Text 18524, 93 rader
Skriven 2014-10-23 14:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: definitely/not 137
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 ML> John Deere Ice Cream Tobacco Stringing Competition.
 NB> Ok, I've read that last line a number of times... just what IS that..!

I've tried to parse it a few times without notable success.

 NB> Here's another vote for duck..  ;)

It looks as though the ducks have it.

 Speaking of duck confit, I heard
 NB> an interesting segment on Splendid Table about a version of it... this
 NB> one didn't have the duck legs highly salted, just cooked/braised in
 NB> duck fat, and then stored with the fat atop it

That's not a classic confit. The flavor of confit comes
from the salt - it's a kind of duck Smithfield.

 ... They did say that it
 NB> should be stored in the fridge rather than the countertop, though...
 
Definitely not a confit and probably should not be made
or eaten. Reason? Anaerobes.

MMMMM----- Meal Master Recipe

      Title: Upperline Roast Duck w-Ginger Peach Sauce
 Categories: Poultry, Sauces, Booze
      Yield: 2 Servings

      5 lb Duckling
      1 tb Soy sauce
      2 tb DiJon Mustard
      1 md Onion; Chopped
      1 md Carrot; Chopped
      1 tb Garlic; Chopped
      2 tb Dried thyme
      1 tb Salt
      1 ts Black Pepper

MMMM----------------------------SAUCE--------------------------------
      1    Peach; peel and slice
    1/4 c  Frozen O. J. concentrate
    1/4 c  Mango chutney
      1 ts Fresh ginger; grated
      1 tb Cointreau or Grand Marnier
           Salt

  1. Bring a gallon of water to a boil in a large stockpot.
     Meanwhile, cut shallow slits in the duck skin. Remove
     the liver from the giblets (reserve for another use)
     and cut off the wing tips. When the water is boiling,
     carefully lower the duck into it and parboil for about
     15 min.

  2. Remove the duck to a platter and let it cool. When the
     duck is cool enough to handle, preheat the oven to 450
     degrees F. Rub the duck with the soy sauce and mustard.
     Coat the inside and outside of the duck with the onion,
     carrots, garlic, thyme, salt and pepper.

  3. Put the duck, breast side up, on a rack in a roasting
     pan, then into the oven. Roast for an hour and 15 min.
     then lower the heat to 350oF. After another 30 or 30
     min. see if the juices in the leg run clear when
     pricked. If so, the duck is done. Let it rest for at
     least fifteen min before attempting to cut.

  4. Make the sauce while the duck is in the oven. Place
     the peach slices with all the other sauce ingredients
     in a small saucepan. Simmer over medium-low heat for
     about 15 min. Add salt to taste.

  5. When ready to serve, preheat the oven to 500oF. Split
     the duck lengthwise with a heavy knife. Remove breast
     bones and rib cage. Place the duck halves on a broiler
     pan and into the oven. Roast until the skin sizzles,
     about 8 min.

  6. Spoon the sauce onto the plate and place the duck on
     top to serve.

  FROM: Upperline Restaurant, New Orleans, LA. as published
        in April 2003 Chile Pepper Magazine. Recipe picked
        as one of the best in America by Houghton-Mifflin.

  MM Format by Dave Drum - 05 March 2003

  Uncle Dirty Dave's Archives

MMMMM
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