Text 13994, 94 rader
Skriven 2008-09-20 16:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Wine snobs
======================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> "Free beer, free beer,
 DS> It's my favorite brand!
 DS> If I didn't have to buy it
 DS> It's the best beer in the land!
 DS> Warm, flat, funky,
 DS> It don't matter to me:
 DS> The greatest beer in this whole world
 DS> Is the one you buy for me!" 

So true!

I draw the line at Coors Light though which is my BIL's favourite
(he finds my dark strong beers disgusting). At his house I drink
lemonade, pop or water.

My son in law likes Molson's Canadian, another light weight lager. At
family gatherings we get a case of Kokanee, a compromise we can all
live with.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Alsatian Choucroute And Duck Confit
Categories: French, Duck, Bacon, Sausage
  Servings: 4

      4    Duck Leg Confit
      1 lb Bacon, small dice
      1 lb Ventraiche, large dice
           (French panchettta)
      4    Boudin Blanc (White
           Louisiana Boudin works!)
      4    Knockwurst
      2    bags Sauerkraut rinsed and
           drained
      3 md White Onions, sliced thin
     10    Juniper Berries, crushed
      2 TB fresh Thyme leaves
      4    Bay Leaves
      3 c  Dark Beer; French, not
           Guinness - too sweet
           Duck Fat
    1/3 c  Veal Demi Glace
           Salt and Pepper
           Butter

Preheat the oven to 300 degrees F.

In a heavy bottomed rondeau or oven-proof casserole, saute the
bacon, ventraiche and onions in about 2 tbs duck fat, trying not to
pick up too much color.

To the onions add the sauerkraut, juniper berries, bay leaves, thyme
and season to taste with salt and pepper. Stir all of the
ingredients in the pan to combine and heat through. Add the beer and
cover with parchment or waxed paper buttered on one side (butter
side down). Place in the oven for 2 1/2 to 3 hours or until all the
liquid is about gone.

Add about 2 tbs of duck fat to a saute pan and cook the duck leg
confit skin side down until crisp and brown over medium heat. Remove
to a baking sheet skin side up. In the same saute pan, brown the
sausages and add to the baking sheet. Place the sheet in the oven at
300 degrees for 12 to 15 minutes.

Heat the demi glace in a sauce pan and add about 4 tbs of butter
over low heat. Swirl the pan constantly to incorporate both
ingredients until the butter is just melted. Place a quantity of the
sauerkraut mixture in the center of each plate bracketed on each
side with one boudin blanc and one knockwurst.

Spoon a little of the demi glace/butter emulsion over and around the
sauerkraut. Remove the thigh and leg bones from the confit leaving
the meat in one piece and place skin side up over the top of the
sauerkraut and serve.


  From: Andy To: Foodwine               
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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