Teatime Choices
#766
Re: Teatime Choices
Fried mushrooms with fettuccine and fresh green chillies-a little parmesan on the side if desired
#768
Re: Teatime Choices
I wish! A couple of weeks ago while camping I conferred with my chef friend while bbq'ing a duck re: confit and on Tuesday I read a little Jamie Oliver on the same subject. $10 No Frills duck and it makes enough for several good meals - easy peasy.
#770
Re: Teatime Choices
I just spoke with a young man in the meat dept of Atlantic Superstore on Trinity Drive and he said he thought their frozen ducks were Grade A, then he checked and said they were $14 and $21. $14 could be a large utility duck (average is more like $11 - $12), $21 almost certainly Grade A. Take a look through the frozen poultry next time you're shopping.
#772
Re: Teatime Choices
I just spoke with a young man in the meat dept of Atlantic Superstore on Trinity Drive and he said he thought their frozen ducks were Grade A, then he checked and said they were $14 and $21. $14 could be a large utility duck (average is more like $11 - $12), $21 almost certainly Grade A. Take a look through the frozen poultry next time you're shopping.
Thanks again.
Now if I could just remember why I wanted them.
#773
Re: Teatime Choices
Duck Confit: I tend to use recipes as a set of loose guidelines rather than absolute law. Thaw one out, take the neck out of the body cavity then let it thaw the rest of the way. You can roast it whole but I like to halve or quarter them so the fat covers more while cooking. Season it however you want, herbs, garlic, there are no real rules. I quartered mine and made slashes through the meaty bits and marinated it in soy, spices, olive oil and wine. To cook a duck in it's own fat if split or quartered try a small roaster or a baking dish so the fat covers more meat. About 50 min uncovered @ 350 then turn it over for another 50. Let it cool then pull all the meat off (save the bones and bits (wings etc) for a lovely bowl of duck soup and pour the fat in the baking dish through a strainer or into a separating pitcher (pitchered :-)), so you can cover the meat with the fat and just pull bits of duck out and reheat with a bit of the fat as you use it. That's what makes it so flavourfull.
#774
Re: Teatime Choices
I shall paste that into my recipe list, thanks.
Previously I followed(ish) a Jamie Oliver method that began with slitting skin and roasting breast side down directly on the oven rack and catching the fat. It worked well enough but really only produced legs and skin with little breast. Not much for four, so it was really just on the side of something else.
It's better than Confit at $50 from!! Amazon
Previously I followed(ish) a Jamie Oliver method that began with slitting skin and roasting breast side down directly on the oven rack and catching the fat. It worked well enough but really only produced legs and skin with little breast. Not much for four, so it was really just on the side of something else.
It's better than Confit at $50 from!! Amazon
#775
Re: Teatime Choices
The fast food places that make it in quantity on Diners Drive-ins and Dives all roast it low and slow (like all day) under foil or film (but they all have reserves of extra fat) so watch videos, and most importantly have fun. I like the convenience of having that tub of confit in the fridge ready to dice or shred and re-heat, and yes, definately better than opening a $50 can.
#777
Re: Teatime Choices
Try as I might I just can't like eating duck-or rabbit', I think it's psychological cos ducks and rabbits are so cute.