Duck with a difference.
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I always steam a duck for an hour then roast it for an hour and a half. I find you get perfect 'fall off the bone' meat that is stil suculent. This time, I thought I would havea little play. So in the water for the steaming I put some ground corriander, a clove and a tea bag. Have to say, the meat ended up with a very subtle flavour. Deffinitely adding subtle layers of taste and making it more interesting. And there are loads of things one could try, like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Dr D Evans "The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s" financialpost
Sorry FB, I had to 5 ya. I have duck often, but I've not tried this. I'll give this a try as soon my oven's fixed.
Panic, Chaos, Destruction. My work here is done. or "Drink. Get drunk. Fall over." - P O'H OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre Have a bit more patience with newbies. Of course some of them act dumb -- they're often *students*, for heaven's sake. -- (Terry Pratchett, alt.fan.pratchett)
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Well, you can always teabag it first for that subtle flavor...
Craigslist Troll: litaly@comcast.net "I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson
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fat_boy wrote:
like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Goose stuffed with pheasant? :)
"I love deadlines. I like the whooshing sound they make as they fly by." (DNA)
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I always steam a duck for an hour then roast it for an hour and a half. I find you get perfect 'fall off the bone' meat that is stil suculent. This time, I thought I would havea little play. So in the water for the steaming I put some ground corriander, a clove and a tea bag. Have to say, the meat ended up with a very subtle flavour. Deffinitely adding subtle layers of taste and making it more interesting. And there are loads of things one could try, like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Dr D Evans "The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s" financialpost
Might I suggest some of these[^] to go with it?
Henry Minute Do not read medical books! You could die of a misprint. - Mark Twain Girl: (staring) "Why do you need an icy cucumber?" “I want to report a fraud. The government is lying to us all.” I wouldn't let CG touch my Abacus! When you're wrestling a gorilla, you don't stop when you're tired, you stop when the gorilla is.
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I always steam a duck for an hour then roast it for an hour and a half. I find you get perfect 'fall off the bone' meat that is stil suculent. This time, I thought I would havea little play. So in the water for the steaming I put some ground corriander, a clove and a tea bag. Have to say, the meat ended up with a very subtle flavour. Deffinitely adding subtle layers of taste and making it more interesting. And there are loads of things one could try, like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Dr D Evans "The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s" financialpost
Hmmm this just gave me an idea. How about adding some whiskey to the steaming fluids. Wild Turkey sounds just about right for duck :) (Just had to say that for the pun of it) Actually my idea runs more along the lines of Laphroaig or Ardmore, for the ones who don't want to much of that peaty flavor the latter'd be better suited than the former. I'll post a message about how my experiments went. Getting the dosage right will most probably be the hardest part. Not only for my liver ;). Cheers!
modified on Tuesday, May 3, 2011 11:47 AM
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Goose inside pheasant inside turkey inside ostrich... Matryoshka roast? :)
"I love deadlines. I like the whooshing sound they make as they fly by." (DNA)
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I always steam a duck for an hour then roast it for an hour and a half. I find you get perfect 'fall off the bone' meat that is stil suculent. This time, I thought I would havea little play. So in the water for the steaming I put some ground corriander, a clove and a tea bag. Have to say, the meat ended up with a very subtle flavour. Deffinitely adding subtle layers of taste and making it more interesting. And there are loads of things one could try, like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Dr D Evans "The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s" financialpost
I've done something similar with smaller birds. Ever hear of Beer Can Chicken[^]? Not quite as fancy as duck, but easier and oh, so good.
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I've done something similar with smaller birds. Ever hear of Beer Can Chicken[^]? Not quite as fancy as duck, but easier and oh, so good.
I second that! Mmmm beer can chicken... especially on the grill. :) OK now I know what I'm having for Saturday dinner. :-D
It was broke, so I fixed it.
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I've done something similar with smaller birds. Ever hear of Beer Can Chicken[^]? Not quite as fancy as duck, but easier and oh, so good.
This is the only way to BBQ a chicken. I buy a six-pack of beer along with three chickens. Three chickens and three beers go in the BBQ and I drink the other three beers while the chickens are roasting. :) [EDIT] Here's a link[^] for any Canadian to buy a roaster that holds both the chicken and the can of beer. Makes it real easy to cook and serve. :) [/EDIT]
Chris Meech I am Canadian. [heard in a local bar] In theory there is no difference between theory and practice. In practice there is. [Yogi Berra] posting about Crystal Reports here is like discussing gay marriage on a catholic church’s website.[Nishant Sivakumar]
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I've done something similar with smaller birds. Ever hear of Beer Can Chicken[^]? Not quite as fancy as duck, but easier and oh, so good.
I've tried it but the recipe doesn't make sense, who's ever had a 'half empty can of beer'?
Panic, Chaos, Destruction. My work here is done. or "Drink. Get drunk. Fall over." - P O'H OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre Have a bit more patience with newbies. Of course some of them act dumb -- they're often *students*, for heaven's sake. -- (Terry Pratchett, alt.fan.pratchett)
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Well, you can always teabag it first for that subtle flavor...
Craigslist Troll: litaly@comcast.net "I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson
That is such a completely horrible image. 5!
Curvature of the Mind now with 3D
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I always steam a duck for an hour then roast it for an hour and a half. I find you get perfect 'fall off the bone' meat that is stil suculent. This time, I thought I would havea little play. So in the water for the steaming I put some ground corriander, a clove and a tea bag. Have to say, the meat ended up with a very subtle flavour. Deffinitely adding subtle layers of taste and making it more interesting. And there are loads of things one could try, like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Dr D Evans "The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s" financialpost
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I always steam a duck for an hour then roast it for an hour and a half. I find you get perfect 'fall off the bone' meat that is stil suculent. This time, I thought I would havea little play. So in the water for the steaming I put some ground corriander, a clove and a tea bag. Have to say, the meat ended up with a very subtle flavour. Deffinitely adding subtle layers of taste and making it more interesting. And there are loads of things one could try, like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Dr D Evans "The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s" financialpost
I haven't done steaming, but I do brine chicken and it works really well. I usually just add garlic to the brine.
Curvature of the Mind now with 3D
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Goose inside pheasant inside turkey inside ostrich... Matryoshka roast? :)
"I love deadlines. I like the whooshing sound they make as they fly by." (DNA)
Smithers-Jones wrote:
Goose inside pheasant inside turkey inside ostrich...
Over a roasted pig…
There is only one Ashley Judd and Salma Hayek is her prophet! Advertise here – minimum three posts per day are guaranteed.
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I haven't done steaming, but I do brine chicken and it works really well. I usually just add garlic to the brine.
Curvature of the Mind now with 3D
I always brine turkey before roasting. My favorite recipe uses brown sugar and juniper berries. Yeah, I'm a food geek. :-D
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Smithers-Jones wrote:
Goose inside pheasant inside turkey inside ostrich...
Over a roasted pig…
There is only one Ashley Judd and Salma Hayek is her prophet! Advertise here – minimum three posts per day are guaranteed.
Deyan Georgiev wrote:
Over a roasted pig…
Don't you challenge me, Deyan! We can do this all the way up to blue whale stuffed with elephant stuffed with... :)
"I love deadlines. I like the whooshing sound they make as they fly by." (DNA)
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Deyan Georgiev wrote:
Over a roasted pig…
Don't you challenge me, Deyan! We can do this all the way up to blue whale stuffed with elephant stuffed with... :)
"I love deadlines. I like the whooshing sound they make as they fly by." (DNA)
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Deyan Georgiev wrote:
Over a roasted pig…
Don't you challenge me, Deyan! We can do this all the way up to blue whale stuffed with elephant stuffed with... :)
"I love deadlines. I like the whooshing sound they make as they fly by." (DNA)
:-D
There is only one Ashley Judd and Salma Hayek is her prophet! Advertise here – minimum three posts per day are guaranteed.
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Vark111 wrote:
Velociraptor!
...stuffed with Microraptor[^]. :-) Well, I had crocodile and alligator before. I wonder what Velociraptor would taste like. Probably like chicken (that is, what they say about nearly everything they are not used from their local supermarket's cooling shelf). The only reason for cloning extinct species: Having new kinds of taste experience - Brontosaurus bacon!
"I love deadlines. I like the whooshing sound they make as they fly by." (DNA)
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I always steam a duck for an hour then roast it for an hour and a half. I find you get perfect 'fall off the bone' meat that is stil suculent. This time, I thought I would havea little play. So in the water for the steaming I put some ground corriander, a clove and a tea bag. Have to say, the meat ended up with a very subtle flavour. Deffinitely adding subtle layers of taste and making it more interesting. And there are loads of things one could try, like goose and coffee for example, of pheasant and fruit juices, the possibilities are almost endless.
Dr D Evans "The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s" financialpost
fat_boy wrote:
like goose and coffee for example
Reminds me of my favourite roast, Swedish Lamb, roast lamb in a coffee sauce.
Never underestimate the power of human stupidity RAH