Text 23831, 108 rader
Skriven 2015-02-08 07:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Duck.. oh no... 191
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 NB> Best laid plans, and all that...  ;0   And then we got over a foot on
 NB> Monday and bits more every day since... There's a threat of up to 8
 NB> inches today and tonight, but so far the lake effect snow doesn't seem
 NB> to be too bad...

I have this concert coming up, chorus, soprano, violin, and
orchestra - Annelies by James Whitbourn, based on the Diary of
Anne Frank, sort of Schindler's Listish music with aspirations
to higher art. Anyhow, the snows have forced cancellation of
two rehearsals running, with next week's in danger for the same
reason. As the chorus parts are harmonically and rhythmically
... adventurous ... there's some worry that the work won't be
audience-worthy by performance time. The violin part is also a
bit that way, but I can figure that out by myself, so that's not
a source of serious concern. I will be flying several times with
a violin, though, in the next three weeks and practicing in a
hotel room, both things that I have sworn I would never do.

 NB>> Sometimes things get mis-classified...  (G)
 ML> Sometimes they don't. This product was meant as dog food. The
 ML> people yumminess was a side effect. And it was only moderately
 ML> yummy anyway. And even that was tempered by a nagging anxiety
 ML> about what the Chinese put in it!
 NB> Ah...  especially the Made in China bit...  except that you did
 NB> survive it, so I guess it wasn't too terribly bad for you... ;)  Of
 NB> course, there's also the stories of old folks eating the canned cat
 NB> food for their various reasons...  :)

Cat food if prepared here is subject to more stringent regulation
than is people food in some parts of the world. Speaking of the
subject line, both my friends Ella Lou and Annie have spoiled
their cats to the degree of buying duck flavored cat food. Of
course it's more expensive than people food - Blue Buffalo brand
duck cat food, for example, is over $5 a pound.

==
 NB>> I've been able to buy them...  I'd buy two of the leg quarters, for
 NB>> a generous serving each, vs one of the half duck precooked, for a
 NB>> smaller serving each... 
 ML> Still not cost-effective for frequent dining.
 NB> No... still isn't a frequent choice... which is probably part of why
 NB> we don't end up buying enough to encourage the store to keep it
 NB> stocked... 

Another approach. Write an article for the local paper extolling
duck as an element of a healthy low-carb diet (I doubt you could
make a case for low fat) and watch the demand go up.

 ML> the rest. One day they came back to their hotel with a duck, and
 ML> all Billy could do was look at it. That was one of the first
 ML> signs that something was terribly wrong.
 NB> That is a sad story...

For people whose digestive system is so important, especially. Of
course it was his digestive system that betrayed him in the end.

 ML> Makes me want to go off and buy a duck. Roast or soy sauce, makes
 ML> no difference.
 NB> And eat the whole thing, in Billy's honor and remembrance... ;)

Going to do that sometime soon.

 NB>> They're reasonably seasoned... haven't particularly tried to crisp
 NB>> the skin, but it does crisp some while heating according to
 NB>> instructions... which, however, do tend to make it even more
 NB>> overcooked.
 ML> A blowtorch is very useful, and I wonder that so few
 ML> kitchens have them.
 NB> I guess I've never even missed it... ;)

When one likes crisp outsides and nearly raw insides, such
appliances make a lot of sense.

 ML> And so they make you pay duck prices for cornstarch, sugar,
 ML> and orange oil? Clever these Indianans (Maple Leaf Farms,
 ML> despite its Canadian-sounding name, is from Indiana).
 NB> Oh, the price isn't per pound for any of those, just per package...
 NB> and the orange sauce is based on orange juice concentrate, so not quite
 NB> as bad as you imagine...  :)

I am not fully convinced. 

Duck with orange sauce
categories: Jewish, poultry, main, overcooked
serves: 4

5 lb duck
2 ts salt
1/4 ts pepper
3 Tb flour
2 c orange juice
2 Tb lemon juice
4 oz beef broth
2 Tb currant jelly
2 oranges, segmented

Prepare duck for cooking; sprinkle with salt and pepper.
Roast in a rack at 350F for 3 hr or until tender and browned.

Heat flour with 2 Tb drippings from the roasting pan. Add
orange juice gradually and stir until mixture boils. Add
remaining ingredients. Cook over low heat 10 min.

Carve duck and serve with sauce.

Jennie Grossinger, Art of Jewish Cooking
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