Reply to Duck

Forum Index » Food, Cooking, and Restaurants

Reply to "Duck"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous]I love duck. It's probably one of my favourite meats. 
I prepare the breasts by scoring and pan roasting. Start in a cold pan skin side down, roast for a bit on the stove then in the oven. 
I prepare the legs by confiting/sous vide (serious eats 36h recipe). 
I buy mine from my local grocery store, but I'm not in DC. They sell legs and breasts and whole ducks. [/quote]

I could have written the above!

(1) Duck breasts, exactly as above. I top with Helen Rennie's pomegranate molasses-based glaze and some fresh pomegranate arils.

https://www.youtube.com/watch?v=pjxoKWI5zPI&t=64s

(2) Confit duck legs. This "quick confit" recipe produces great results: https://www.simplyrecipes.com/recipes/easy_duck_confit/ I add fresh thyme and garlic cloves.

I either serve the confit duck as is with sides, or I make it into a salad. For the salad, take all the duck off the bone and chop -- you get a mix of crispy skin and juicy duck. Make a vinaigrette. 1 tablespoon of sugar. 6 tablespoons of red wine vinegar. Salt, pepper. Tons of minced shallot. Maybe a tablespoon of water. Maybe a tablespoon of olive oil. 2-3 tablespoons of the duck fat/olive oil left over from cooking the duck. Mix the duck and vinaigrette with a pile of arugula.

(3) Not in DMV either. My local independent grocery store often has D'Artagnan duck (whole, breasts, legs, already confit, etc.) in the freezer case. You can also order online: https://www.dartagnan.com/ (Years ago I ordered the Cassoulet kit from them for a special meal. It turned out great.)[/quote]
Pom molasses glaze sounds amazing! [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics