Over 16,513,905 people are on fubar.
What are you waiting for?

Icarus's blog: "Hurts to watch."

created on 09/21/2009  |  http://fubar.com/hurts-to-watch/b309843

[The dirty games we play]

I'm thinking about switching from whole ducks.
Buuuuut... I dunno, then I can't get any stock or fat out of them should I desire.

And lord knows I have the fat for a good... while.

What I really need to stop doing is adding the fat to my stock pot

and for that matter

I need to just remove it from the whole roast.

Anyway.

I made dirty rice with the heart liver and gizzard.
And leg meat.

I poached the innards in red wine first to diminish the livery taste, let them cool and then crushed them in my fingers and worked them into a few tablespoons of the red wine reduction and about a cup of broth and a 1/2 cup of full-fat stock (you would not believe the measures I took to remove the fat and clarify the broth, it involved practically building a glass still)

The bits that were about a square centimeter or larger I retrieved
the bits that fell off in the stock making process-
I strained and gave to my dog >> but they totally have a place in dirty rice.

then I made a liver sauce out of what was left in the pan. Pretty good stuff, but it was just for practice, I tossed it back into another batch we'll get to that later

so

wine poached innards, stripped roasted leg meat and brown rice
I added an 8th of a teaspoon of ground cumin, paprika, garlic salt, and cayenne pepper salt, pepper and a bit of duck dribbleys to my frying pan.

What I was
direly lacking
was half a green bell pepper.

and the inclination to mince a clove of garlic
I tell ya, roasting, and straining broth really took it out of me.

and cramming my big goofy hand into my PACKED oven to glase my duck with an orange sauce I whipped together.

The new roasting rack from christmas is pretty damn good
but not for the world's smallest oven.

anyway

that's pretty much it
yeah its ... basically a biproduct of 2 other recipes
I don't have a problem with that.

So
roast
strip
poach and mince
ricey time.

*better with vegetables.

I think I still managed to render 2 cups of fat even after stripping MOST of the surface fat on that bird.

Gotta be fluffy to float all the god damn time.

Then I stripped the whole damn bird and threw it in about a quarter bottle of wine, boiled it for 20 minutes and turned it off the heat. It's gonna sit in my fridge
for a week.
...
okay maybe overnight
and I'm gonna have canard au van with a red wine and liver sauce.

You can't stop me
but the fricase could use
half a red onion
and some tomato paste.

supposedly my boss is gonna call me tomorrow and have me build a fountain in his garage

>> I kept trying to thell him I'm better at breaking shit.

This could be interesting, or really stupid.
I'm gonna laugh either way.

 

Leave a comment!
html comments NOT enabled! comment approval required.
NOTE: If you post content that is offensive, adult, or NSFW (Not Safe For Work), your account will be deleted.[?]

giphy icon
OnlineI bet your boyfriend doesn't know about me. ... Wait, is...
last post
13 years ago
posts
200
views
44,611
can view
everyone
can comment
everyone
atom/rss

recent posts

other blogs by this author

 2 years ago
Glass Salad
 4 years ago
Just South of Blue.
 13 years ago
Somantics
 15 years ago
The Chestnut Tree Cafe
 16 years ago
I need a drink.
official fubar blogs
 8 years ago
fubar news by babyjesus  
 13 years ago
fubar.com ideas! by babyjesus  
 10 years ago
fubar'd Official Wishli... by SCRAPPER  
 10 years ago
Word of Esix by esixfiddy  

discover blogs on fubar

blog.php' rendered in 0.0429 seconds on machine '195'.