Archives for: January 2012, 02
Various online dictionaries show the use of “ducky” as an adverb to mean fine, excellent or wonderful. With a couple of long weekends and more time to rest, I’ve been a bit duckier recently.
There are some things that are better saved for opportune times. Long holiday weekends are good for making some foods that require a bit more time or effort, or result in leftovers that are better enjoyed sooner than later. For me, roasts fall into that category and New Year’s Eve and Day seemed an excellent time to enjoy some roast duck as the bill of fare. It works out well to enjoy duck a few times a year as something special but not a flight of fancy. While not difficult to make it does require some time and maybe a bit of patience. The end result is enough meat for 6-8 servings.
For stuffing the bird I made a small batch of basmati rice, ½ cup dry, plus ½ large onion, ½ each green and red bell pepper, 2-3 cloves garlic, a stick of celery, some cilantro and parsley, and seasoned with curry mix, sage, thyme, rosemary and bay leaf. In truth, lots of things will work out, feel free to wing it. While the stuffing was cooking the bird was rinsed, prepped and racked. The oven was preheated while the bird was stuffed and tied, then the whole thing went in the oven for a couple hours. The evening meal only required putting some asparagus in the oven when the duck was nearly done, and throwing together a salad. The duck is a bit easier to carve after it has cooled and except for what is used that night, I wait until the next day to pull the rest of the meat off the carcass. The neck, spine, tail and rib meats suits me for ‘anytime’ snacks rather than trying to pick out the meat for use in a dish. The drippings get poured off and saved as well. It’s a bit naughty, but I like to use a spoonful of the fat to flavor some other dishes over the next several days.
Lunch the next day was pulled duck with collards, onion and garlic. The vegetables were braised in a bit of duck fat until soft, followed by adding the duck and allowing the mix to finish steaming through for a couple hours with just a bit of extra water added. I find the long cooking time helps me digest the collards more easily. This kind of dish is pretty simple, it just flew together.
Some other ideas I have done in the past include using the pulled meat with broccoli and a cheese sauce, also known as "cheese and quackers." Or Cold Duck Time,a jazzy number of sliced breast with mashed rutabaga and a salad. Hope you enjoyed this blog, thanks for ducking in!