Text 23291, 89 rader
Skriven 2015-01-26 02:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Duck.. oh no... 103
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 NB> Part of the problem is how large an order any given Wegmans has to put
 NB> in to have it on the shelf... that, at least, is what we've been told
 NB> when inquiring about the uncooked leg quarters...  And the cooked does
 NB> indeed seem to last longer, has a longer best by date

Have we discussed the price differential between the
raw and the already overcooked? Just curious if the
longer shelf life outvalued the cost of preparation.

 ...  So, if they
 NB> expect a seasonal demand, they might be more willing to order...  They
 NB> aren't happy with having food expire...  I've picked up a cooked duck
 NB> half on less than half-price, a day or so before the expiry date, more
 NB> than once...  :)

How are they? Are they properly seasoned, and can one
crisp the skin without difficulty? So many questions.

 NB> I think it's more the having to order more than they expect to be able
 NB> to sell...

That sounds plausible. One can't expect even Wegman's
to ignore cost effectiveness.

 NB> See above.  It probably doesn't hurt though, to talk to the meat
 NB> manager anyway... if enough show interest, they may see their way clear
 NB> to get it back in..  :)

For sure, at least seasonally.

 NB> ... Don't use a big word where a diminutive one will suffice.

That's "utilize" to you.

Squab with cherries and radishes
Categories: game, poultry, pigeon, chichi, main
Serves: 4

h - For the squab
4 whole squab
2 oz Darjeeling tea
2 Tb butter, room temperature
2 c salt
4 cloves garlic
4 bay leaves
1 L duck fat
h - For the cherries
1/3 c dried cherries
10 oz ruby port
h - For the radishes
1 bn baby radishes
1 c water
3 1/2 Tb butter

Heat duck fat in a frying pan. Remove the breasts
and legs from the squabs. Crush the garlic and bay
leaves; combine with salt. Pack squab legs in salt
mixture and set aside to cure for 30 min. Rinse
under cold water. Place cured squab legs in hot
duck fat and simmer until tender. Remove from
fat and cool.

Mix the butter and tea in a food processor. Place
breasts in a zipper-lock plastic bag with the
butter mixture. Set aside until ready to serve.

In a small pot, bring port to boil. Reduce by half.
Pour over dried cherries to rehydrate. Once
cherries have plumped, remove liquid and reduce
until syrupy.

Clean radishes, reserving tops for garnish. Heat
the water and butter in a saucepot. Add cleaned
radishes. Simmer until tender and well glazed.

Presentation: Place plastic bags containing squab
breasts in water heated to 135F and poach until
medium-rare. Remove squab legs from zipper-lock
bags and roast skin side down in a saucepan until
crispy. Top with cherry sauce and radish garnish.

M's note. I presume the squab breasts are removed
from the plastic before serving.

Christopher Kostow, Meadowood Napa Valley

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