Pulaski

As someone once said "There are people who can burn water...........".

A good quality turkey (granted, most probably aren't), well prepared and not overcooked, is very tasty. …. And not at all greasy.

Hotscot

Why do persist in posting all that formatting code?
I used to look up to you as an arbiter of pedantry.

macliam

I will grant you that turkey is not greasy. Nor is blotting paper.

Steerpike

Duck is where it's at!

https://www.dartagnan.com/duck-leg-c...ENDC007-1.html

They have these at our Costco from time to time and I stock up on them. $13 for a 5oz leg ain't cheap but ... oh my, delicious!

Hotscot

I live in a place where Costco doesn't stock duck.
We're moving to a place where they do.

caretaker

Ok, l'll defer to you on this because I don't know anyone who's had their arm broken by one. They can really hit though. I've eaten lots of them and they're good to eat if cooked properly, but I prefer wild ducks.
Edit: No Frills had more ducks @ $4.41/lb so I have 2 in the freezer, time to thaw one out!

Steerpike

It should probably be used as one of those factors that help 'rate' neighborhoods! "Does the local Costco stock prepared duck?". . More important to me than local school ratings!

macliam

Now you're talking! Last night I made Chinese-spiced Duck breast with Hoisin sauce - all pan fried (forget the oven, good duck eats rare - dry pan fry skin down for several minutes to blitz the fat and crisp the skin, then drain the fat, flip the duck and cook a few minutes. Rest it and thinly slice. Put a shotglass of hoisin into the cooking rice (basmati) to heat up, so when the rice is done (about the same time as the sliced duck), everything is go. Sliced duck on a bed of rice, hoisin poured over. 20 minutes tops. Yum!!

Here we have Gressingham duck - a cross between mallard and Pekin ducks, first bred in 1980 and now produced in Suffolk. It is duck X 5, flavoursome and plump! https://www.gressinghamduck.co.uk/ab...he-duck-people

Hotscot

zzrmark

The only good thing for duck or goose is cooking with the fat, it makes great roasties, pheasant's not bad if you don't mind gamey

macliam

No, no - the Duck dish I described can't really use any other meat - and you have clearly never tried "Arroz de pato", boiled and roasted duck, shredded and added, with some of it's fat, to already boiled rice, flavoured with black pepper and smoked paprika, topped off with a few slices of spicy chouriçoand the whole thing returned to the oven for the flavours to amalgamate and the top layer to crisp up. Serve with a good Alentejo red - Herdade de Grous or similar. Heaven. (This is a simplified version, missing the many "pormenores" that make this not a recipe but a cuisine)


"No, Sir, when a man is tired of Duck, he is tired of life", Sam Johnson's lesser known brother, Donald.

zzrmark

Sorry, there is a reason two legged stuff with wings is called fowl, duck and goose are right up there with chicken and turkey in my list of least favourite meats - I never was overly keen but making a delivery to a Shippams chicken processing factory about twenty five years ago was the final nail in the coffin.
Not many things turn my stomach, working in a trawler's dill never put me off fish ( but I bet it would put off most other people, they rank number two to sewage plants for nastiness - yes I've done work in those too) and bovine slaughterhouses never put me off beef but that Shippams 'food' production place was the nastiest.

Pulaski

If you really think that, then you either have no taste buds or someone has been giving you something else and telling you that it's duck, because duck doesn't taste like anything else and it is the only meat that I would seriously consider passing over a top-grade steak to choose. I criticized goose earlier for being tasteless and greasy, well duck is the exact opposite, it has an exquisite taste and a great texture. And I would take roasted corn-fed duck over anything and everything else - I have only had it a few times but as rarely as I see it, I would order it every time I see it on a menu.

macliam

I love steak (Pan fried Rib-eye with basmati rice tonight), but I have to agree that a serious duck dish can run steak a close second. So I agree with you about the meat - but corn-fed? seriously?
Ducks are omnivorous, so any monotrophic feeding seems inherently wrong. Likewise chicken - I remember watching the chickens back home going for anything that moved - and in Portugal, it was a brave lizard that entered the coop...... so I've seen that odd yellow corn-fed chicken and thought that was just wrong on so many levels - but duck????
We avoid eating chicken out and do not buy anything but free-range chicken - it simply tastes better, so I'd rather have less with more flavour.... and give the chicken a slightly better life too. I wouldn't be buying chlorine-washed US chicken for the reasons the EU gives...... I want my food raised healthy, not treated to kill off bacteria when it's dead. Likewise I choose my meat carefully - because I believe that the treatment of the animal is reflected in the taste and texture of the meat - and I'm literally prepared to put my money where my mouth is!! However, I like my beef hung for at least 21 days - 28 seems optimum - "fresh" beef is a misnomer for me..... but in Portugal it's the norm (maybe due to climate) and more and more in the UK too, since aging costs money.

Sorry, I'll rein myself back in..... we're a long way from roadkill!!

SultanOfSwing

Imagine, if you will, a world where people make up their own minds about what they like and don't like to eat.

Jesus, every thread on this site becomes bloody insufferable as soon as someone starts talking about either food, or appliances.