Text 13707, 129 rader
Skriven 2008-09-14 07:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: picnics and stuff 906
=============================
 > We'll bear that in mind. No foie gras for you.
 CS> Actually thats one I'd like to sniff at least.  Perhaps try a tiny
 CS> amount (like as small as some folks tried the wasabi).  I'm curious
 CS> about it. 

It bears a not much closer resemblance to regular liver than it
does to regular duck or goose. If I'd never encountered it before,
and it were served mooshed up the way it usually is (in a pate
or terrine), I'd still identify it as liver, but my identification
would be tentative after seeing and smelling it and before tasting.
You might get over your aversion to liver by this extremely expensive
method: first foie gras; then after a bit of desensitization through
familiarity with this relatively celestial substance (the expensive
part), you might proceed on to chicken liver with butter and eventually
by degrees to the hard stuff. You might not get to the point where you
liked beef liver cooked to the texture of your shoes, of course.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Duck Leg Ragout with Onions & Prunes
 Categories: Main dish, Poultry, French, Fruits
      Yield: 4 Servings

     12    Extra Large Prunes; pitted
    450 ml Hot tea; orange pekoe best
      4    Duck legs; thigh & drumstick
    150 g  Smoked pork belly/salt pork
           -cut into 5cmx5mm lardons
      2    Cloves garlic; peeled
    1/2 ts Salt
    1/4 ts Pepper
      1 pn Dried Thyme; crumbled
      1 lg Onion; thinly sliced
      1 tb Red wine vinegar
      1 tb Dijon mustard
    450 ml Red wine; full bodied
    350 ml Chicken stock; unsalted
      3 md Carrots; peeled & halved
           -lengthwise then across
           Chopped parsley

MMMMM-----------------------GLAZED ONIONS----------------------------
     18 sm White onions 1" diameter
     25 g  Butter, unsalted
  1 1/2 ts Sugar
    125 ml Water, stock or red wine

MMMMM-----------------------GARLIC CROUTES----------------------------
      1    Clove garlic
      2 tb Olive oil
      4    Thin slices white bread;
           -crusts removed each cut in
           -4 equal triangles

  NB. 1. Don't be put off by the uninspiring name. This is a wonderful
  recipe which makes excellent use of a part of the bird somewhat under
  utilised. You can either use whole legs, or separate them. This
  recipe should ideally be made with the legs from a duck fattened for
  foie gras production. If you can't get hold of them, then use any
  duck legs. You won't have as much fat to remove in the preliminary
  frying process. 2. Don't leave out the bread croutes. They give an
  essential character to the dish, and their presence means that you
  need no other accompagniments to the dish. A green salad could follow.

   Soak pitted prunes in hot tea. Let stand 2 hours uncovered, at room
  temperature. Drain reserving prunes. Trim off excess fat from duck
  legs (essential for fatted ducks). Render fat with 2 tbs of water.
  Strain, reserving 2 tbs for this dish, keep the rest for some other
  purpose (saute potatoes to kill for). Score the skin of the duck with
  the point of a small knife. Wipe off excess moisture. (If you like,
  you can joint each leg into thigh and drumstick). Blanch lardons 3
  minutes in boiling water; drain. Heat duck fat in heavy frying pan
  over medium heat. Fry blanched lardons, turning occasionally until
  light brown - about 4 minutes. Remove with a slotted spoon, drain
  into pan, then de-fat on paper towel. Don't remove crusty bits or fat
  from pan. Transfer lardons to large casserole. Cook duck pieces in
  the same fat over medium high heat, turning occasionally until nicely
  browned on both sides (about 10 minutes). The pan should be covered,
  and if you used fatted ducks, you may have to remove and reserve
  excess fat from time to time. When cooked, remove duck pieces with a
  slotted spoon and defat on paper towels. Add duck pieces to lardons
  in casserole. Sprinkle with salt, pepper and thyme, toss well to coat
  then add the first lot of garlic. Remove all but 2 tbs of fat from
  the pan, taking care not to lose the crusty bits. Add sliced onions
  and fry over medium heat, stirring frequently until browned, about 5
  minutes. Remove onions with slotted spoon draining thoroughly, and
  add them to casserole. Carefully remove fat from pan - making sure
  all crusted cooking juices are retained. Add the vinegar and mustard.
  Whisk to combine them then pour over 1/3 of the red wine. Heat to
  boiling, scraping up brown bits that cling to the sides and bottom of
  the pan. Reduce to a glaze. Add a further third of the wine and
  repeat the process. Pour deglazing juices over meat in casseriole,
  then pour remaining wine into frying pan, bring briefly to boil to
  evaporate alcohol, and pour into casserole. Now add stock to frying
  pan, bring this to the boil and pour into casserole. This makes sure
  that all the goodness and flavour from the frying pan goes into the
  dish and not down the drain. Bring juices in casserole to boil, and
  simmer uncovered 5 minutes skimming the surface from time to time.
  Add the carrots and simmer, tightly covered until duck pieces are
  tender (about 1 1/2 hours). This can be done either on top of the
  stove or in a preheated 300F/150C oven. Drop the small onions into
  boiling water, and remove to cold water after 5 - 10 seconds. Peel,
  making sure that you remove only the minimum from root and leaf ends.
  They should stay intact during the cooking process. Combine onions,
  water, butter and sugar in a medium sized frying pan. Heat over
  medium heat, simmer, stirring occasionally until water has evaporated
  ~ abt 6 minutes. Reduce heat to low and cook onions, shaking pan
  occasionally until tender and well browned, about another
        8    minutes. Alternatively, first fry for about 10 minutes,
  shaking almost all the time, then to add the liquid which can be red
  wine and or stock instead of water, together with a bouquet garni,
  and simmer over the lowest possible heat until thoroughly tender. Set
  aside until ready to finish dish. Heat butter and olive oil in a
  large frying pan until very hot. Fry bread triangles, turning once,
  until golden brown on both sides. Drain on paper towel, then rub each
  triangle lightly _one side only_ with the cut surface of the garlic
  clove. 30 minutes before serving, add onions (with juices) and prunes
  to the dish, reheat gently & simmer 15 minutes. Put duck in centre of
  large serving dish, arrange remaining ingredients around, sprinkle
  with parsley, cover and keep warm. Defat sauce, season, pour over.
  Surround with warmed croutes, and serve.
   Recipe Paula Wolfert "The Cooking of South West France"
     MM format IMH c/o LeMarYol BBS  Fido 2:324/151.4

MMMMM

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