Text 6175, 86 rader
Skriven 2008-04-28 03:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: merry time 222
======================
 DS> Speaking of cooking, I thought of you the other day.  Stop & Shop
 DS> has a "gourmet" section these days,

I'm flattered ... I think.

 DS> though in Enfield they don't seem to sell much from it.

That may say something about the Enfield consumer base, but
whether it's good or bad one cannot say.

 DS> Anyway, they had some duck breasts that were placed on "Manager's
 DS> Special" towards the end of their shelf life, and then finally on
 DS> the last day of sale, they got an additional couple bucks off.  I
 DS> brought home two 12-ounce breasts for about $2.25 each (a wicked
 DS> deal.)

Not bad at all. You can hardly get hamburger for that price
these days.

 DS> The quality, as it turns out, was excellent, so I'll be keeping an
 DS> eye on them at S&S again.  Next time, I plan to cure and smoke them.

A little aging doesn't hurt, and I'm not surprised that the
quality was excellent. Were they Maple Leaf Farms or some
similar chi-chi designation? As far as curing and smoking,
I am enthusiastically in favor, having had magrets fumes
a number of times down Souvigne way.

 DS> PS - I don't think there is any fried potato better than homefries
 DS> made from chilled baked potatoes fried with onion, thyme, salt, 
 DS> and pepper in duck fat.  Unless it's the same fried in the fat from
 DS> smoked duck.

P.S. I do find backups of my \bwave directory, except that it
predates my New Zealand writeups, may they rest in peace.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Magrets De Canard Aux Bouchiers De Genevevé
 Categories: Poultry, French, Jewish
      Yield: 1 Servings

      4 lg Half breasts of duck,
           -trimmed of excess skin and
           -fat, skin pierced
           Peppercorns (pink or green)
           Mustard
           Raspberry, sherry or
           -balsamic vinegar
           Heavy cream  (try Coffee
           -Rich or something Pareve)

  Soak peppercorns in vinegar for 30 minutes; mix mustard with cream -
  proportions about 1 Tbsp. mustard per 1/2 cup cream (a bit less
  mustard if you're using pink peppercorns, as their flavour is rather
  more delicate).

  Heat a sauté pan large enough to hold the duck breasts in one layer,
  over med-high heat.  Put in the duck, skin side down.  Cook for about
  10 minutes on heat as high as possible without burning.

  Pour off excess fat (save this! it's a crucial ingredient for frying
  potatoes and many other things), turn duck to flesh side for about 10
  minutes more.  Duck should be springy to the touch, pink but neither
  raw nor overdone.

  Remove duck to warm oven to wait while you make the sauce.  Again pour
  off any excess fat.  Add the vinegar and peppercorns to deglaze the
  pan. Cook briefly to reduce.  Add the cream and mustard, whisk and
  reduce briefly. Correct seasonings.

  Slice the duck across the grain; return  it and the juices  that have
  accumulated in the plate to the sauce.  Heat briefly and serve
  immediately perhaps with plain pasta (something to put the sauce on) a
  salad, and a potent red.

  Contributor: anderson@sapir.cog.jhu.edu (Stephen R. Anderson)
  From: Jewish-Food List

  [I don't know what a bouchier de genevevé is, but it can't be good]
  [Plus I can't see raspberry vinegar here or serving with pasta]

MMMMM
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