Text 23931, 70 rader
Skriven 2015-02-11 14:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: seal meat re- 203
=========================
 JW> To be fair that seal meat had been grossly mishandled before it
 JW> arrived at my house: frost burned and quite likely thawed and
 JW> re-frozen

I think I'm sort of glad to know that. The thought of
thousands of people in fur coats subsisting on that stuff
just depressed me.

 ; the fat was quite rancid. I've had seal meat before in
 JW> Nfld and Iqaluit; it was strong and gamy, more so than any land
 JW> based game animal, as strong as mutton or goat perhaps, but edible.

Strong and gamy isn't that big of a deal and can be fixed.
Rancid, yuck, though I understand certain populations have
learned to appreciate that kind of taste. The other day,
lusting after a steak, I went to a place whose dry-aged
sirloin was devoid of flavor except of rancid fat. That was
thirty bucks down for lunch. I will soon be posting a tale
of five or six steaks here: that was the least of the lot.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Mahogany duck
 Categories: Poultry
   Servings:  4

      2    Ducks, 4-1/2; 4-3/4 lb              2 tb Dark brown sugar, packed
           Marinade:                                -
    1/4 c  Scotch                              2 sl Bread
      3 tb Fresh gingerroot, peeled & s        2    Scallions
           -redded                             2    Parsley
  1 1/2 ts Garlic, minced                      3 c  Beer
      2 tb Orange zest, julienned                   Sauce:
      1 ts Coriander seeds, crushed        1 3/4 c  Brown stock
      1 ts Black peppercorns, crushed          2 ts Arrowroot, dissolved in
    3/4 c  Soy sauce                           3 tb Cold water
      2 tb Honey                                    Kumquats for garnish

  Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the
  birds.  Arrange them, breast side up, several inches apart on a rack set
  over a large roasting pan.  Let them dry, chilled but uncovered, for 3
  days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander,
  peppercorns, soy sauce, honey, and brown sugar.  Let this mixture stand,
  covered and chilled, for 3 days.  Stir marinade, and press it through a
  fine sieve into a small bowl. Keeping the ducks chilled, brush them with
  some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry
  at room temperature for 30 minutes. Stuff each duck with one of the bread
  slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the
  cavities.  Prick the ducks, except for the breast area, with a fork. Pour
  the beer into the roasting pan. Roast the ducks on the rack in the lower
  third of a preheated 350f oven for 30 minutes. Tent birds with foil and
  roast for 30 minutes more. Discard foil and roast for another 30 minutes or
  until a meat thermometer registers 180f. (The skin should be very mahogany
  colored and crisp.) Remove stuffing ingredients with a spoon and discard
  them and the pan juices. Pour the juices from the cavities through a fine
  sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices.
  Arrange ducks on a platter and keep them warm, covered loosely. In a
  saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in
  reserved juices.  Bring the mixture to a simmer.  Stir arrowroot mixture
  and add to pan.  Cook the mixture over mod-low heat, being careful not to
  boil, until thickened.  Add salt and pepper to taste. Transfer the sauce to
  a heated sauceboat. Garnish the duck with kumquats and serve with the
  sauce. a 1983 Gourmet Mag. favorite

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