Text 17054, 108 rader
Skriven 2008-11-29 10:05:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: DAK
===========
-=> Michael Loo wrote to Jim Weller <=-

 ML> I also wonder what happened to David Alan Kaplan, who
 ML> started DAK (not the ham DAK, rather the forerunner of
 ML> Overstock.com and the ilk). I bought pounds and pounds
 ML> of mediocre electronics from him, lured by ad copywriting
 ML> that was far better than the products themselves.

Errrrmmmmm .... that's DREW Alan Kaplan. And I think he's like the Popiels.
Always got a hustle going.

I had one of his bread machines- it worked pretty well and I gave it to a
friend when I got my horizontal loaf machine ... which is now used just to mix
and rise the bread preparatory to putting it in a "real" loaf pan (or
free-forming for rustic breads) and baking in the big oven.

And with this post we leave the TVFN recipes in the dust and switch to
Epicurious/Gourmet/Bon Ap stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Confit W/Potato-Leek Ragout
 Categories: Poultry, Potatoes, Booze, Wine
      Yield: 4 servings
 
      2 lg Leeks (white and pale green
           - parts only); halved
           - lengthwise, in 1" pieces
      4    Confit duck legs at room
           - temp
    3/4 c  Pitted prunes; coarse
           - chopped
    1/4 c  Armagnac or Cognac
      2 tb Rendered duck fat
    1/2 lb Cremini mushrooms; trimmed,
           - halved lengthwise
      2 tb Extra-virgin olive oil
      1 c  Dry white wine
      1    Turkish bay leaf
           +=OR=+
    1/2    California bay leaf
      3 lg Thyme sprigs
      2    Whole cloves
      6    Lemon strips zest (3" X 1")
      4    Orange strips zest (4"X 1")
      1 c  Chicken broth
      2 c  Water; divided
      1 lb (1") Yukon Gold potatoes;
           - quartered
 
  This rustic, one-dish meal incorporates ingredients that
  southwestern France is known for: prunes, Armagnac, leeks,
  potatoes, and mushrooms. The ragout's combination of sweet,
  salty, and earthy acts as a complex backdrop for the duck.
  
  Wash sliced leeks and pat dry.
  
  Remove duck meat (with skin) from bones in large pieces,
  reserving meat and bones separately.
  
  Simmer prunes and Armagnac in a small saucepan until Armagnac
  is absorbed, about 3 minutes.
  
  Heat rendered duck fat in a 12-inch heavy skillet over medium
  heat until it shimmers, then cook mushrooms with 1/4 teaspoon
  salt and 1/8 teaspoon pepper, stirring occasionally, until
  golden brown, 4 to 5 minutes.
  
  Transfer to a bowl.
  
  Heat oil in skillet over medium-high heat until it shimmers,
  then cook leeks with 1/4 teaspoon salt and 1/8 teaspoon pepper,
  stirring once or twice, until beginning to soften and brown
  on edges, about 6 minutes. Transfer to bowl with mushrooms.
  
  Bring wine, bay leaf, thyme, cloves, and zests to a boil in
  skillet, scraping up any brown bits.
  
  Add reserved bones, then broth and 1 cup water and simmer,
  covered, 15 minutes. Add potatoes, leeks, and mushrooms (with
  any juices) and simmer, covered, 10 minutes. Add prunes (with
  any juices), remaining cup water, 1/2 teaspoon salt, and 1/4
  teaspoon pepper and simmer, covered, until potatoes are tender
  and liquid is slightly thickened, about 5 minutes. (If liquid
  hasn't thickened, remove lid and boil.)
  
  Meanwhile, cook duck meat, skin side down, covered, in a large
  heavy nonstick skillet over medium-low heat until skin is well
  browned and crisp and meat is heated through, about 15 minutes.
  
  Discard bones and bay leaf from ragout, then season with salt
  and pepper and serve topped with duck confit.
  
  by Paul Grimes
  
  Gourmet | September 2008
  
  Makes 4 (main course) servings
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Almost a symbiosis of some kind. A sort of joining." McCoy
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