Text 15333, 103 rader
Skriven 2007-05-13 13:42:09 av Carol Shenkenberger (3:800/201)
  Kommentar till text 15303 av HAP NEWSOM (1:123/140)
Ärende: Re: Just ducky!
=======================
*** Quoting HAP NEWSOM from a message to CAROL SHENKENBERGER ***

-> -> 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
HN> too 
-> -> 'tall' right now.
-> -> 
-> Thats ok, plan B!
-> 
-> -> If we cant 'edit it' down a bit sanely, we will use the roasting pan 
HN> and 
-> hn> prop 
-> -> it up on some sort of cleaned tuna cans to keep it out of the
HN> greases.  I 
-> 
-> -> Please, don't ask this self taught cook how she learned that <g>.  I
HN> blush 
-> -> easy.
-> -> 
-> hn> I've always managed to have/find a rack so I've never tried this
HN> metho
-> hn> before...sounds interesting...and a little exciting! 
-> 
-> Hehe it is if you open the cans right!  I have all I need, soaking
HN> labels off 
-> in the sink right now.  I've opened both bottom and top on all of them
HN> so it's 
-> just metal rounds.
-> 
-> The 'perfect' can showed up.  Thats one of those cheap Dak water hams,
HN> small 
-> one at 1lb.  I can prop the whole body on that and dont really need more
HN> than 
-> to bolster it at the sides with the tuna cans, then at the top/bottom
HN> with the 
-> 2 long asparagus cans.  I tossed my spinach cans and am using the 2
HN> asparagus 
-> and the DAK from Charlotte's foraging at Elises <g>.
-> 
-> Crafty mind at work zone ;-)
-> 
HN> Good thinking, the shape will be quite stable even with ducky resting
HN> Are you gonna glaze it with anything? Soy and orange juice?

Oh my!  And a few minutes ago, Don walked in with my Mother's day gift (and
Birthday since that was yesterday).  A real live *real* oven roaster, pyrex,
with lid and a lifting rack!

Out go the cans though truth to tell, they would have lifted better and might
have made a better bird <g>.

The glaze we are looking at, is really simple.  Jufran Bannana sauce and a
little soy mixed.  The aternative (Honey and soy) doesnt seem quite as good.

*sigh* bitch at me but I cant see a recipe and not adapt it so, we end up with
either jufran or maybe that hot-sweet mixed in with the jufran...  Humm.

Ok, mixd it.  Hot-sweet sauce from Korea (no english characters but it's often
called Thai dipping sauce though not 'thai hot'), Jufran brand Banana sauce,
and Datu Puti brand soy sauce.  1 part each of the first 2, 1/2 part the soy.

No stuffing of a traditional type.  I might toss an onion in there.  The onion
will infuse with duckfat and should make a great pot of soup later with a
little cabbage added.

Now to find the turky baster so we can suck the fat out of the pan as it
develops ;-)  I want to save it all.

I'll MM this all after I figure it out.

-> hn> solving! Let us know how that duck turns out!
-> 
-> Will do!  It's my first time trying to cook a duck.
-> 
HN> They are extra fatty, and most people find them an acquired taste. I l
HN> em, Anne won't eat em, and Amanda is good with em in moderation.

I think we will like it as I've had it in smaller parts before.  We dont
afterall, plan to eat the whole bird in one sitting.  For a family that has
leftovers when we make a single cornish hen, this is easy 4 meals at least for
us then a carcass to test out duckbone soup on.

HN> I remember it as more of a dandelion kind of plant rather than shamroc
HN> clover...used it in salads a bit, but remember it more as a "medicinal
HN> plant rather than a primarily food item. The leaves don't look dandeli
HN> though more like a....well a colt's foot (grin) sort of roundy heartis
HN> shaped.

Ok, maybe this is that one then.  Snce it's dried and crumbled, I cant tell the
leaf shape.  It tastes tangy like a shamrock and a bit salty like 'wood ash'.
For medicinal uses, seems to be a sort of chest decongestant from the web looks
I did.

HN> You might google "duck recipes" or even have a look at www.foodnetwork
HN> and do a search on duck and see what interesting ideas pop up
HN> Sounds like it's going to be a cooking adventure! I wanna know how it
HN> out! 

Too late! I'm a cookin' now!
                                       xxcarol

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