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.