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Slow day on ROFF.......hm.......
O.k., so, last night Becky's brother (well, step-brother, anyway) Brad and
his wife Karen and their two boys Reese and Mason came over for our monthly "let's get stupid in the kitchen!" night. This was a bit of a milestone; it's been exactly (more or less) a year since we began what would become a tradition when Brad came over on Superbowl Sunday to learn from your humble narrator how to make pizzas. See, Brad has acquired a love of cooking and, upon hearing that I had unlocked most of the secrets of this arcane art some time ago, decided that a lifetime of indentured servitude to the master was by no means too high a price to pay in the expectation of someday achieving godhood. "What the hell," sez I, "no skin off my ass." Each month we decide on a theme for the next gathering. Becky and Karen offer opinions but Reese and Mason don't get a vote......nothing wrong with microwave mac and cheese, but an unvaried diet thereof is hard to reconcile with the paramount notion of experimentation. Sometimes a decision is made on the spot. Typically, the process involves a couple of phone calls spaced over two or three weeks. Thus far, we've done Mexican, Pasta, Grillfest, the aforementioned Pizza, Indian, Soup, and a couple of other things I disremember at the moment. Last night was......wait for it.......POTATOES! Yep, the lowly spud, that magnificent tuber whose sudden absence on an island somewhere in the eastern Atlantic some decades back ultimately resulted in the excruciatingly repulsive tradition whereby millions of Americans subject themselves to the ingestion of a green-dyed miserable excuse for beer each year at approximately what is putatively (if also more than a bit ironically......at least in some parts of the country) the official end of winter. Brad (the timid neophyte) always has a recipe or two in mind before arrival, and usually has a dish or two prepped in advance as well. This time (he's growing!) he came sans prep......mise en garde ala carte, as it were. Um......well, he DID bring a couple of Cornish game hens (so-called) and a bottle of dark soy with which to bathe them......"just to get us over the rough spots between courses". Not a bad idea.....they were awfully good baked at 350 for an hour with frequent basting using the soy and some other stuff that I was too busy to take note of. YT prefers to wing it.......stocking up on likely ingredients and waiting for the muse to strike.......as she did......with a vengeance.....more on this later. O.k., anyway, while awaiting the arrival of the sous chef, the chef du hote is struck by a bolt of inspiration even before the muse puts in an appearance. "Why not," thinks I, "trot out the trusty mandolin (for which some credulous fool paid upwards of $175 U.S. more than a year ago and for which he had not yet discovered any legitimate use {but, hey, it's a Bron.....genyuwhine FRENCH!.....how's THAT for 38 star cachet, huh, Kennie?! :) }) and cut a couple o' them spuds real thin like and make some tater chips (which he personally doesn't care for all that much anyway, but what the hell.)?!" Any spud will do. Personally, I like small waxy ones.......Yukon golds, yer basic reds, etc. Cut the potatoes very thin.....about 1mm is perfect for a standard chip......thicker makes them a bit crunchier. Consistency in the finished product is closely linked to consistency in time, oil temperature, and thickness.....this is where the mandolin comes in handy. Place the raw slices immediately into a bowl of cold water and rinse thoroughly. Several changes of water are needed. Keep replacing the water until no sign of cloudiness (suspended starch) remains. Heat as much oil (I use the cheap store brand "vegetable" oil) as you can afford and as will safely fit in a large heavy fryer (a cast iron Dutch oven is ideal) until just about ready to smoke. While the oil is heating, blot the potato slices thoroughly between a couple of towels. When the oil is hot, start putting the potatoes in, spacing them about 15-20 seconds apart......this allows you to take the first ones out when finished and continually add fresh ones rather than trying to do them in batches which is more difficult to coordinate and causes the oil temperature to fluctuate wildly. As the chips come out of the fryer, place them on a wire rack and immediately add salt, McCormick's Creole seasoning blend, hot sauce, or other dressing of choice. I did this while Brad was getting the birds in the oven. Everyone else claimed (presumably in deference to my easily bruised feelings) that they were fabulous. I thought they tasted pretty much like potato chips. Brad, having gotten the hens safely into the oven and slathered with their first coat of soy-whatever mix, proceeds to cut 1/8 inch slices of Yukon golds on the mandolin (did I mention it's FRENCH, Kennie?) and places them in a ten inch cast iron skillet with.....a touch of sea salt, freshly cracked black pepper, and a couple tablespoons of ghee.....that's it....that's all.....throws a lid on the pan and into the oven for 45 minutes. The muse shows up. Well, actually, she'd whispered in my ear the day before, but it was time to put her advice into action. "Why not," she had said, "try some deep-fried mashed potatoes?" "Say wha'?" quoth I. Hm......think about it..Scotch eggs. Hard boil an egg....wrap it in some doughy, bready kinda stuff and deep fry. Sounds stupid, but it works. Why not spuds? Hm...... So, I broach (which is not at all the same thing as broasting or poaching) the idea to Brad. "Hm....." sez he. Earlier in the day, at an Italian market not so very far from home, I'd bought some hard salami, feta, scallions, and what they call "sweet-piquant" peppers......red cherry peppers.....with a little bit of heat.....a bit smaller than golf balls and pickled in sugar and vinegar. I coarsely chopped about equal quantities of each. I then boiled a mix of several varieties of potatoes (about one and a half pounds) cut into chunks.....with the skins left on.....until fork tender. Drained the spuds and returned to the pot with two thirds of a stick of butter, about a cup of sour cream and eight or ten garlic toes cut into large chunks. Mashed them coarsely (mashed potatoes without lumps are an abomination under any circumstances) and set aside to cool while we drank wine, talked stupid and munched on all the other stuff. When the mashers had cooled sufficiently to handle, we flattened out a portion in the palm of one hand, added a couple teaspoons of the stuffing mixture, put some more spuds on top, and rolled them into balls about the size of a medium lemon. As a test, we made a small (one inch or so) ball of leftover spuds and dropped it into the hot oil. O.k. for the first thirty second.....and then it started to come unglued......little bits of potato sludge swirling around in hot oil. Hm...... :( "Egg wash!", chants the sous chef. "And cornmeal!" responds the chef du hote. Quickly......no time to waste......we beats a couple of eggs in a bowl and fill another with corn meal. Potato balls are rolled first in the egg and then in the meal, and plop! into the oil. Four minutes later, out comes a golden brown orb of stunning visual appeal and, as it turns out less than a minute later, extraordinary flavor. The cornmeal coating has turned crisp, the egg wash has prevented any oil from penetrating the surface and held the whole thing together. We got us a serious winner! WHEW! What an adventure! There was more, but I gotta go cool off. Wolfgang oh, and brad's baked sliced spuds were awesome too. obroff......you could put fish in the mashed potato balls. |
"Wolfgang" wrote in message ... Clip Wolfgang and Brads excellent adventure Hm......think about it..Scotch eggs. Hard boil an egg....wrap it in some doughy, bready kinda stuff and deep fry. Sounds stupid, but it works. Why not spuds? Hm...... Scotch eggs are wrapped in sausage. http://www.britainexpress.com/articl...cotch-eggs.htm From a BBC artical Jim Eadie, director of the ABPI Scotland, said: "Scotland has one of the highest rates of heart disease in the developed world." http://news.bbc.co.uk/1/hi/scotland/3719507.stm Wolfgang oh, and brad's baked sliced spuds were awesome too. obroff......you could put fish in the mashed potato balls. |
"B J Conner" wrote in message news:NSSPd.18109$uc.15317@trnddc05... Scotch eggs are wrapped in sausage. Yeah, that sounds right. I've only had them a couple of times.......and my attention on those occasions was on the beer. :) Wolfgang they were pretty good, though. |
"B J Conner" wrote in message news:NSSPd.18109$uc.15317@trnddc05... Scotch eggs are wrapped in sausage. http://www.britainexpress.com/articl...cotch-eggs.htm I've enjoyed an early lunch with the Scotch Eggs at MacTarnahan's Brewing Co. 2730 NW 31st Ave. • Portland, OR Good stuff, and I'm ignoring the health article. |
Wolfgang wrote:
snipped "salivation on sand mountain" :) WHEW! What an adventure! obroff......you could put fish in the mashed potato balls. in stark contrast, i cooked something "aztec" ... but the port was tasty! jeff |
"Jeff Miller" wrote in message news:qJ0Qd.55542$2p.41612@lakeread08... Wolfgang wrote: snipped "salivation on sand mountain" :) WHEW! What an adventure! obroff......you could put fish in the mashed potato balls. in stark contrast, i cooked something "aztec" ... but the port was tasty! jeff Amazed Indian Joe says----gosh chicken little must have fallen - the world must have turned around--JEFF MILLER talking about cooking on the first warm day of early spring High of 64 here yesterday---played tennis in am with young bucks then back out in pm for three sets of mixed doubles, put my lommis together to start practice casting before mixing with the stars at Penns--perhaps i will dig out a couple of brim today - |
While the tour was enjoyable, no mention of Irish potato history is complete
without a dish of Colcannon. To your basic mashed potatoes, add shredded cabbage sauteed in butter with chopped onion and scallion. Mix into warm hot mashed potatoes adding butter and cream to taste. Kosher salt and white pepper will finish the dish. Serve hot with corned beef brisket, more cabbage, and parsnips. If you find that you have left-over colcannon, wrap portions about tennis ball size in pie crust pastry, seal the edges, penetrate with a fork to vent steam, brush with milk, and bake at 350 until golden brown. The results, Dublin Potato Knishes. The pack well for an early morning breakfast on cold water. Smoked trout or whitefish can be included for more protein and flavor enhancement. -- Stev Lenon |
On Mon, 14 Feb 2005 15:30:09 GMT, "slenon"
wrote: While the tour was enjoyable, no mention of Irish potato history is complete without a dish of Colcannon. To your basic mashed potatoes, add shredded cabbage sauteed in butter with chopped onion and scallion. Mix into warm hot mashed potatoes adding butter and cream to taste. Kosher salt and white pepper will finish the dish. Serve hot with corned beef brisket, more cabbage, and parsnips. If you find that you have left-over colcannon, wrap portions about tennis ball size in pie crust pastry, seal the edges, penetrate with a fork to vent steam, brush with milk, and bake at 350 until golden brown. The results, Dublin Potato Knishes. The pack well for an early morning breakfast on cold water. Smoked trout or whitefish can be included for more protein and flavor enhancement. Speaking of recipes, here's a famous (old) Mexican recipe for preparing old, tough wild Russian boar. Gut and skin one boar. In a 55-gallon drum, add 20 gallons Mezcal, pulque, or Tequila, 1 gallon of Bufalo hot sauce, 5 pounds of chopped jalapenos, a few large onions, 5 pounds each of sliced sour oranges and limons, and a bunch of cilantro and (Mexican) oregano. Stuff the carcass into the barrel and seal with beeswax. Bury the drum in the ground and leave for a week. Dig up barrel and remove the carcass. Throw it away and drink the liquid. Go to the hospital and wait/pray to die. Bon Appetit! R |
Dig up barrel and remove the carcass.
Throw it away and drink the liquid. Go to the hospital and wait/pray to die. Bon Appetit! R Sounds very reminiscent of the old New England recipe for Coot Stew involing a coot and a brick. -- Stev Lenon 91B20 '68-'69 When the dawn came up like thunder http://web.tampabay.rr.com/stevglo/i...age92kword.htm |
"Jeff Miller" wrote in message news:qJ0Qd.55542$2p.41612@lakeread08... Wolfgang wrote: snipped "salivation on sand mountain" :) WHEW! What an adventure! obroff......you could put fish in the mashed potato balls. in stark contrast, i cooked something "aztec" ... but the port was tasty! Mmmmmmm.....long pork and port! Wolfgang who believes firmly in the (presumably macrobiotic) principle that things that sound alike go well together. :) |
"slenon" wrote in message ... ...If you find that you have left-over colcannon, Inconthievable! wrap portions about tennis ball size in pie crust pastry, seal the edges, penetrate with a fork to vent steam, brush with milk, and bake at 350 until golden brown. The results, Dublin Potato Knishes. Hey Jeffie! Does this sound familar?* The pack well for an early morning breakfast on cold water. Smoked trout or whitefish can be included for more protein and flavor enhancement. Thanks.......will definitely give it a try. Wolfgang who, as long as he gets to cook it himself (after a careful perusal of the MSDS), will gratefully accept ANY recipe.......regardless of source. :) *what......no olives? :( |
Joe McIntosh wrote:
"Jeff Miller" wrote in message news:qJ0Qd.55542$2p.41612@lakeread08... Wolfgang wrote: snipped "salivation on sand mountain" :) WHEW! What an adventure! obroff......you could put fish in the mashed potato balls. in stark contrast, i cooked something "aztec" ... but the port was tasty! jeff Amazed Indian Joe says----gosh chicken little must have fallen - the world must have turned around--JEFF MILLER talking about cooking on the first warm day of early spring actually...went fishing yesterday...much cooler on the pamlico. ice on the water at the landing when i put in. spent more time running the boat around the sound...no fish, but a nice day away from manunkind. went out to the area near the military bombing range and the old tanker they drop ordinance on. posting some photos on abpf. jeff |
Wolfgang wrote:
"slenon" wrote in message ... ...If you find that you have left-over colcannon, Inconthievable! wrap portions about tennis ball size in pie crust pastry, seal the edges, penetrate with a fork to vent steam, brush with milk, and bake at 350 until golden brown. The results, Dublin Potato Knishes. Hey Jeffie! Does this sound familar?* a thorn is a thorn is a thorn... and in the case of pasties (or olives), i'll choose to eat the thorns everytime. jeff |
Wolfgang wrote:
snip Mmmmmmm.....long pork and port! Wolfgang who believes firmly in the (presumably macrobiotic) principle that things that sound alike go well together. :) Please, don't post anything involving duck. -- Herman, delurking |
Wolfgang
who, as long as he gets to cook it himself (after a careful perusal of the MSDS), will gratefully accept ANY recipe.......regardless of source. *what......no olives? It seems that every cuisine has some sort of filled pastry that can be baked or fried and packed for remote dining. You might also mix kasha with either cubed and boiled or mashed potatoes , onions, garlic, and fill knishes with the result. The filling is a bit more heart-healthy, provides small amounts more of protein, and large amounts more of flatus. Kasha knishes are best reserved for warm mornings on high summer waters where waders are not required. Fish upwind of your friends. I only add olives to potatoes when making potato salads or salad nicoise. -- Stev Lenon |
Mmmmmmm.....long pork and port!
Wolfgang Better served with rice beer or Kava, and a clear exit plan -- Stev Lenon 91B20 '68-'69 When the dawn came up like thunder |
"Herman Nijland" wrote in message ... Wolfgang wrote: snip Mmmmmmm.....long pork and port! Wolfgang who believes firmly in the (presumably macrobiotic) principle that things that sound alike go well together. :) Please, don't post anything involving duck. -- Herman, delurking Hm.......that presents all kinds of interesting possibilities! :) Missed you. Stick around for a while. Wolfgang |
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Kevin Vang wrote:
snipped for bandwidth You don't need elaborate side dishes. Perhaps a loaf of crusty french bread and a crisp green salad, but you will definitely want to bring out your best bottle of red wine. OK, you will want 2 or maybe 3 bottles of wine. Also have plenty of napkins, because the grease will be all over your fingers and dripping down your chin. Eat it with someone who will appreciate it. Kevin If this is an invitation you're on! That is, if I ever make it over the big pond. -- Herman, testing his wings. |
Kevin Vang wrote:
snip Cooking the duck is simplicity itself. Try to restrain the impulse to tart it up with a lot of extra ingredients. Preheat your oven to about 450F or so, and pat the bird dry and put it into a deep roasting pan. If you have fresh herbs you can stuff them into the cavity, parsley, sage, thyme, but don't bother with dried. You'll get rid of a lot more grease if you slow roast a duck than if you flash roast it in a blast furnace. Roast at 325F for 2 or 3 hours (until the breast is ~150-160) THEN turn the oven to 400F for as long as it takes to brown the skin, not more than 20-30 minutes longer. -- Ken Fortenberry |
Eat it with someone who
will appreciate it. Kevin Sounds quite delicious. Haven't had a duck since Thanksgiving. It's time for one. I like the simple and direct approach you suggest. I do prefer a blackberry jam reduction to cherry or currant. -- Stev Lenon 91B20 '68-'69 When the dawn came up like thunder http://web.tampabay.rr.com/stevglo/i...age92kword.htm |
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Kevin Vang wrote: it. Pluck as much by hand as you can (OBROFF: you can recover many useful feathers for flytying from a duck) then singe off the remaining down with a blowtorch, and pick out any pinfeathers with a pliers. next time you might want to try dipping the plucked bird in was and then scrapping it off, takes any remaining feather material off but leaves the skin in tact. |
Wayne Knight wrote: try dipping the plucked bird in was that would be *wax*, not was. Wayne the typing impaired |
"Kevin Vang" wrote in message ... In article , ...you must pluck the bird. I know it's a pain, but if you skin it or breast it out, you will be punished by having to eat dry flavorless meat.... Remainder of excellent sounding recipe snipped. Breasting a wild duck or goose can result in a superb, succulent dish, quickly and with a minimum of effort. Simply coat the breast liberally with oil or fat of choice and grill rare to medium rare over a very hot charcoal fire. This should take no more than 3-4 minutes, maximum, per side of a mallard breast or 6-8 for goose.....depending on heat and desired degree of doneness. Err on the minimal side......as you noted, this meat WILL dry quickly and fatally. I've served this to quite a few people who had previously given up on wild duck and goose. All of them found it to their liking and adopted the method. Wolfgang |
"Kevin Vang" wrote in message ... In article , ...you must pluck the bird. I know it's a pain, but if you skin it or breast it out, you will be punished by having to eat dry flavorless meat.... Remainder of excellent sounding recipe snipped. Breasting a wild duck or goose can result in a superb, succulent dish, quickly and with a minimum of effort. Simply coat the breast liberally with oil or fat of choice and grill rare to medium rare over a very hot charcoal fire. This should take no more than 3-4 minutes, maximum, per side of a mallard breast or 6-8 for goose.....depending on heat and desired degree of doneness. Err on the minimal side......as you noted, this meat WILL dry quickly and fatally. I've served this to quite a few people who had previously given up on wild duck and goose. All of them found it to their liking and adopted the method. Wolfgang |
Kevin Vang wrote:
In article , says... If this is an invitation you're on! That is, if I ever make it over the big pond. -- Herman, testing his wings. You betcha! Kevin, and bring your pike rod. Thanks, I'll keep this in mind :-). A preparation for duck I'd love to do myself, at least once, is peking duck. The problem (for me) is that there are too many possibilities to **** up :-). Your recipe is nice and simple, I'll try it sometime. Mouthwatering image: http://www.ctmenusonline.com/images/...ng_duck_17.jpg -- Herman |
Kevin Vang wrote:
In article , says... If this is an invitation you're on! That is, if I ever make it over the big pond. -- Herman, testing his wings. You betcha! Kevin, and bring your pike rod. Thanks, I'll keep this in mind :-). A preparation for duck I'd love to do myself, at least once, is peking duck. The problem (for me) is that there are too many possibilities to **** up :-). Your recipe is nice and simple, I'll try it sometime. Mouthwatering image: http://www.ctmenusonline.com/images/...ng_duck_17.jpg -- Herman |
On Wed, 16 Feb 2005 00:49:11 -0600, Kevin Vang wrote:
(snipped) then singe off the remaining down with a blowtorch, and pick out any pinfeathers with a pliers. Wax. Have bucket of liquid paraffin wax there (be very careful making it liquid. Double boiler or outdoors recommended. Highly flammable). Dip the defeathered duck in the hot wax, let it cool to solid, strip the wax. Almost all the pinfeathers come right off. Been there, seen it done, never done it myself. My mother warned me to never learn how to clean wild game and I took the lesson to heart. No problem, as my husband's not a hunter and I don't eat any wild game other than squirrel, rabbit, and pheasant. Well, fish, but that's different. Fish are easy. Ladies leg waxing stuff might work, too, but they may add perfumes and coloring. I don't know, as I've never tried the crud. Cyli r.bc: vixen. Minnow goddess. Speaker to squirrels. Often taunted by trout. Almost entirely harmless. http://www.visi.com/~cyli email: lid (strip the .invalid to email) |
On Wed, 16 Feb 2005 00:49:11 -0600, Kevin Vang wrote:
(snipped) then singe off the remaining down with a blowtorch, and pick out any pinfeathers with a pliers. Wax. Have bucket of liquid paraffin wax there (be very careful making it liquid. Double boiler or outdoors recommended. Highly flammable). Dip the defeathered duck in the hot wax, let it cool to solid, strip the wax. Almost all the pinfeathers come right off. Been there, seen it done, never done it myself. My mother warned me to never learn how to clean wild game and I took the lesson to heart. No problem, as my husband's not a hunter and I don't eat any wild game other than squirrel, rabbit, and pheasant. Well, fish, but that's different. Fish are easy. Ladies leg waxing stuff might work, too, but they may add perfumes and coloring. I don't know, as I've never tried the crud. Cyli r.bc: vixen. Minnow goddess. Speaker to squirrels. Often taunted by trout. Almost entirely harmless. http://www.visi.com/~cyli email: lid (strip the .invalid to email) |
Wolfgang wrote:
"Kevin Vang" wrote in message ... In article , ...you must pluck the bird. I know it's a pain, but if you skin it or breast it out, you will be punished by having to eat dry flavorless meat.... Remainder of excellent sounding recipe snipped. Breasting a wild duck or goose can result in a superb, succulent dish, quickly and with a minimum of effort. Simply coat the breast liberally with oil or fat of choice and grill rare to medium rare over a very hot charcoal fire. This should take no more than 3-4 minutes, maximum, per side of a mallard breast or 6-8 for goose.....depending on heat and desired degree of doneness. Err on the minimal side......as you noted, this meat WILL dry quickly and fatally. I've served this to quite a few people who had previously given up on wild duck and goose. All of them found it to their liking and adopted the method. Wolfgang oddly enough, the best duck i've ever had was cooked by pj precisely as you describe except in a fireplace with a grill rack laid over the wood embers... it remains my favorite cooked meat. i devoured at least 5 or 6 of the duck breasts. delicious!! (of course, we also ate raw dove meat, so other factors may have been in play at the time) i've eaten that dried up leather duck served by most restaurants, and there's no comparison. jeff |
Wolfgang wrote:
"Kevin Vang" wrote in message ... In article , ...you must pluck the bird. I know it's a pain, but if you skin it or breast it out, you will be punished by having to eat dry flavorless meat.... Remainder of excellent sounding recipe snipped. Breasting a wild duck or goose can result in a superb, succulent dish, quickly and with a minimum of effort. Simply coat the breast liberally with oil or fat of choice and grill rare to medium rare over a very hot charcoal fire. This should take no more than 3-4 minutes, maximum, per side of a mallard breast or 6-8 for goose.....depending on heat and desired degree of doneness. Err on the minimal side......as you noted, this meat WILL dry quickly and fatally. I've served this to quite a few people who had previously given up on wild duck and goose. All of them found it to their liking and adopted the method. Wolfgang oddly enough, the best duck i've ever had was cooked by pj precisely as you describe except in a fireplace with a grill rack laid over the wood embers... it remains my favorite cooked meat. i devoured at least 5 or 6 of the duck breasts. delicious!! (of course, we also ate raw dove meat, so other factors may have been in play at the time) i've eaten that dried up leather duck served by most restaurants, and there's no comparison. jeff |
"Jeff Miller" wrote in message news:0d%Qd.42248$EG1.19868@lakeread04... oddly enough, the best duck i've ever had was cooked by pj precisely as you describe except in a fireplace with a grill rack laid over the wood embers... it remains my favorite cooked meat. i devoured at least 5 or 6 of the duck breasts. delicious!! (of course, we also ate raw dove meat, so other factors may have been in play at the time) i've eaten that dried up leather duck served by most restaurants, and there's no comparison. As many already know, and as has been made clear once again in this discussion, cooking wild ducks and geese can be a tricky proposition. The meat is very lean; the line between raw and leather is narrow. Their domestic cousins are another matter entirely.....they are famously fat. So much so, in fact, that most methods of preparation call for the removal of much of the fat before cooking or allowing for it to be rendered during. There is simply no excuse for domestic waterfowl to end up dry. The chef at any restaurant that serves up dry duck should be treated to his own methodology. :) Wolfgang |
"Jeff Miller" wrote in message news:0d%Qd.42248$EG1.19868@lakeread04... oddly enough, the best duck i've ever had was cooked by pj precisely as you describe except in a fireplace with a grill rack laid over the wood embers... it remains my favorite cooked meat. i devoured at least 5 or 6 of the duck breasts. delicious!! (of course, we also ate raw dove meat, so other factors may have been in play at the time) i've eaten that dried up leather duck served by most restaurants, and there's no comparison. As many already know, and as has been made clear once again in this discussion, cooking wild ducks and geese can be a tricky proposition. The meat is very lean; the line between raw and leather is narrow. Their domestic cousins are another matter entirely.....they are famously fat. So much so, in fact, that most methods of preparation call for the removal of much of the fat before cooking or allowing for it to be rendered during. There is simply no excuse for domestic waterfowl to end up dry. The chef at any restaurant that serves up dry duck should be treated to his own methodology. :) Wolfgang |
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