Text 29095, 97 rader
Skriven 2012-09-02 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: duck
============
-=> Quoting Carol Shenkenberger to Nancy Backus <=-

 CS> I made a duck yesterday abd perusing ideas for some fancy dishes
 CS> with the leftovers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Duck Salad
 Categories: Game, Salads, Vietnam, Chilies, Duck
      Yield: 4 Servings
 
      6    Cloves garlic
      1 tb Sugar, granulated
      1 tb Fish sauce (nuoc mam)
    1/2 ts Black pepper, ground
      1 tb Medium dry sherry
      1 ts Ground, dried lemon grass
    1/3 c  Olive oil
           Breast meat of 4-5 lb duck
    1/4 ts Finely minced fresh dill
    1/2 ts Hot chili oil
    1/4 c  Red wine vinegar
           Salt
      8 c  Mixed salad greens, rinsed,
           - dried
      1 sm Red onion, peeled,
           -sliced thin
 
  Mince five cloves of garlic and combine with sugar, fish sauce,
  1/4 tsp of the black pepper, sherry, lemon grass powder, and 2 Tb
  of the oil. Place the duck breast into mixture, cover and marinate
  in refrigerator for 3 hours or overnight.  The skin can be removed
  before marinating if desired. Preheat grill or broiler. Mince
  remaining garlic and combine with dill, chili oil, remaining
  pepper, vinegar, and remaining oil. Beat together and season with
  salt. Mix salad greens with red onion and toss with dressing.
  Grill or broil duck for 5 minutes on each side to medium or medium
  rare. Slice in 1/4" thick slices at an angle. Arrange on salad and
  serve.
 
MMMMM

And for the fat:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pea Tips Stir-Fried with Garlic - Qing Chao Dou Miao
 Categories: Vietnamese, Vegetables
      Yield: 2 Servings
 
      6 oz Pea tips
      6 tb Chicken stock
      1 ts Cornstarch
  1 1/2 tb Rendered chicken or duck fat
           Or canola or peanut oil
      3 lg Cloves garlic, minced
           Salt
 
  If you multiply this stir-fry for more people, do it in batches.
  Otherwise, you'll not reap the wok-hay benefits and the tips loose
  a bit of their zest.
  
  Use your fingers to break off and discard the fine curly tendrils
  from each pea tip. Then break the pea tip into 3-inch lengths,
  dropping them into a bowl. Set aside near the stove. (This is a
  great group task or assignment for kids!)
  
  Combine the chicken stock and cornstarch and set aside near the
  stove.
  
  Heat the fat in wok or large skillet over medium-high heat. Add
  the garlic and stir-fry for about 15 seconds, until aromatic. Add
  the pea tips and a generous sprinkling of salt. Stir to combine
  and prevent the garlic from browning. When the pea tips have
  wilted to about 1/3 of their original volume, about 45 seconds,
  give the stock a stir, then add to the pea tips. Stir and cook for
  about 30 seconds, until the liquid has thickened slightly. The pea
  tips should be now about 1/4 of their original volume, signaling
  that they are done.
  
  Remove from the heat, taste for salt. Transfer to a plate or
  shallow bowl and serve.
  
  From: Www.Vietworldkitchen.Com
 
MMMMM

Cheers

YK Jim


... I took to it like a duck takes to a roasting pan.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)