Viaduct? Duck Soup?
5 years ago
Viaduct ? & Duck Soup?
Not talking about The Marx Brothers, The well known old-time vaudevillians.
Why a duck? Because no one likes turkey for Thanksgiving!
Got a Three-Buck-Duck. Duck at $3.00 a lb is expensive compared to $0.39 a lb for turkey. I prepared the duck Peking style because that’s what everyone wanted.
Peking duck is traditionally served on a steamed bun, like a sandwich. Just to be different, I used Italian bread for the duck meat duckwiches with Hoisin sauce, and the anothers with Bazlama bread with shattering crispy duck skin. Both sandwiches come with the very last indoor ripened garden tomatoes.
What happened to the duck bones? Duck soup with potato dumplings.
Speaking of three-buck-duck, a bottle of champagne cuvee dom perignon 1980 was served, way above Three Buck-Chuck.
It was a Happy Thanksgiving meal.
dcarch
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5 years ago
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Chicken soup for the kitchen floor
Comments (9)Well, I have reached the third stage of grief. Chicken broth is getting more and more expensive to buy and you cannot find it without a LOT of extra salt in it... Home-made stock, when you know what's in it and can control the salt levels is just more valuable than anything you can find anywhere... No hill for a stepper, true, but a loss just the same. s...See MoreLeftover duck!
Comments (4)Alexa, here is a recipe I saved from Maple Leaf Farms, they market ducks, as is apparent from the recipe. Anyway, I haven't tried it and I think I'd leave out the cranberries, but it's on my "to try" list, since I have all those ducks in the freezer. Sweet Potato and Duck Chowder Serving Size: 6 Ingredients: 1 lb. Skinless, Boneless Duck Breast Meat**, cut into 1 to 1-1/2 inch pieces 4 tablespoons olive oil 3 links cooked duck sausage, diced* 1/2 cup minced shallots 2 tablespoon minced garlic 1 stalk celery, diced 2 cups peeled 1/2-inch diced sweet potatoes 2 Granny Smith apples, peeled, cored and diced 2 cups chicken stock (or duck stock, if you have it) 1/2 cup dried cranberries 1 cup heavy cream 2 cups whole milk 2 tablespoons flour 3 tablespoons chopped chives Salt and black pepper Directions: 1. Heat 2 tablespoons of the olive oil in a skillet or sauté pan. Add duck meat and sauté for 2 minutes, then flip over and sauté other side for another 2-3 minutes. Duck should still be slightly pink inside. Set aside. 2. Heat remaining oil in a soup pot. Add the duck sausage and cook about 1 minute. Add the shallots and continue sautéing for 2 minutes. Add the garlic, celery, sweet potatoes, apples and chicken stock. Bring to a boil. Cover and cook for about 15 minutes or until the potatoes are barely tender. 3. Add the cranberries, cream, milk, and flour to the soup and stir until it reaches a smooth consistency. Cook until the soup begins to thicken. Add the cooked duck meat and chives. Season to taste. I do like this recipe from Ming Tsai: Duck, Mango and Caramelized Onion Wrap Copyright, 1999, Ming Tsai, All Rights Reserved Â1 tablespoon Dijon Â1/2 tablespoon sambal Â2 limes, juiced Â2 cups shredded duck meat Â1 large red onion, sliced and caramelized Â1 mango, peeled and sliced Â2 cups shredded iceberg lettuce Â1 sliced tomato Â2 large whole wheat burrito or lavash ÂSalt and black pepper, to taste Directions PLATING: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. I really need to roast some of those ducks, but I have leftover turkey and some turkey barley soup, and last night's fajita remains, and today's leftover chicken in caramel sauce with rice. I've got to eat those leftovers before I cook anything else! Annie...See MoreSoup, soup, and more soup....Xmas Eve dinner
Comments (6)Your soup night sounds fab! We did a nod to it being Christmas Eve with a beaded tree for a centerpiece. Ann T., avoid your eyes, and skip the rest. :) Soup was minestrone flavored stone soup. I think the caterer left as much food as was served at our big party, so there were a lot of celery and carrots, grape tomatoes, cauliflower and broccoli left. Those were all diced for the soup, plus a couple of onions, half a head of garlic, some yellow vine tomatoes, a bag of baby kale and a white cabbage. So I didn't have to go down to the garage, the base was what I had in the kitchen freezer. That's three cups of low FODMAP chicken stock and three cups of beefy cabbage soup. I added a can of crushed tomatoes, a small can of fire roasted, and a smaller can of tomato sauce, plus vegetarian no-MSG bouillion and a little jarred soup base, for the salt. :) Some pepper, Tabasco (because I was too tired to clean serrano peppers from the garden) and mostly red wine. The starter was salmon salad made from the cranberry mustard salmon skewers leftover, broken up and dressed with what I think was the remoulade from the fried chicken drummettes. It had separated, and was a thick mayonnaise consistency and very herby, with a good acid sharpness that went well with the fish (which hadn't gone fishy). That was served with the leftover tortilla chips and relishes: baby corn, spiced baby carrots, pickle chips, raddishes and mixed olives. I also made some kale chips for something light. :) The soup was served alongside a leftovers casserole: a layer of latkes on the bottom (I thought they'd make it easier to serve but they fell apart), then layers of jewel rice, butternut curry, chopped broccoli, then filled with a bread pudding made from dry, bready donut holes, a (new) pretzel baguette, the chicken from the drummettes, the Moroccan beef cubes from another skewer, a couple of sundried tomato chicken sausages I had in the fridge to add more meat, and a couple of (new) leeks sautéed with a packet of small diced pancetta. There was cinnamon on the donut holes, the flavor of which came up more in the custard than it had on the donuts, but it went well with the garlic pepper I seasoned it with. Dessert was a tarte made from a sheet of frozen puff pastry that needed using. It was brushed with leftover passion fruit sauce, topped with leftover crème anglaise, and leftover fruit. :) There were also everybody's favorite freshly baked Toll House cookies from the Toll House cookie expert and party colored Dutch chocolate half dollars (leftover). The pudding casserole could have been improved upon (custard in the bottom layer under the curry to glue it together--the curry was a rich paste so I thought it would do the job, but it just softened everything--and cut up the donut holes smaller so they'd stick better), but everyone liked it and ate well of it. I heard a few "stuffed"'s. :) My fridges heaved sighs of relief to see so many containers removed! Most of all, we had a delightful evening with loved ones who couldn't be at the big party....See MoreDuck: Retread thread —
Comments (8)“The Duck Soup Murder” I don’t suppose duck soup stock kept at 46-47 deg F for two days (broth, onions, celery, carrot, bones w a bit of meat and fat, left in a cold cellar, covered for two days at 47 deg F after it was cooked, simmered (at ~ boiling for 2 hr, high simmer, then cooled, place on cellar floor. Probe thermometers read 46 - 47 deg. F.. My buddy is often (I guess) sure he knows what I’m saying or going to say, so perhaps he figures he doesn’t need to pay attention, even if it involves food, food safety. The unheated cellar fridge is at 40 deg F (I want it 35 deg F, but in the cold cellar, the fan motor bogs down). That would have been better. The uninsulated garage reads 45 deg F. — not idea. The bit of fat on the top is soft solid. It represents a bit of work, for sure. But, I think it’s getting tossed. Darn it. (If anyone wonders why I didn’t just crunch down to the cellar fridge myself, or make room in the kitchen fridge, I’m asking myself that. But, sometimes, in a household, people like to work cooperatively, rely on one another, etc., etc..) Too bad, it tasted good when I had it simmering on the stovetop. Guess no cassoulet, and I’ll open a jar of peanut butter ;-( <———— drama! I can make an interesting salad ;-)...See More
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