Viaduct? Duck Soup?
6 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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Duck Confit Soup Advice
Comments (3)Thanks for the reply woodie2. Actually, I didn't make the duck confit myself this time and got it at CostCo. I used to make large batches of it and it is surprisingly simple to make yourself. The lentil bean soup was as follows: 1/2 pound of bacon diced and sautéed (set aside half for garnish), 1 diced onion, a few red russet potatoes diced, 4 cloves of garlic minced, cumin, coriander, 1 can of fire roasted tomatoes, white wine, chicken stock, and lentil beans (follow directions on package I actually used Trader Joe's precooked lentil beans), salt and pepper to taste, and fresh thyme if you have some on hand. Finish with a drizzle of balsamic reduction. I have been buying the balsamic reduction premade at Harris Teeter and I have seen it at many other grocery stores but if you make it yourself just make sure to reduce the balsamic slowly. The vinegar really makes this soup so good and just decided I needed to make something with the lentil beans and it was snowing at the beach so that meant soup! I added the balsamic on a whim and it made it so tasty. Hope you make it yourself so glad you asked for it because I always forget my own recipes. I am thinking of a clear soup of lemon grass, scallions, and maybe a hint of miso like you suggested with maybe soba noodles and pulled duck on top. For some reason this unusual snow at the beach is making me crave making even more different soups tonight....See MoreDuck Dinner
Comments (14)Thanks all! The confit - Looking at traditional recipes, they seem to call for curing the duck in salt for a day or so then rinsing off, or at least brushing off, the salt before cooking. The MC version has you cover the duck with salt (and other things) and sous vide with a bit of fat for 24 hours. After that they're finished by frying or broiling. I think the problem might be that cooking in all that salt let far too much work its way in. Since this is meant to be eaten right away as opposed to the traditional preservation method, I see no reason not to drastically reduce the amount of salt. Which has me thinking this is not confit at all, just terribly salty but otherwise excellent, um, duck legs. As for the wine, yeah, that was for show. Needed some wine for the sausage. It did better in there than in the glass!...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 MoreIdeas for 2 Cups roast duck broth?
Comments (21)dcarch — thank you for that good suggestion. I got to thinking about this beforeI spotted your post — I might make the mistake of obscuring the flavor of the duck broth if I get carried away. I can always do that with more common broth. Since I only have a couple (2-4) of cups of duck broth, maybe I will (this time) limit the ingredients after I taste the broth for balance and salt. I think that I will defrost and use one half of the duck breast — pan fry skin side down, crisp; then turn over and cook other side for a minute. Tent and rest, thenI can slice and put the slice duck close together in with three noodles, broth, green onion and maybe a very small amount of fresh toasted sesame oil. Then I will slurp it up noisily. Now all of your responders have given me some ideas for how to best enjoy some roasted lobster stock. Use it for ramen! I’ve made beef pho a few times — lots of goodies to get a deeply flavored stock. Not as good as the local Vietnamese place. I have to limit that because it is so high in sodium (which, apparently in older individuals, may contribute to stiff heart and vessels. Too bad, I could have pho daily. This duck ramen will not be as rich in sodium. Thanks again?...See More
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