Text 23107, 146 rader
Skriven 2015-01-20 09:31:06 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?

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

 > 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.

 JK> To be honest, I didn't check the price on the fresh duck
 JK> breasts.. or the precooked Duck packages.. it was for
 JK> Christmas dinner so I _wanted_ it Lol

Well, yeah - for special occasions .... but, it's gonna be a non-starter for me
as an everyday item.

 JK> We also had lasagne as the second course and boy that went
 JK> fast.  I'd made a 13X9 pan's worth and with dinner and then
 JK> requests from Grandboys for some to take home, it was gone
 JK> <grin>.

Never been a huge fan of lasagna - I make a killer version. But, I can think of
lots of pasta/Italian dishes I'd order off a menu before I got to the lasagna.
Moussaka, now, if I see it on a menu I look no further - especially if it's
made with bechamel instead of red gravy. And all moussaka is, at bottom is
Greek lasagna. Even if it uses potatoes in place of the broad, flat noodles.

 >> 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.

 >> When I get a whole frozen Duck from the Asian supply shop,
 >> I didn't think it was that expensive... then again, maybe I
 >> 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> Makes sense <g>

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

 >> Seared Duck Breast with Cherries and Port Sauce Ingredients
 >> 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 .........

 JK> Are you good at plucking them feathers?  or are your
 JK> hunting buddies? :) :) Now I know how to get the fur off a
 JK> rabbit.. my grandfather taught me how to do that when I
 JK> around 10 years old. ;)

Rabbits is easy to skin. Tree rats, too. Poultry ... it pays to keep a cauldron
of boiling water handy. And an open flame to singe off the pin feathers that
are darned near impossible to got by hand. I can pluck a duck (and be
veeeerrrrry careful when you say that) or a chicken/goose, grouse, quail, etc.
But I ain't gonna be a happy camper about it.
 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06

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

 JK> Looks good :)

My mental taster tells me it's a possible for a fancy dinner. Probably work
with goose, too. But you'd have to make more chutney. I can harvest geese
around here with a baseball bat. There are biggish flocks of them all over the
place. And not frightened of humans.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meat & Potato Moussaka
 Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
      Yield: 9 Servings
 
      1 lb Ground lamb or beef
      1 md Onion; chopped
      1 cl Garlic; minced
    3/4 c  Water
      6 oz Can tomato paste
      3 tb Minced fresh parsley
      1 ts Salt
    1/2 ts Dried mint; opt
    1/4 ts Ground cinnamon
    1/4 ts Pepper
      5 md Potatoes; peeled, thin
           - sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
    1/4 c  Butter; in cubes
    1/4 c  All-purpose flour
      2 c  Milk
      4 lg Eggs; lightly beaten
    1/2 c  Grated Parmesan cheese
    1/2 ts Salt
 
  In a large skillet, cook beef and onion over medium heat
  until meat is no longer pink. Add garlic; cook 1 minute
  longer. Drain. Stir in the water, tomato paste, parsley,
  salt, mint if desired, cinnamon and pepper. Set aside.
  
  For sauce, melt butter in a saucepan over medium heat.
  Stir in flour until smooth; gradually add milk. Bring to a
  boil; cook and stir for 2 minutes or until thickened.
  Remove from the heat. Stir a small amount of hot mixture
  into eggs; return all to the pan, stirring constantly. Add
  cheese and salt.
  
  Place half of the potato slices in a greased shallow 3 qt.
  baking dish. Top with half of the cheese sauce and all of
  the meat mixture. Arrange the remaining potatoes over meat
  mixture; top with the remaining cheese sauce.
  
  Bake, uncovered, at 350oF/175oC for 1 hour. Let stand for
  10 minutes before serving.
  
  Yield: 8-10 servings.
  
  From: http://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A room without books is like a body without a soul.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)