Text 34311, 105 rader
Skriven 2015-12-16 17:32:10 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: tasty 673
=====================
>  ML> Got to get there. Looks like March is shot for me -
>  ML> how's 4/6 to 12? That's a couple weeks after next
>  ML> year's relatively early Easter.
> That fits nicely between a wedding in MD and a Retreat in MA, with a
> couple days either side, so that looks good here...  Haven't a clue what
> Fords' schedule might be... 

I'll pencil it into my calendar but probably can't
buy a ticket until I get back from Asia, and it'll
depend on how much sybaritism I get into there.

>  ML> Precooked in shrink wrap from Maple Leaf or (better
>  ML> but more expensive) d'Artagnan? I'd buy if they were
>  ML> cheap enough,
> The first... and I only buy them when they get marked down, being close
> to their end date...  Haven't seen the latter...

The end date shouldn't be taken all that seriously.
If there's been a breach in the wrap, the result will
be unfortunate, but with an intact wrap, the food should
be okay well past the date.

>  ML> but the air-dried ones in the Chinese
>  ML> butcher's are better. I'd prefer to do my own, though,
>  ML> as I like rare rare breast meat and well-done leg meat.
> Haven't priced the ones in Lee's Oriental or Canton Supermarket, but
> those are a possibility...  ;)

The prices that I have seen are affordable. The quality
in most of the Chinatown shops in Boston or New York or
San Francisco has been generally good. In Asia, even
better, but the hygiene is not necessarily wonderful there.

>  ML> Whole ducks that I can take down myself are my kind
>  ML> of playground. I can get 4 meals, at least 1 1/2 c
>  ML> of fat, tasty cracklings, and a couple quarts of
>  ML> broth out of one of those critters. Oddly, a goose,
>  ML> which can be up to twice as big, yields about the
>  ML> same (but a quart, maybe more, of fat).
> So, a whole frozen one from Wegman's would work for that...? 

Sure.

>  ML> By the way, I do not favor wild duck at all (it
>  ML> requires a lot of effort to be rendered edible).
> Less fat...?

Less fat, dubious diet (sometimes including fish), and
enough exercise to keep the meat from being tender.

>  > and I've not seen the uncooked leg quarters for
>  > a few months now... the latter being what we'd usually buy...
>  ML> One of the yummiest of foods, but last I saw them
>  ML> they were like $10.99/lb and not nearly worth it.
> I don't remember now what I was paying for them... maybe less than
> that... 

I'd hope so, but then steaks are going for that kind
of price a lot of the time, and I'd pay as much for
duck as for steak.


---------- Recipe via Meal-Master (tm) v8.01

      Title: Duckling with Star Fruit Sauce
 Categories: Poultry
      Yield: 4 servings

-------------------------------ROAST
DUCKLING-------------------------------
      2    4 lb Domestic Ducklings,            1 sm Onion, chopped
           Thawed if frozen                    1    Carrot, thinly sliced
      1 ts Dried Thyme Leaves                  1 sm Stalk Celery, chopped
      1 ts Fresh Parsley, chopped                   Salt and Pepper
      2    Bay Leaves

------------------------------STAR FRUIT
SAUCE------------------------------
      1 c  Dry White Wine                      7 oz Star Fruit, pared,
pureed,
      1 c  Medium Dry Sherry or Port                And sieved (1/3 cup)
    1/4 c  Rice Vinegar                             Star Fruit for garnish
      1 ts Tomato Paste

  Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body
  cavity of ducklings and reserve for another time. Rinse ducklings inside
  and out with cold water. Pat dry with paper towels. Stuff ducklings with
  thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to
  taste. Tie legs together with string. Pierce skin all over with tip od
  small knife. Arrrange ducklings on rack in large shallow roasting pan.

  Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg
  and thigh registers 180F. Spoon off fat from roasting pan several times
  during baking. Remove ducklings and rack from pan, reserving drippings in
  pan. Keep ducklings warm.

  Source; Victoria Magazine, Jan. 1994  Typed for you by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

  M's note - the sauce recipe is missing, which is fine.

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