Building things, fixing stuff, wrenching on cars . . . . . and some other stuff too.
Friday, November 29, 2013
Duck for Turkey day
One over priced Buddhist duck from the chinaman on St John's St.
This one came with the "smilings" and "runaways" ( head and feet)
Remove said smilings and runaways and preserve for stock pot. EMT shears work great.
Perforate the skin liberally (do not puncture the flesh) Dunk in a pot of boiling water for about 5 minutes. Season as desired Goya Adobo works for me, and stuff with 2 peeled tangerines, oranges, lemons or what ever citrus you have at hand.
Into a 500 deg F oven along with a couple of spuds chopped and dressed in salt, pepper and olive oil, and the smilings and runaways. Let it rip for an hour.
It will render about 3/4 of a cup of golden elixir. Save and set aside preserve for future cooking.
Toss one shallot and one large clove of garlic in about 3 table spoons of said golden elixir in a hot pan, let melt and add some sliced Portobello mushrooms. Add a handful of sunflower seeds and a mess of chopped fresh dill , toss for a couple of minutes in the hot pan and serve.
With some 3 buck Chuck (formerly known as 2 buck Chuck)
O yes I almost forgot, after you drain off the fat from the pan, and you let the duck rest, pour in a bout a cup of orange juice and clean up the pan, add a couple of splashes of Worcestershire sauce and a splash of brandy and reduce for a gravy.
* Save the head feet and whats left of the carcass/ bones and make duck soup the next day.