Text 23785, 121 rader
Skriven 2015-02-07 21:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Duck 150
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I endorse Janis's resolution to stick with whole ones

 JW> As do I.

 ML> Poultry is most sensibly dealt with in smaller units:
 ML> breasts for one should be roasted for a shorter time or,
 ML> even better, pan-cooked. I'd go further and cook thighs
 ML> separately as well, with drummers and wings and carcass
 ML> done together

I routinely separate birds into parts and cook them in different
fashions.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Liver Parfait and Roast Duck Breast Salad
 Categories: Chicken, Offal, Wine, Duck, Salads
      Yield: 4 Servings
 
    200 g  Chicken liver
      1 c  Butter
     20 g  Onion; chopped fine
     15 g  Apple; peeled, cored, minced
      8    Segments tangerine or orange
           -or sweet lime
      1 g  Thyme
      1 g  Rosemary
      1 g  Marjoram
      2 g  Parsley
      4 ts Red wine
    100 ml Cream
      1    Egg
      1 g  Nutmeg powder
           FOR THE DUCK:
      2    Breasts of duck
      2 g  Garlic paste; strained
      1 g  Dried rosemary
      1 pn White pepper
           Salt to taste
      2 tb Oil to sear
           FOR THE DRESSING:
      2 tb Lemon juice
     10 g  Parsley; chopped fine
      1 pn White pepper powder
           Salt to taste
           FOR THE ACCOMPANIMENTS:
      4    Tomatoes
      2    Heads lettuce
      1    Cucumber
      1    Carrot
      4    Sprigs parsley; chopped fine
    1/4 c  Lemon juice
      4 ts Olive or salad oil
      1 pn White pepper
           Salt to taste
 
  CLEAN liver and remove the sinews. Finely chop the citrus fruit
  segments. If using fresh herbs, clean and wash thyme, rosemary,
  marjoram and parsley.
  
  Melt all but 30 g of butter over low heat in a pan. When it is
  reasonably warm, remove from heat. Add the liver and keep aside.
  Melt the remaining butter in a frying pan, add onions, saut over
  medium heat until translucent. Add apples and saute for two
  minutes. Then add the citrus fruit and herbs, stir for two
  minutes. Add red wine and bring to a boil. Lower the heat and
  simmer for four minutes. Remove from heat. When cool, transfer to
  a blender, add the liver and butter, sprinkle nutmeg and grind to
  a smooth puree. Pass the liver puree through a fine mesh soup
  strainer into two oven-proof earthenware or oven-proof bowls.
  Arrange the bowls in a roasting tray.
  
  Preheat the oven to 300oF. Boil enough water in a pan, pour it
  around the bowls in roasting tray (it should cover half the level
  of the bowls). Put the tray in the preheated oven and bake for one
  hour. Remove, cool and refrigerate.
  
  Clean the duck (or chicken) without removing the skin, trim, wash
  and pat dry. Mix rosemary, pepper powder and salt with garlic
  paste. Rub the breasts with this marinade and reserve for 15
  minutes. Heat oil in a pan, add the marinated breasts and sear
  over very high heat until evenly golden brown. Remove to a
  roasting tray, pour on the drippings and bake in the preheated
  oven at 300oF, turning and basting at regular intervals, for 20-25
  minutes or until three-fourths cooked (unless, of course, you like
  the duck well done). Remove, cool, cut into six slices of equal
  thickness and refrigerate. (The chicken will be cooked in about 10
  to 12 minutes.)
  
  The salad: Remove eyes, carefully cut tomatoes into lotus shapes,
  remove the pulp and keep aside. Cut lettuce into smaller pieces
  and pat dry. Cut the cucumber into thin slices. Cut the carrot
  into heart (or any other) shapes, blanch in boiling water for two
  minutes. Drain and plunge into iced water to refresh and drain
  again.
  
  The dressing: Mix parsley, pepper powder and salt with lemon juice
  in a salad bowl. Add the salad vegetables, except tomatoes, and
  mix them lightly, without damaging the lettuce. Divide into four
  equal portions.
  
  To serve: Place a tomato shell in the middle of each of the four
  individual plates. Arrange a portion of the salad around it, place
  three slices of the duck breast, evenly spaced, over the salad.
  Spoon out equal quantities of the liver parfait into the tomato
  shells. Garnish with parsley and serve with mini naan or a bread
  of your choice.
  
MMMMM
                                                     

YK Jim


... Even the Sichuanese are afraid of Hunanese food.

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