Whats the price for that beast?

$17 apparently.

LOL. I couldnt even get half a danish lobster for that price here.

To be fair I can get a little under 2 pre cooked canadian lobsters.

Some beef tenderloin for lunch

that's lunch? Gezzz. Adopt me.

lol yeah....$80 of tenderloin is one hell of a lunch

80 dollars, lol.

I got a guy.

15.18 USD for the meat in first pic, 600 gram for those counting.

oh ok... the meat in the pic looked a lot more than 1.8sumthin pounds. still a good deal.

By the way, I just hacked up and put my very first duck into the brining liquid. At 3PM, it's steaming time.

First of all, I need to sharpen the hell out of my knives, and get a better set of cooking shears.

Second, I hacked it up a little, but not too bad, actually.

Next, I have three questions:

1.) I am surprised nobody suggests flavoring the steaming water just a little. Couldn't that maybe help a little?

2.) The crisping seems to be universally agreed to be best done on a skillet. Is there no point to a quick blast under the broiler?

3.) Do I not want a sauce or gravy at all? I mean, obviously I am not going to use the packet of gelatinous goo they jam into the thing's cavity.

I will assuredly try to emulate Mr. Brown on this one, but in future, I want to be able to get a little more creative.

Fingers crossed on this very first of many ducks.

gogogo

Leftover dinner.

flavoring the steaming water isn't really going to do much as water vapor particles don't carry the flavor with them.


If you want flavor, its much more effective to flavor your brining liquid.

i didnt think about this...makes sense.

The duck is usually finished skin side down in a skillet in a hot (450-500) oven. You shouldn't need to blast it any more crispy underneath the broiler unless you like your duck totally cremated.

Ok, then...

Just finished an early dinner. I followed Alton Brown's recipe as well as possible, and did a pretty decent job.

A couple of things. First of all, I have concluded that I really and truly very much prefer the dark quarter of a duck to the breast (or, magret). This is true of all poultry, but, for me, especially true with duck.

I got a fantastic sear on all four pieces...that was perfection. I don't see any reason at all not to do it in a crazy hot cast iron skillet in a hot oven. It was ideal.

I believe it was all cooked perfectly, and we enjoyed it A LOT, with no sauce whatsoever. Bottle of cab, duck fat red skin potatoes on the side...it was as good a meal as I have made.

Special note: I don't think I boiled off the water far enough before I used the fat for the potatoes, because they stuck in the pan a bit. They were beyond delicious, though, once I managed to crisp them up a bit. The richness of the duck fat is, well...it's...perfect. I managed to save a bunch of diced potatoes and two cups or so of duck fat to make them again. The duck fat stays in the freezer for as long as you have a freezer, apparently. Woohoo.

But again, I think this is important, and I said it a hundred pages ago in this thread:

The leg and thigh of a duck is one thing. The breast may as well be from a freaking different species. I really don't think they belong on the plate together.

Next time, I will do exactly what I did this time, but I will put the breast aside, and serve it as a separate meal, sliced, with a sauce. I will definitely like it a lot, but it won't make me fall to my knees the way the dark portion does.

Hey guys! I made duck, and it was freaking great. My fiance said "You really just don't know how talented you are!"

Heard that before.

well if you enjoy the dark portion more, you'll be doing your own confit and rillettes in no time.

Ive heard confit is total BS...that the oil doesnt penetrate the meat itself and the preperation itself is pretty much pointless....


please discuss.... will try to find lnks later....i read it either here or in the oot thread.

there is a new method for confit that doesn't involve cooking in fat. I agree that I don't think the fat/oil penetrates the meat. I forget if the new method involved steaming or poaching but the end result of slowcooked dark meat duck is still spectacular.

Steaming + brushing the with duckfat.

I am now going to prepare and grill Moose Burgers! I will take the ground Moose (which I did myself BTW) mix it with some olive oil, Soy Sauce, Worcestershire Sauce, Liquid Smoke, Brown Gravy mix and maybe some other stuff that grabs me from the spice rack. I will grill them to Medium rare and serve on a bun with Catchup. Mmmmmmmmm.........

No way in the world confit "is total BS." No chance.

I have had confit in a dozen or more restaurants, and roast duck in another dozen or more (no, this is not a brag), and I ASSURE you: confit is a legitimate preparation. Absolutely no doubt in the world.

You know what? I have a few cups of duck fat left over. I could probably confit a leg in that.

I will do it and let you know.

But I already know.

Seriously, please, someone back me up on this. Who here hasn't had cassoulet with a confit de canard? If you have, and have had it done right, you know it's for real.

Come on.

Damn, that sounds great, just great.

Some day, you will need to give us the recipe for this "catchup" of which you speak.

Man, I wish I could eat game meats more often, seriously. You are a lucky man.

My last night in Prague we went to some french restaurant and I got confit duck. That was some moist and tender motha ****ing duck. Succulent.

Store, Hunts FTW

I agree and do feel fortunate. I just had some of the burger and it is really good. I did add some curry from the spice rack and a fair amount of ground garlic.

A meal like this or the steaks I grilled a couple of days ago makes all the work that went into getting it worth while.

lolz simmer down there Rush

ive had and made duck confit sevearl times

what im saying is that the typical preperation for confit (the one that lasts for 6-8 hours) is overkill....you can get the same results doing it for under half that time....and you can get it by brushing the fat on it as well....as cookie said. Its all the same result...just many ways of doing it with the most popular for some reason being extremely time consuming.