Text 23056, 139 rader
Skriven 2015-01-18 10:01:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Janis Kracht
Ärende: Duck.. oh no...
=======================
-=> Janis Kracht wrote to Dave Drum <=-

 JK> Hi Dave,

 >> good-bye rare duck with the precooked package.. They
 >> murdered that guy <g>

 >> So I guess from now on, I'll be buying the whole duck
 >> again, not that I mind that really.. but the separate
 >> breasts were so nice :(

 > Is you buying them locally and fresh?

 JK> Yep... at our Wegman's in Ithaca.

I can get fresh duck at a number of places locally - Midstate Meats, Humphrey's
Market, Hy-Vee (our Wegman's-like supermarket), Schnuk's (our almost Wegman's
quality supermarket), Magro Meats and a whole raft of free-range and/or organic
farm sellers. Robert's Seafood adverts Maple Leaf Farms duck - so I suspect
it's either frozen or previously frozen. Still damned expensive. Like breast
averages $15-$16 per lb.
 
 > And the local supplier is not carrying
 > them any longer? If you are buying frozen there are a number of suppliers
 > including the Rip-off Meisters - Omaha Steaks.

 JK> No, not frozen.. Perhaps it was just over the holidays, I'm
 JK> not sure... If they don't show up in the future, I'll
 JK> mention it to the manager I guess... :)

 > www.dartagnan.com | www.marxfoods.com | www.foodservicedirect.com
 > www.farmfreshduck.com | www.Amazon.com | www.mapleleaffarms.com

 > Maple Leaf Farms is listing duck breast (and other pieces/parts) as well as
 > whole ducks for shipping. I did note that it's danged
 > 'spensive meat, though.

 JK> When I get a whole frozen Duck from the Asian supply shop,
 JK> I didn't think it was that expensive... then again, maybe I
 JK> didn't look at the price <grin>.

Whole ducks are le$$ than pieces/parts. More in the range of $6 to $8/lb
(depending on the vendor.

 JK> This is what I did with Duck for Christmas Dinner.  This
 JK> recipe is for two, though.

 JK> Seared Duck Breast with Cherries and Port Sauce Ingredients
 JK> Servings: 2

That looked somewhat familiar - so I looked in my Meal-Muncher and guess what -
It's in my Epicurious folder (Gourmet/Bon Ap). It looked good - but, then I
found this one from Hy-Vee ... next time I have 40 bucks I don't have a more
pressing need for. Or I can get one of my hunting buddies to give over one of
the ducks he has murdered .........

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

      Title: Pomegranate-Glazed Duck w/Cherry-Pear Chutney
 Categories: Poultry, Fruits, Vegetables, Citrus
      Yield: 4 servings

      6 lb Duckling; giblets reserved
           - for another use
      1 ts Kosher salt
    1/2 ts Fresh ground black pepper
      1    Orange; peeled, quartered
      1    Head garlic; papery skin
           - removed, top trimmed
      2    Celery ribs; in 2" pieces
      2 c  Pomegranate juice
    1/4 c  Granulated sugar
      1 tb Chopped fresh thyme

MMMMM--------------------CHERRY-PEAR CHUTNEY------------------------
      1 tb Select olive oil
      1    Shallot; chopped
      6 lg Firm, yet ripe pears; cored,
           - chopped in 1/2" cubes
      2 c  Frozen sour cherries
    1/2 c  Packed brown sugar
      2 tb Aged red wine vinegar
      4 ts Grated fresh ginger
    1/2 ts Kosher salt
    1/4 ts  Fresh ground black pepper

MMMMM--------------------------GARNISH------------------------------
           Orange slices
           Pomegranate seeds
           Fresh thyme

  MAKE THE CHUTNEY: In a large saucepan, heat olive oil over
  medium heat. Cook shallot in hot oil until softened, about
  3 minutes.

  Stir in pears, cherries, brown sugar, vinegar, ginger,
  salt and pepper. Bring to boiling; reduce heat. Simmer,
  uncovered, for 10 to 15 minutes or until slightly
  thickened (chutney will thicken as it cools). Cover and
  store in the refrigerator for up to 3 days.

  MAKE THE DUCK: Preheat oven to 350oF/175oC.

  Rinse duckling body cavity; pat dry. Skewer neck skin to
  back; tie legs to tail with 100% kitchen string. Place
  duckling, breast-side up, on rack in shallow roasting pan.
  Prick skin generously. Season outside and inside of
  duckling with salt and pepper. Stuff orange quarters,
  garlic and celery into cavity of duck.

  Roast duck, uncovered, for 1 1/2 to 2 hours or until the
  drumsticks move easily in their sockets. Juices might
  still appear pink.

  Meanwhile for glaze, in a large saucepan bring pomegranate
  juice and sugar to boiling. Cook, uncovered, over medium
  heat about 20 minutes or until reduced to 1/2 cup,
  stirring frequently. Remove from heat. Stir in chopped
  thyme.

  Brush glaze over duck several times during the last 30
  minutes of roasting. Remove from oven; cover with foil and
  let stand for 15 minutes.

  Place orange slices on platter; arrange duck on top and
  sprinkle with pomegranate seeds and fresh thyme. Serve
  duck with Cherry-Pear Chutney.

  From: http://http://www.hy-vee.com

  Uncle Dirty Dave's Archives

MMMMM

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