Text 23292, 82 rader
Skriven 2015-01-26 02:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Duck.. oh no... 104
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 JK> Yes, as I mentioned, I figured I'll check once the holidays were past
 JK> to see if this has changed.

Remember to collar the meat department manager and give
them the what for.

 Ron went shopping this week for me, I'll
 JK> go with him next time as long as it isn't ..ff..rrr..eee..zz..ing.

Good luck with that. We're in for a bit of winter, it
looks like. I'll be okay (canceling a flight or three)
if the power doesn't go out.

 JK> could be the store in Ithaca was overwhelmed with folks buying duck
 JK> breast meat for Christmas, but who knows <g>.

Now that's optimistic.

   When I went to their
 JK> page that day, it didn't look promising. That day they only mentioned
 JK> the breast meat packages that were only "filets" of duck meat.. what
 JK> the heck is that exactly LOL  Sliced so we can sell more, I figure.

The pix on the Internet show ordinary boneless breasts.
Reminds me of when Dave Sac got a pack of Canyon Creek
duck tenders - they were the little muscle that has
the tendon in it, brined in a sweet-salt brine and then
jerkified. They were pretty good. They were also in the
pet food department.

 JK> Maybe I'll check what it would cost to nextday a whole duck breast
 JK> someday.. but for now, Christmas is over, I can relax <vbg>

D'Artagnan is charging $30/lb for Muscovy and Moulard,
$20 for Pekin. Maple Leaf charges $18 for Pekin.

 Really, I
 JK> was mostly interested in what some stores across the nation were
 JK> offering when it comes to duck.

I can offer no input at the moment; in Singapore and Manila
you can buy ducks in any form from quacking to whole (with
head and feet but drawn) to pieces to whole roasted or
soy-braised.

Bay Wolf's Seared Duck Breasts with Spice Rub
categories: main, game, poultry
Serves: 4

2 ts kosher salt
1/2 ts whole black peppercorns
8 juniper berries
2 cloves
4 boneless duck breasts, about 8 oz each
- preferably Liberty Duck

Note that you need to start this recipe one day
ahead so that the spice rub can permeate the meat.

To prepare the rub - In a mortar or spice grinder,
grind the salt, peppercorns, juniper berries, and
cloves to a powder. Massage this spice rub onto
both sides of the duck breasts. Put the breasts
on a flat rack and set the rack on a tray so that
air circulates all around the breasts. Refrigerate
uncovered for 24 to 48 hr.

Heat a large, heavy skillet over moderate heat.
When hot, add the duck breasts, skin side down.
Cook the breasts, pouring off fat as it accumulates,
until the skin is well browned and crisp, about
12 min, reducing the heat if necessary so the
skin crisps without burning. Turn the duck breasts
and cook on the flesh side for 6 min, turning the
breasts with tongs to sear all the exposed flesh.
Transfer to a cutting board and let rest 10 min,
then slice on the diagonal. Serve immediately.

Bay Wolf, Oakland CA
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