Duck with a difference.
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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
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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 throw 'em in the chimney of my pizza-oven, for Italo-Beijing duck.
I wanna be a eunuchs developer! Pass me a bread knife!
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What kind of pot or dish do you use for the steaming? :)
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]
I have a vegetable steamer that is judt big enough to take a duck, if not I use a wok and put the duck on a plate in the wok so its sits above the water.
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 steam for an hour and then deep fry in peanut oil. I tried saving the fat but it didn't really stand out for flavor like everyone said it would. To big of a hassle. I just fry my eggs in bacon grease.
Need custom software developed? I do custom programming based primarily on MS tools with an emphasis on C# development and consulting. I also do Android Programming as I find it a refreshing break from the MS. "And they, since they Were not the one dead, turned to their affairs" -- Robert Frost
I can imagine thats pretty good actually. Do you put any spices on it before frying? Kind oif Kentuck Peking duck style? As for the fat, I do keep it. Its not so much it has a strong flavour, its subtle, but its very temperature resistant. You can cook super hot wuth it without it burning. Its great for doing roast potatoes for example.
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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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)
Do, it produces great results. :)
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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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
I thought about wine/beer/spirits for a future experiment. Of course the alcohol would boild off at 79 degrees, but the flavour should be good. I once had beer chicken, a can of beer is opened, and shoved up the arse of the chicken, which is then put on a BBQ upright on a sqare of foil. The bird steams from the inside with the beer, and cooks from the outside with the BBQ heat. It comes out damn nice! :) So yeah, whisky with a bird could be good. Famous Grouse with Grouse comes to mind as an amusing combo. :)
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'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.
YES! Beer can chicken, had it in Flanders once, it is really good. Surprisingly good in fact. I just thought it was th eflemish who liked sticking beer cans up chickens arses, but I see it has wider appeal!
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 brine turkey before roasting. My favorite recipe uses brown sugar and juniper berries. Yeah, I'm a food geek. :-D
With brining, do you cook the bird in the liquid then? And sugar and juniper sounds pretty good too. I'll have to try it.
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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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
ah ha! Coffee lamb eh? Intriguing, I'll google it.
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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With brining, do you cook the bird in the liquid then? And sugar and juniper sounds pretty good too. I'll have to try it.
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:
With brining, do you cook the bird in the liquid then?
No: it is far too salty. Since I'm at home right now, I can give you the recipe: 8 cp water 2/3 cp coarse salt 2/3 cp brown sugar 5 fresh sage leaves 4 stems fresh thyme 2 bay leaves 6 whole cloves 1 tsp crushed juniper berries 1/2 tsp cracked peppercorns 2 tsp crushed whole allspice berries (NOT ground) Combine ingredients in a 3 to 4 qt pot. Bring to a boil and stir until sugar and salt are dissolved, then lower heat and simmer for 4 minutes more. Remove from heat and add 4 cp ice cold water; let sit until room temperature. The bird is soaked in the brine for 12 to 24 hours, then removed, rinsed and cooked. The brine is discarded.