this out.
So this is the recipe that I did create that inspired me for the duck idea. It sounds very interesting, but I've done it with both pork and buffalo, and they were both awesome. When I made it with buffalo, I made it at Kevin Scheibe's and had his brother in law try it, and he said it was worthy of being on a menu. His brother in law works for Charlie Trotter as a chef with some authority in his kitchen. So I know it is at least somewhat edible and worth a shot. I actually liked it better with the buffalo. If you don't have pomegranate jelly, use some juice and add some sugar. Or you can go to the store and buy some pomegranate juice and make your own jelly. You won't be disappointed with this recipe. It's a must try.
* 2 Pork Ribeye Chops or buffalo steak, seasoned with salt and pepper ( 4 chops could be used as well)
* 1/4 jar (small canning jar) Homemade Peach Preserves
* 2 Tbsp. Pomegranate Jam (I juiced the pomegranates myself)
* 1/2 cup Freshly Squeezed Grapefruit Juice
* 1 tsp. Asian Garlic Chili Paste
~ In a sautée pan, lightly brown and cook Pork Ribeye Chops. After browning evenly and cooked to medium doneness, add the Peach Preserves, Pomegranate Jelly, Grapefruit Juice, and Garlic Chili Past. Simmer until sauce has reduced down into a nice glaze and is bubbling up large sugary bubbles. Let rest for a short time and serve smothered in the great glaze you've just made. If you love the sweet and spicy combination, this is for you. Just enough spice to balance the sweet glaze.
Please note that this recipe is for two pork ribeyes. Those suckers can be pretty small. So you may want to increase the amounts on everything, especially if you are doing a steak.
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