spinblue
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- Feb 28, 2011
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I asked the little lady to pick up a duck a couple days ago. Got it thawed and stripped the leg quarters and breasts from it; cutting off all the skin/fat that I could.
Yesterday I rendered the fat by boiling all the skin in water. My experience, this keeps the fat very white. I've cooked the skin/fat to render it, but really have to keep an eye on it to prevent it from getting any burnt flavor. This really comes into play when doing a very large batch of skin from several ducks and it keeps sticking to the bottom and the fond just cooks too long. With the water method, just have to listen to the boil.
In progress - I've diced up my carrots, celery, onions, few cloves of garlic, fresh thyme, carcass(I like to cut the bones to expose and render the insides easier/quicker) and salt and pepper and have it roasting for an hour. This will be used to make a small run of duck stock.
Plan on making homemade pasta with it. Thinking I should tear the pasta sheets for a rustic feel instead of cutting them into noodles.
I'll grab a few pictures as I move further along. I've had one duck ragu in a restaurant that blew my socks off. At this point, I'm hoping I can capture those intense flavors.
What else is on the menu this weekend?
Yesterday I rendered the fat by boiling all the skin in water. My experience, this keeps the fat very white. I've cooked the skin/fat to render it, but really have to keep an eye on it to prevent it from getting any burnt flavor. This really comes into play when doing a very large batch of skin from several ducks and it keeps sticking to the bottom and the fond just cooks too long. With the water method, just have to listen to the boil.
In progress - I've diced up my carrots, celery, onions, few cloves of garlic, fresh thyme, carcass(I like to cut the bones to expose and render the insides easier/quicker) and salt and pepper and have it roasting for an hour. This will be used to make a small run of duck stock.
Plan on making homemade pasta with it. Thinking I should tear the pasta sheets for a rustic feel instead of cutting them into noodles.
I'll grab a few pictures as I move further along. I've had one duck ragu in a restaurant that blew my socks off. At this point, I'm hoping I can capture those intense flavors.
What else is on the menu this weekend?