Text 32820, 100 rader
Skriven 2009-12-28 20:38:42 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Hanschka
Ärende: just say nyet 593
=========================
 -> Best of all, don't grow the things at all.
 RH> That's a lost cause.  They're like cucumbers, wayyyyyy too easy for
 RH> beginners to grow.

And dandelions, too, which taste better than either.

   Besides, if people stopped growing them we
 RH> couldn't make zucchini jokes.  I like zucchini jokes; they're far
 RH> funnier than eggplant jokes.

What did the one eggplant say to the other eggplant?
I dunno, I eat eggplants, not socialize with them.
H'm, you may have a point.

 -> usually better with zucchini or a mix of zucchini and squash.
 RH> That's saying a lot for the recipe.  Then again, it is Russian and
 RH> folks under the old Soviet system had to subsist on what they could
 RH> get.

It's a wonder they didn't all starve to death.


 -=> Ruth Hanschka said to Sean Dennis <=-

 ->  RH> I've eaten worse, but it does sound fowl. (ahem)
 -> That was one turkey of a pun.
 RH> Michael must really be feeling lousy; he's not squab-bling about the
 RH> bad joke.  

He was too chicken to stick his neck out. Lest he have to duck.

Pan Roasted Duck Breast with stuff
cat: chi-chi, main
servings: 6

3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
h - Potato Rosti
1 lb Yukon Gold potatoes
1/4 c unsalted butter, melted
2 Tb chopped fresh rosemary
1 Tb kosher salt
1 Tb freshly ground black pepper
Duck fat for frying
h - Blueberry Green Peppercorn Chutney
2 c brown sugar
1/4 c raspberry vinegar
1/4 c red wine vinegar
1/4 c white wine vinegar
4 c blueberries, fresh or frozen
1 c minced onion
1/4 c green peppercorns
1 lemon, juice of
1/2 Tb grated fresh ginger

Duck
Preheat the oven to 400F.

With a sharp knife score the fat of the duck breasts
in a criss-cross pattern. Season the duck with salt
and pepper. Warm a heavy bottomed ovenproof skillet
over medium heat. Place the duck breasts, fat side
down, in the skillet to render off the fat, about
6 min. Reserve rendered duck fat. Turn the duck breasts
over and sear 1 min. Turn the fat side down again and
place the skillet into the oven to roast for 7 to 9 min
until breasts are medium rare. Let the duck breasts
rest for 5 min then thinly slice.

Potato Rosti
Grate the potatoes and squeeze out excess liquid using
your hands. Toss the potatoes with the melted butter,
rosemary, salt, and pepper. Heat 1 Tb of duck fat in a
6" cast iron pan over medium-high heat. Press some of
the potato mixture into the hot pan to make a 1/4" thick
cake. Reduce the heat to medium and cook until the rosti
is golden brown, about 5 min. Flip the rosti in the pan
and add more duck fat. Continue cooking until golden and
crisp. Place the finished rosti onto an unlined baking
sheet and continue cooking the rest of the potato
mixture. Reheat rosti in a 400F oven for 10 min.

Blueberry Green Peppercorn Chutney
Combine the brown sugar, raspberry vinegar, and wine
vinegars in a medium pot. Place over medium-low heat and
stir to dissolve the brown sugar. Simmer for 5 min.

Add the blueberries, onion, green peppercorns, lemon
juice, and ginger. Reduce the heat to low and simmer
for 45 min or until thickened, stirring occasionally
to prevent scorching.

The chutney will keep for several weeks stored in the
refrigerator in an airtight container. Yield: 2 c

foodnetwork.com

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