Text 23293, 81 rader
Skriven 2015-01-26 02:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BENNY PEDERSEN
Ärende: Duck.. oh no... 105
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 -=> Benny Pedersen said to Janis Kracht <=-

Good to see a new name on the echo. Welcome!

 JK> PRECOOKED.. oh no.. really... good-bye rare duck with the 
 JK> precooked package.. They murdered that guy <g>
 BP> not a problem here in danmark, come over here lol :)

Do you have any Danish poultry recipes that you can
share with us?

 JK> So I guess from now on, I'll be buying the whole duck again, not 
 JK> that I mind that really.. but the separate breasts were so nice :(
 BP> what happend to the rest of the body ?

The legs are sold separately, raw or roasted in vacuum pack
or confit. The carcass, who knows - probably gets sold for
dog food or ground for fertilizer.

 BP> whats in the dogfood now ?, burger king selling it still ?

I tasted (see earlier post) dog treats made from duck.
Quite good.

Bay Wolf's All-Day Duck
categories: main, game, poultry
Serves: 4

1 fresh duck, about 5 lb
6 qt water
1 1/2 c kosher salt
3/4 c sugar
Several sprigs fresh thyme
4 cloves garlic, peeled and smashed
24 whole black peppercorns, coarsely crushed
6 juniper berries, coarsely crushed

To prepare the duck - With a heavy cleaver, remove
the duck head, neck, and feet, if attached. Remove
the wing tips. Save all parts for stock, if desired.
Rinse the carcass well inside and out and pull out
the clumps of fat just inside the cavity on both
sides at the tail end.

In a pot just large enough to hold the duck, combine
the water, salt, and sugar. Stir until the salt and
sugar dissolve and the water becomes clear again.
Stir in thyme sprigs, garlic, peppercorns, and
juniper berries. Add the duck and make sure it is
submerged; weight with a plate if necessary. Cover
and refrigerate 24 to 36 hr. Remove the duck from
the brine and let excess water drip off. Put the
thyme sprigs and garlic from brine in the cavity,
then tie the legs together with kitchen twine so the
duck holds its shape during steaming and roasting.

If you do not have a steamer large enough to
accommodate the duck, set a flat rack in a roasting
pan, perching the rack on overturned custard cups or
ramekins to keep it above the level of the water.
Put 1" water in the roasting pan and bring to a boil
over high heat. Put the duck on the rack, seal the
roasting pan tightly with heavy-duty aluminum foil,
making sure little or no steam can escape, lower heat
to keep the water at a steady but not vigorous boil,
and steam 1 hr.

Carefully remove the foil - the steam will be hot -
and set the duck aside. Preheat the oven to 400F/200C
and turn on the convection fan, if you have one. Prick
the bird with a small knife in several places,
especially where you can feel fat deposits. Roast the
duck on a rack, breast side up, until the skin is well
browned and crisp, about 1 hr. Let rest for 15 to
20 min before carving.

Bay Wolf, Oakland CA

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