Results 1 to 16 of 16

Thread: Duck ideas

  1. #1
    Christine Dabney Guest

    Default Duck ideas

    Heya folks,

    Trying to clear out my freezer...

    I bought a "partial" duck a month or two ago in one of the
    supermarkets. It had been marked down drastically, and it wasn't til
    I got home that I found out that the breasts, or most of the breasts
    had been removed. The rest of the duck is intact... I think it was
    sold reduced cause of the missing breasts..

    Anyway, I want to do something with it. For some reason, duck tacos
    keep going through my mind... I am thinking maybe I should roast the
    duck? Just a basic roast?

    This isn't the only thought....wondering if a braised dish would be
    good as well...

    I have been pouring through all my cookbooks and online sources and
    did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    looks simple enough.

    Before I go with that, does anyone have a better idea?

    Christine
    --
    http://nightstirrings.blogspot.com

  2. #2
    Gregory Morrow Guest

    Default Re: Duck ideas


    Christine Dabney wrote:

    > Heya folks,
    >
    > Trying to clear out my freezer...
    >
    > I bought a "partial" duck a month or two ago in one of the
    > supermarkets. It had been marked down drastically, and it wasn't til
    > I got home that I found out that the breasts, or most of the breasts
    > had been removed. The rest of the duck is intact... I think it was
    > sold reduced cause of the missing breasts..
    >
    > Anyway, I want to do something with it. For some reason, duck tacos
    > keep going through my mind... I am thinking maybe I should roast the
    > duck? Just a basic roast?
    >
    > This isn't the only thought....wondering if a braised dish would be
    > good as well...
    >
    > I have been pouring through all my cookbooks and online sources and
    > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > looks simple enough.
    >
    > Before I go with that, does anyone have a better idea?



    I'd say this:

    Roast the duck. Get what meat you can off of the carcass and reserve that.
    Then make stock outta the remains of the carcass. You can do this in a
    crockpot or whatever...duck stock is wonderful and it's a VERY rich and
    flavorful stock..it can be a meal by itself in fact.

    With the stock and what duck meat you have make duck gumbo, meat - wise
    you'll want to add some andouille or smoked sausage (Polish is fine) if you
    have it. You can also add chicken if you have some around (I know you have
    things stocked and that you want to use them up, being economical and
    all...)...

    You will have a GREAT meal, I'd serve the duck gumbo over rice...

    You don't have much meat in the first place to work with, with making gumbo
    or such like you'll "stretch" what you have and have a flavorful meal...

    There are tons of gumbo recipes, Paul Prudhomme's webite, IIRC it's
    something like www.paulprudhomme.com has plenty of recipes...

    OH! If you have any sweet potatoes, duck goes GREAT with sweet
    potatoes...another component of Cajun cookery. You could simply put the
    sweet potaters in with the gumbo...or beans in for a cassoulet - type
    effect. Whatever, you've got the basis for a tasty and nourishing meal,
    with not a lot of monetary expenditure...

    Duck is great because it is rich and so you can really stretch it...you do
    not need a large amount to make a tasty repast...


    --
    Best
    Greg the Quack ;-)



  3. #3
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Duck ideas

    On Apr 16, 11:20*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
    > Heya folks,
    >
    > Trying to clear out my freezer...
    >
    > I bought a "partial" duck a month or two ago in one of the
    > supermarkets. *It had been marked down drastically, and it wasn't til
    > I got home that I found out that the breasts, or most of the breasts
    > had been removed. *The rest of the duck is intact... *I think it was
    > sold reduced cause of the missing breasts..
    >
    > Anyway, I want to do something with it. * For some reason, duck tacos
    > keep going through my mind... *I am thinking maybe I should roast the
    > duck? * Just a basic roast?
    >
    > This isn't the only thought....wondering if a braised dish would be
    > good as well...
    >
    > I have been pouring through all my cookbooks and online sources and
    > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > looks simple enough. *


    Crisp and braised is great.. High heat until the skin starts to
    bubble, then add Swanson chicken broth, or your own poultry stock,
    cover, and reduce heat to 225 for however long, then pour off and
    reserve the stock, flip to breast side down and turn up to 425-450 to
    crisp it up. When the back is crisped, flip it again and brown the
    skin over the breast. Put the duck on a platter and use the drippings
    and stock to make gravy. I sometimes make gravy with some soy sauce
    in it.

    If you split the duck first, then you can much more safely undercook
    it slightly. I know, rare poultry, but duck is good a little less
    done than is optimal for chicken or turkey. I love duck, but my wife
    and son don't, so I don't make it as often as I would. Usually, I
    just make duck wings, and most often put them in broth at barely a
    simmer to get them halfway done, then a go round in nice hot peanut
    oil. I have a real fondness for the wing tips.

    The broth can be reduced, and when you get it to the right strength,
    add some chopped sweet onions and simmer for a couple of minutes, but
    not long enough to soften the onions much. You want some crunch
    there. I add powdered arbol or cayenne to this soup, but that's just
    me. Of course, you may wish to add salt or soy sauce to taste, or
    even a tiny bit of MSG.

    As much as I love tame duck, I really dislike wild duck. Every single
    time I've had it, it has been gamy in an unappealing way. I hope you
    enjoy your duck.
    >
    > Before I go with that, does anyone have a better idea?
    >
    > Christine
    > --http://nightstirrings.blogspot.com


    --Bryan, aka Bobo Bonobo http://www.TheBonobos.com



  4. #4
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Duck ideas

    On Apr 16, 11:58*pm, "Gregory Morrow" <sjsjs5js...@cccccrr.nz> wrote:
    > Christine Dabney wrote:
    > > Heya folks,

    >
    > > Trying to clear out my freezer...

    >
    > > I bought a "partial" duck a month or two ago in one of the
    > > supermarkets. *It had been marked down drastically, and it wasn't til
    > > I got home that I found out that the breasts, or most of the breasts
    > > had been removed. *The rest of the duck is intact... *I think it was
    > > sold reduced cause of the missing breasts..

    >
    > > Anyway, I want to do something with it. * For some reason, duck tacos
    > > keep going through my mind... *I am thinking maybe I should roast the
    > > duck? * Just a basic roast?

    >
    > > This isn't the only thought....wondering if a braised dish would be
    > > good as well...

    >
    > > I have been pouring through all my cookbooks and online sources and
    > > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > > looks simple enough.

    >
    > > Before I go with that, does anyone have a better idea?

    >
    > I'd say this:
    >
    > Roast the duck. *Get what meat you can off of the carcass and reserve that.
    > Then make stock outta the remains of the carcass. *You can do this in a
    > crockpot or whatever...duck stock is wonderful and it's a VERY rich and
    > flavorful stock..it can be a meal by itself in fact.
    >

    And in addition to what I posted, I second Greg's suggestion about the
    carcass. Duck makes even better stock than turkey, though there's a
    specialness about turkey stock from a Thanksgiving turkey that was
    stuffed with onion and sage, and those flavors come through in the
    stock. I love Thanksgiving, and even though I'm a Humanist, it's my
    favorite holiday.

    Hey speaking of Thanksgiving, I love corn as a side dish, and there is
    no frozen brand better than the Pictsweet (sp?). Now I've got myself
    thinking about my favorite feast type meal, but I digress. Yes, boil
    those duck bones. There's goodness in 'em.
    > --
    > Best
    > Greg the Quack


    --Bryan, aka Bobo Bonobo http://www.TheBonobos.com



  5. #5
    Theron Guest

    Default Re: Duck ideas


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > Heya folks,
    >
    > Trying to clear out my freezer...
    >
    > I bought a "partial" duck a month or two ago in one of the
    > supermarkets. It had been marked down drastically, and it wasn't til
    > I got home that I found out that the breasts, or most of the breasts
    > had been removed. The rest of the duck is intact... I think it was
    > sold reduced cause of the missing breasts..
    >
    > Anyway, I want to do something with it. For some reason, duck tacos
    > keep going through my mind... I am thinking maybe I should roast the
    > duck? Just a basic roast?
    >
    > This isn't the only thought....wondering if a braised dish would be
    > good as well...
    >
    > I have been pouring through all my cookbooks and online sources and
    > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > looks simple enough.
    >
    > Before I go with that, does anyone have a better idea?
    >
    > Christine
    > --
    > http://nightstirrings.blogspot.com


    For us that would be very simple. Make a canard au vin, or braised leg thigh
    of duck.
    Trim up so you have two leg-thighs. With the trimmings make a duck stock to
    use in the dish.
    Brown the leg-thighs to the skin crisp stage. Place browned leg-thighs skin
    side up in braising pan.
    Add your stock plus red wine, seasonings, pearl onions, and mushrooms. Add
    stock only
    to where it begins to touch the browned skin. Braise in the oven until the
    meat is about to
    fall apart. This is one of the great dishes in the world.

    Ed








  6. #6
    Giusi Guest

    Default Re: Duck ideas


    "Theron" ha scritto nel messaggio >
    > "Christine Dabney" wrote in message
    >> I bought a "partial" duck a month or two ago in one of the supermarkets.
    >> This isn't the only thought....wondering if a braised dish would be good
    >> as well...


    > For us that would be very simple. Make a canard au vin, or braised leg
    > thigh of duck.
    >
    > Ed


    I often make a braise of duck hindquarters with garlic, onion, Byzantine
    spices like clove, cinnamon bark, pepper. It's very good for fresh
    tagliatelle or polenta.



  7. #7
    Paul M. Cook Guest

    Default Re: Duck ideas


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > Heya folks,
    >
    > Trying to clear out my freezer...
    >
    > I bought a "partial" duck a month or two ago in one of the
    > supermarkets. It had been marked down drastically, and it wasn't til
    > I got home that I found out that the breasts, or most of the breasts
    > had been removed. The rest of the duck is intact... I think it was
    > sold reduced cause of the missing breasts..
    >
    > Anyway, I want to do something with it. For some reason, duck tacos
    > keep going through my mind... I am thinking maybe I should roast the
    > duck? Just a basic roast?
    >
    > This isn't the only thought....wondering if a braised dish would be
    > good as well...
    >
    > I have been pouring through all my cookbooks and online sources and
    > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > looks simple enough.
    >
    > Before I go with that, does anyone have a better idea?



    Mu shu duck. You can get the wrappers fairly easily. The rest is very easy
    just prepare the fillings and roll it up. Most markets sell a plum sauce
    that would go great with the duck.

    Paul



  8. #8
    [email protected] Guest

    Default Re: Duck ideas

    On Thu, 16 Apr 2009 22:20:08 -0600, Christine Dabney
    <[email protected]> wrote:

    >Heya folks,
    >
    >Trying to clear out my freezer...
    >
    >I bought a "partial" duck a month or two ago in one of the
    >supermarkets. It had been marked down drastically, and it wasn't til
    >I got home that I found out that the breasts, or most of the breasts
    >had been removed. The rest of the duck is intact... I think it was
    >sold reduced cause of the missing breasts..
    >
    >Anyway, I want to do something with it. For some reason, duck tacos
    >keep going through my mind... I am thinking maybe I should roast the
    >duck? Just a basic roast?
    >
    >This isn't the only thought....wondering if a braised dish would be
    >good as well...
    >
    >I have been pouring through all my cookbooks and online sources and
    >did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    >looks simple enough.
    >
    >Before I go with that, does anyone have a better idea?
    >
    >Christine



    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Wild Duck Ordinaire
    Categories: Poultry
    Yield: 4 servings

    1 Duck
    2 Onions
    1 Apple, studded with cloves
    Margarine, melted

    Directions: Parboil duck 5 minutes with 1 piece celery and small
    onion. Remove and drain. Rub cavity and outside with salt & pepper.
    Place inside duck 1 small onion, apple studded with cloves, and a
    small white potato. Bake 20 minutes at 450-F uncovered. Reduce heat
    to 350-F and bake covered 15-20 minutes. Baste with equal parts
    melted butter, hot water, and wine and/or orange juice mixture.

    MMMMM



    Then while it's cooking, you could have a couple of duckfarts below..




    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Duck Fart
    Categories: Beverages
    Yield: 1 servings

    1 Part Bailey's
    1 Part Kahlua
    1 Part Crown Royal

    All measurments should be equal.

    MMMMM

  9. #9
    Michael \Dog3\ Guest

    Default Re: Duck ideas

    Christine Dabney <[email protected]>
    news:[email protected]: in rec.food.cooking

    > Heya folks,
    >
    > Trying to clear out my freezer...
    >
    > I bought a "partial" duck a month or two ago in one of the
    > supermarkets. It had been marked down drastically, and it wasn't til
    > I got home that I found out that the breasts, or most of the breasts
    > had been removed. The rest of the duck is intact... I think it was
    > sold reduced cause of the missing breasts..
    >
    > Anyway, I want to do something with it. For some reason, duck tacos
    > keep going through my mind... I am thinking maybe I should roast the
    > duck? Just a basic roast?
    >
    > This isn't the only thought....wondering if a braised dish would be
    > good as well...
    >
    > I have been pouring through all my cookbooks and online sources and
    > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > looks simple enough.
    >
    > Before I go with that, does anyone have a better idea?


    I've got one of Bittman's books. If you want me to look for the recipe
    in that book I will. Let me know on that one. I looked through some duck
    stew recipes I've got but most call for 2 ducks and it sounds like you
    have about a 3/4 duck I think duck tacos sound like a good idea but
    why not duck enchiladas? Found this on bigoven.com and have never made it
    but you're a good cook and can certainly tweak this recipe to suit you.
    It looks like it is much easier to do than the directions look. It's
    long.


    Ingredients

    * 1 5 to 6-pound duck
    * 2 tb Plus 1 teaspoon cumin seed;
    * 1/2 ts Ground cinnamon
    * 2 ts Ground cloves
    * Kosher salt and freshly
    * 3 c Rich chicken or duck stock
    * 1/4 oz Dried wild mushrooms,;
    * 1/8 ts Red chile flakes
    * 18 Corn tortillas; softened in
    * 8 oz Wild mushrooms; sauteed

    CARAMELIZED ONIONS

    * 2 Large onions, sliced
    * 1 Clove garlic, chopped
    * 3 tb Olive oil

    SALSA VERDE

    * 12 Fresh husked tomatillos
    * 1 Large quartered yellow onion
    * 1 Medium Serrano or jalapeno
    * 6 Whole peeled garlic cloves
    * 3 tb Olive oil
    * 1/2 ts Each whole coriander and
    * Kosher salt and freshly
    * 1/4 c Chopped cilantro leaves
    * 1/2 c Chicken or vegetable broth,

    GARNISH

    * Diced fresh tomatoes
    * Crumbled goat cheese
    * Cilantro sprigs


    Instructions

    Rinse duck and pat dry. Combine 2 tablespoons of the cumin, the cinnamon,
    all but a pinch of the cloves in a spice grinder. Grind and season
    lightly with salt and pepper. This is your dry spice rub for the duck.
    Rub the inside and outside of the duck with the mixture. Place on a
    roasting pan and roast in a preheated 350 degree oven for 1 1/2 hours or
    until done. Remove from the heat and let the duck cool completely. While
    the duck is roasting, make the following seasoned liquid to moisten the
    duck meat. Combine the stock, dried mushrooms, the remaining cumin,
    cloves, and chile flakes in a saucepan. Bring to a simmer and reduce by
    1/2. Set aside and reserve. When the duck is cool, remove and discard the
    skin and bones. Shred the meat with your fingers and add to the reduced
    liquid. Simmer the meat mixture over low heat until most of the liquid is
    absorbed by the meat. Season with the salt and pepper. Begin making the
    enchiladas. Take a softened tortilla and place some of the meat and some
    of the caramelized onions on the tortilla and roll up. Do this to each
    tortilla and place them in a baking dish. Cover the dish with aluminum
    foil and heat in a 350 degree oven for 5 minutes. Serve topped with the
    sauteed wild mushrooms, the salsa verde, and diced tomatoes and goat
    cheese, if desired. Salsa Verde: Combine the tomatillos, onion, chile,
    and the garlic with the olive oil and place in an oven-proof baking dish.
    Add the coriander and the cumin seeds. Season with salt and pepper. place
    in a preheated 350 degree oven and toast uncovered for approximately 40
    minutes or until the tomatillos and onions are lightly brown and soft.
    Add to a food processor or blender, being sure to include all juices and
    brown bits. (Deglaze pan with a little stock or wine, if necessary.) Add
    the cilantro and process briefly. With the motor running, add enough
    broth to make a smooth sauce. Season to taste with salt and pepper. Serve
    warm. This sauce can be made in advance and kept in the refrigerator.
    Reheat when needed. Caramelized Onions: Caramelize the onions and garlic
    slowly in the olive oil. From: Bill Spalding

    Michael

    --
    You can find me at: - michael at lonergan dot us dot com

  10. #10
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Duck ideas

    On Apr 17, 7:04*am, reci...@foodforu.ca wrote:
    > On Thu, 16 Apr 2009 22:20:08 -0600, Christine Dabney
    >
    >
    >
    >
    >
    > <artis...@ix.netcom.com> wrote:
    > >Heya folks,

    >
    > >Trying to clear out my freezer...

    >
    > >I bought a "partial" duck a month or two ago in one of the
    > >supermarkets. *It had been marked down drastically, and it wasn't til
    > >I got home that I found out that the breasts, or most of the breasts
    > >had been removed. *The rest of the duck is intact... *I think it was
    > >sold reduced cause of the missing breasts..

    >
    > >Anyway, I want to do something with it. * For some reason, duck tacos
    > >keep going through my mind... *I am thinking maybe I should roast the
    > >duck? * Just a basic roast?

    >
    > >This isn't the only thought....wondering if a braised dish would be
    > >good as well...

    >
    > >I have been pouring through all my cookbooks and online sources and
    > >did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > >looks simple enough. *

    >
    > >Before I go with that, does anyone have a better idea?

    >
    > >Christine

    >
    > MMMMM----- Recipe via Meal-Master (tm) v8.06
    >
    > * * * Title: Baked Wild Duck Ordinaire
    > *Categories: Poultry
    > * * * Yield: 4 servings
    >
    > * * * 1 * *Duck
    > * * * 2 * *Onions
    > * * * 1 * *Apple, studded with cloves
    > * * * * * *Margarine, melted


    Wow. A margarine recipe. Aren't you the classy one.
    >
    > Then while it's cooking, you could have a couple of duckfarts below..
    >
    > MMMMM----- Recipe via Meal-Master (tm) v8.06
    >
    > * * * Title: Duck Fart
    > *Categories: Beverages
    > * * * Yield: 1 servings
    >
    > * * * 1 * *Part Bailey's
    > * * * 1 * *Part Kahlua
    > * * * 1 * *Part Crown Royal
    >
    > * All measurments should be equal.
    >

    Let's see, is that almost as bad, the same as or not quite as bad as
    your duck recipe? The fact that it's called fart should offer some
    clue.

    --Bryan, aka Bobo Bonobo http://www.TheBonobos.com


  11. #11
    Tracy Guest

    Default Re: Duck ideas

    Christine Dabney wrote:
    > Heya folks,
    >
    > Trying to clear out my freezer...
    >
    > I bought a "partial" duck a month or two ago in one of the
    > supermarkets. It had been marked down drastically, and it wasn't til
    > I got home that I found out that the breasts, or most of the breasts
    > had been removed. The rest of the duck is intact... I think it was
    > sold reduced cause of the missing breasts..
    >
    > Anyway, I want to do something with it. For some reason, duck tacos
    > keep going through my mind... I am thinking maybe I should roast the
    > duck? Just a basic roast?
    >
    > This isn't the only thought....wondering if a braised dish would be
    > good as well...
    >
    > I have been pouring through all my cookbooks and online sources and
    > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > looks simple enough.
    >
    > Before I go with that, does anyone have a better idea?
    >
    > Christine


    The duck dish in the Jacques and Julia cookbook. It has a lot of
    shallots and garlic.
    I guess you could call it a braise.

    It's really good.

    If you don't happen to have that cookbook, I have it at home and could
    type it up if you want.

    -Tracy

  12. #12
    brooklyn1 Guest

    Default Re: Duck ideas


    > Christine Dabney writes:
    >>

    > Trying to clear out my freezer...
    >
    > I bought a "partial" duck a month or two ago in one of the
    > supermarkets. It had been marked down drastically, and it wasn't til
    > I got home that I found out that the breasts, or most of the breasts
    > had been removed. The rest of the duck is intact... I think it was
    > sold reduced cause of the missing breasts..
    >
    > Anyway, I want to do something with it. For some reason, duck tacos
    > keep going through my mind... I am thinking maybe I should roast the
    > duck? Just a basic roast?
    >
    > This isn't the only thought....wondering if a braised dish would be
    > good as well...
    >
    > I have been pouring through all my cookbooks and online sources and
    > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    > looks simple enough.
    >
    > Before I go with that, does anyone have a better idea?


    Disjoint and in a heavy pot brown well (with some chorizio,
    or other sauseege, chunks of pepperoni is good too) and remove.
    Sweat some onions and garlic.
    Add a couple cups of rice to toast, add meat back.
    Add stock, with some saffron, some pimento stuffed olives.
    Cover tightly and place into medium oven to cook (couple hours) until a
    crust (bun) forms.




  13. #13
    Christine Dabney Guest

    Default Re: Duck ideas

    On 17 Apr 2009 12:45:32 GMT, "Michael \"Dog3\""
    <don'[email protected]> wrote:


    >
    >I've got one of Bittman's books. If you want me to look for the recipe
    >in that book I will. Let me know on that one. I looked through some duck
    >stew recipes I've got but most call for 2 ducks and it sounds like you
    >have about a 3/4 duck I think duck tacos sound like a good idea but
    >why not duck enchiladas? Found this on bigoven.com and have never made it
    >but you're a good cook and can certainly tweak this recipe to suit you.
    >It looks like it is much easier to do than the directions look. It's
    >long.


    Thanks!

    I do indeed only have about 2/3 of a duck.
    I like the idea of the duck enchiladas..and may run with this idea....

    Thanks to everyone else as well!!!

    Christine
    --
    http://nightstirrings.blogspot.com

  14. #14
    Christine Dabney Guest

    Default Re: Duck ideas

    On Fri, 17 Apr 2009 10:25:59 -0400, Tracy <[email protected]> wrote:

    >The duck dish in the Jacques and Julia cookbook. It has a lot of
    >shallots and garlic.
    >I guess you could call it a braise.
    >
    >It's really good.
    >
    >If you don't happen to have that cookbook, I have it at home and could
    >type it up if you want.
    >
    >-Tracy


    I do have that book, and I will look in there. Thanks.

    One of the things with this duck is that it isn't a whole duck. Parts
    are missing. So whatever I make has to take that into consideratain.

    Christine
    --
    http://nightstirrings.blogspot.com

  15. #15
    [email protected] Guest

    Default Re: Duck ideas

    On Fri, 17 Apr 2009 06:46:45 -0700 (PDT), Bobo Bonobo®
    <[email protected]> wrote:

    >On Apr 17, 7:04*am, reci...@foodforu.ca wrote:
    >> On Thu, 16 Apr 2009 22:20:08 -0600, Christine Dabney
    >>
    >>
    >>
    >>
    >>
    >> <artis...@ix.netcom.com> wrote:
    >> >Heya folks,

    >>
    >> >Trying to clear out my freezer...

    >>
    >> >I bought a "partial" duck a month or two ago in one of the
    >> >supermarkets. *It had been marked down drastically, and it wasn't til
    >> >I got home that I found out that the breasts, or most of the breasts
    >> >had been removed. *The rest of the duck is intact... *I think it was
    >> >sold reduced cause of the missing breasts..

    >>
    >> >Anyway, I want to do something with it. * For some reason, duck tacos
    >> >keep going through my mind... *I am thinking maybe I should roast the
    >> >duck? * Just a basic roast?

    >>
    >> >This isn't the only thought....wondering if a braised dish would be
    >> >good as well...

    >>
    >> >I have been pouring through all my cookbooks and online sources and
    >> >did find a Mark Bittman post somewhere about Crisp Braised Duck..which
    >> >looks simple enough. *

    >>
    >> >Before I go with that, does anyone have a better idea?

    >>
    >> >Christine

    >>
    >> MMMMM----- Recipe via Meal-Master (tm) v8.06
    >>
    >> * * * Title: Baked Wild Duck Ordinaire
    >> *Categories: Poultry
    >> * * * Yield: 4 servings
    >>
    >> * * * 1 * *Duck
    >> * * * 2 * *Onions
    >> * * * 1 * *Apple, studded with cloves
    >> * * * * * *Margarine, melted

    >
    >Wow. A margarine recipe. Aren't you the classy one.


    Hey it was good enough for your parents, my parents, your grand
    parents, as well mine, so one little recipe won't hurt you.
    btw I never would be so bold as to call myself classy. Perhaps you
    have the balls?

    >>
    >> Then while it's cooking, you could have a couple of duckfarts below..
    >>
    >> MMMMM----- Recipe via Meal-Master (tm) v8.06
    >>
    >> * * * Title: Duck Fart
    >> *Categories: Beverages
    >> * * * Yield: 1 servings
    >>
    >> * * * 1 * *Part Bailey's
    >> * * * 1 * *Part Kahlua
    >> * * * 1 * *Part Crown Royal
    >>
    >> * All measurments should be equal.
    >>


    You that obtuse as to not realize it's the drinks name, or are you
    just stupid?


    Perhaps the word is too big for you...here's what it means

    Otuse: unfeeling, tactless, insensitive; blind, imperceptive,
    unobservant; gauche, boorish; slow, dim.

    >Let's see, is that almost as bad, the same as or not quite as bad as
    >your duck recipe? The fact that it's called fart should offer some
    >clue.
    >
    >--Bryan, aka Bobo Bonobo http://www.TheBonobos.com


  16. #16
    sf Guest

    Default Re: Duck ideas

    On Sat, 18 Apr 2009 10:53:21 -0500, [email protected] wrote:
    >
    >>On Apr 17, 7:04*am, reci...@foodforu.ca wrote:
    >>> * * * Title: Duck Fart
    >>> *Categories: Beverages
    >>> * * * Yield: 1 servings
    >>>
    >>> * * * 1 * *Part Bailey's
    >>> * * * 1 * *Part Kahlua
    >>> * * * 1 * *Part Crown Royal
    >>>
    >>> * All measurments should be equal.
    >>>

    >


    I think the name is hilarious and am sending the recipe to someone who
    will also get a kick out of it.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32