Text 10039, 130 rader
Skriven 2014-02-18 07:27:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: consistency
===================
MICHAEL LOO Said to DAVE DRUM about consistency 217

ML>  DD> Oddly enough I like beef, lamb and pork cooked rare for beef
ML>  DD> and lamb and still pink for pork. But underdone chicken just
ML>  DD> gets up my gag  reflex.

ML> I like pretty much all meats rare. Chicken, turkey, and pork
ML> are more naturally jiggly (maybe that's what puts you off)
ML> and so want to be cooked a bit more firm. I'd have said
ML> poultry, but to me duck breast is best blue to blood rare.

I can count the times I have had duck on my fingers with some left over.
The first time was probably the most memorable - I went two out of three
falls with a roast duckling in orange sauce in a dining car on the Twin 
Cities Rocket back in 1956. 

Rare/bloody chicken just puts me off - mostly it's a texture thing as 
well as being hard for me to gnaw away from the bone - a problem I don't
have with "properly done" fowl. I prefer that pork be at least medium 
rare ... but, if it's a bit less done than that it doesn't put me off 
all that much. And I certainly don't want it (nor beef) well-done (that 
is dry and tough as old boot leather)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Duck a l'Orange
 Categories: Poultry, Vegetables, Herbs, Wine, Citrus
      Yield: 4 servings

MMMMM---------------------------DUCK--------------------------------
      1 tb Salt
      1 ts Ground coriander
    1/2 ts Ground cumin
      1 ts Black pepper
      6 lb Long Island duck
      1    Juice orange; halved
      4    Fresh thyme sprigs
      4    Fresh marjoram sprigs
      2    Fresh flat-leaf parsley
           - sprigs
      1 sm Onion; in 8 wedges
    1/2 c  Dry white wine
    1/2 c  Duck stock, duck & veal
           - stock, chicken stock, or
           - chicken broth
    1/2    Carrot
    1/2    Celery rib

MMMMM---------------------------SAUCE-------------------------------
    1/3 c  Sugar
    1/3 c  Fresh orange juice
      2 tb White-wine vinegar
    1/8 ts Salt
      4 tb Duck or chicken stock or
           - chicken broth
      1 tb Unsalted butter; softened
      1 tb All-purpose flour
      1 tb Fine julienne of fresh
           - orange zest, removed with
           - a vegetable peeler

  Special equipment: an instant-read thermometer; a 13"
  X 9" flameproof roasting pan

  ROAST DUCK: Put oven rack in middle position and preheat
  oven to 475oF/245oC.

  Stir together salt, coriander, cumin, and pepper. Pat duck
  dry and sprinkle inside and out with spice mixture. Cut 1
  half of orange into quarters and put in duck cavity with
  thyme, marjoram, parsley, and 4 onion wedges.

  Squeeze juice from remaining half of orange and stir
  together with wine and stock. Set aside.

  Spread remaining 4 onion wedges in roasting pan with
  carrot and celery, then place duck on top of vegetables
  and roast 30 minutes.

  Pour wine mixture into roasting pan and reduce oven
  temperature to 350oF/175oC. Continue to roast duck 1 to 1
  1/4 hours more. Turn on broiler and broil duck 3 to 4
  inches from heat until top is golden brown, about 3
  minutes.

  Tilt duck to drain juices from cavity into pan and
  transfer duck to a cutting board, reserving juices in pan.
  Let duck stand 15 minutes.

  MAKE SAUCE: While duck roasts, cook sugar in a dry 1 quart
  heavy saucepan over moderate heat, undisturbed, until it
  begins to melt. Continue to cook, stirring occasionally
  with a fork, until sugar melts into a deep golden caramel.
  Add orange juice, vinegar, and salt (use caution; mixture
  will bubble and steam vigorously) and simmer over low
  heat, stirring occasionally, until caramel is dissolved.
  Remove syrup from heat.

  Discard vegetables from roasting pan and pour pan juices
  through a fine-mesh sieve into a 1-quart glass measure or
  bowl, then skim off and discard fat. Add enough stock to
  pan juices to total 1 cup liquid.

  Stir together butter and flour to form a beurre maniO.
  Bring pan juices to a simmer in a 1- to 2-quart heavy
  saucepan, then add beurre maniO, whisking constantly to
  prevent lumps. Add orange syrup and zest and simmer,
  whisking occasionally, until sauce is thickened slightly
  and zest is tender, about 5 minutes. Serve with duck.

  Yield: Makes 4 servings

  Gourmet | January 2006; originally published 1943

  MM Format by Dave Drum - 12 February 2006

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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