Text 15303, 113 rader
Skriven 2007-05-12 10:42:26 av HAP NEWSOM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Just ducky!
===================
Hey Carol! 
-> -> 
-> -> We took out the duck to start it defrosting ad wouldnt you know it? 
I 
-> hn> think 
-> -> it's just slightly too long to fit my vertisserie.  Will have to se
-> -> defrosts if we can 'edit' it a little somehow?  It's about 1.5 inches
too 
-> -> 'tall' right now.
-> -> 
-> hn> When it's defrosted it might just "crunch down" a bit, or you can
remo
-> hn> nubbin of a tailpiece that Clean Dave calls the pope's nose.
-> 
-> Nope.  I forgot the 'top crock' which reaches down about 2 inches.  We
got at 
-> least 3 inches too much bird.
-> 
-> Thats ok, plan B!
-> 
-> -> If we cant 'edit it' down a bit sanely, we will use the roasting pan 
and 
-> hn> prop 
-> -> it up on some sort of cleaned tuna cans to keep it out of the
greases.  I 
-> 
-> -> Please, don't ask this self taught cook how she learned that <g>.  I
blush 
-> -> easy.
-> -> 
-> hn> I've always managed to have/find a rack so I've never tried this
metho
-> hn> before...sounds interesting...and a little exciting! 
-> 
-> Hehe it is if you open the cans right!  I have all I need, soaking
labels off 
-> in the sink right now.  I've opened both bottom and top on all of them
so it's 
-> just metal rounds.
-> 
-> The 'perfect' can showed up.  Thats one of those cheap Dak water hams,
small 
-> one at 1lb.  I can prop the whole body on that and dont really need more
than 
-> to bolster it at the sides with the tuna cans, then at the top/bottom
with the 
-> 2 long asparagus cans.  I tossed my spinach cans and am using the 2
asparagus 
-> and the DAK from Charlotte's foraging at Elises <g>.
-> 
-> Crafty mind at work zone ;-)
-> 
Good thinking, the shape will be quite stable even with ducky resting atop!
Are you gonna glaze it with anything? Soy and orange juice?

-> hn> them 
-> -> on their side so the grease can flow in but still prop the food up
-> hn> out of it.  
-> 
-> Thats how the 2 long asparagus cans will be.  They hold the DAK can in
place, 
-> not that I think that shape will try to wander when the bird is placed
on it 
-> and holding it down.
-> 
-> -> and conquor operation.
-> -> 
-> -> Now, stop laughing so hard.  I'm self taught and like most, if you
-> -> tell me 'You can't do that' in time, I tend to do it without knowin
-> hn> you aint 
-> -> supposed to do that.
-> 
-> -> 
-> hn> Learning by doing! Shows you've got a creative mind and are good at
pr
-> hn> solving! Let us know how that duck turns out!
-> 
-> Will do!  It's my first time trying to cook a duck.
-> 
They are extra fatty, and most people find them an acquired taste. I love
em, Anne won't eat em, and Amanda is good with em in moderation.

-> I'll dive off soon and look at recipes and seasoning ideas.  I dont want
to 
-> complex though.  I'm intrigued by the 'coltsfoot' stuff the 'other Don'
brought
-> 
-> over.
-> 
-> I tasted a bit and it reminds me of eating 3 leaf clovers as a kid while 
-> hunting through for 4 leaf ones.  Salty too sort of?  This one is dried
and 
-> crumbled so I don't know what the whole thing looks like.  Could it be
clover 
-> that when dried is a little salty?  Dunno.  Oh when I say clover, I mean
the 
-> lepricaun stuff of the classic view, not the other one with the purple
flower 
-> and low growing as well but not the same leaf.
->                                        xxcarol
I remember it as more of a dandelion kind of plant rather than shamrock or
clover...used it in salads a bit, but remember it more as a "medicinal"
plant rather than a primarily food item. The leaves don't look dandelionish
though more like a....well a colt's foot (grin) sort of roundy heartish
shaped.
You might google "duck recipes" or even have a look at www.foodnetwork.com
and do a search on duck and see what interesting ideas pop up
Sounds like it's going to be a cooking adventure! I wanna know how it turns
out! 
chat with you soon
ha
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