Crock Pot Duck?
Comments (12)
5 years ago
5 years agolast modified: 5 years agoRelated Discussions
Appetizers in a crock pot?
Comments (16)This past weekend for a Superbowl party I made a crock full of Norwegian Meatballs, that were a big hit. (They were supposed to be Swedish meatballs but they turned out slightly different than what I intended. :-) The sauce turned out fantastic, but was a little too thin. I bought two large bags of frozen fully-cooked meatballs (making sure they weren't italian style meatballs) and microwaved them. The sauce was as follows: 3/4 stick butter 1 large yellow onion chopped fine 1/2 teaspoon ground black pepper 1/4 cup flour 6 cup beef stock 1/4 cup medium dry madeira 3 dashes worchestershire sauce 1 pint sour cream melt butter over medium heat, add onion and pepper, cook for about 15 minutes making sure the onion doesn't start browning. Add flour cook for another minute or so. Add remaining ingredients except for sour cream. Cook until sauce thickens. Use stick blender to puree sauce until onions are reduce heat, add sour cream, stir until well blended, pour into crock pot over meatballs. The sauce was really good, but a little thin. I think perhaps a little more flour and also perhaps some paprika for color and flavor....See MoreCrock Pot Lid Woes
Comments (20)I saw a Crock pot lid at an Estate sale yesterday, so check those. I bought this one after my small one died. https://www.target.com/p/crock-pot-174-4-5-qt-manual-slow-cooker-scr450/-/A-16799396?preselect=13796571#lnk=sametab It seems to work fine and I like the warm setting. It is a manual dial, which is why it probably works well. My son bought one of the programable ones and hated it and took back. It also comes in a larger 7quart, but my big one is still working....See MoreSmall slow cooker/crock-pot recipes?
Comments (16)Personally, if you have room for a freezer it's worth it! I cook full meals and freeze whenever I can and use my foodsaver to freeze the leftovers! I'm the main cook in the household (except for some BBQing) and get pretty bored with it at times! I love being able to pull out a frozen meal, have the hubby slice some bread and make a salad and take a night off! We also made these frozen meals for my FIL while he was ill. He thanked me on his deathbed for the cooking I did for him! NT...See MoreCrock pot recommendations?
Comments (29)" While technically what @Elmer J Fudd says may be true I've been doing things this way for years " No, not may be true. Is true. Do a search about partially cooking meat if you/re so inclined, you'll find nothing but advice to avoid doing so under any circumstances. Some years ago, an acquaintance (whom we'd met at a dinner of our mutual friend) invited us over for a backyard BBQ. I wandered over to the grill to visit with the guy while he started. He turned on the propane tank valve, turned on a burner valve, waited a few seconds, and then pressed the ignition button. All while the lid was closed. I usually don't offer advice to someone when they're BBQing but in this case, I spoke up to suggest it was safer to light a gas grill with the lid open, because doing so when it was closed (especially because he waited some seconds before pressing the ignition button) could cause an explosion. His response was similar to the above, to the effect "I've been doing it this way for years and have never had a problem". About a year later, I learned that this couple had had a house fire. It seemed that the guy was starting the grill and it exploded when he pressed the ignition button. He was thankfully blown backward and suffered only minor burns but the fireball ignited the roof overhang and the fire spread to the rest of the roof. About half of the house sustained damage before the fire was put out. Repetition of mistakes is just that, not a validation of the thoughtfulness or safety of the approach as in these cases....See More- 5 years agolast modified: 5 years ago
- 5 years ago
5 years ago- 5 years ago
5 years ago^😂
Pekin is about 2.99lb and Buddhist HOFO is about 4.50lb. Of course about a pound of that is fat/skin on a 6lb bird. Worth rendering and crackling. Chicken is 4.50 to 5.50lb. Silly little wings are 2.99lb. Would rather have duck even without saving the fat.
I've never mastered duck any way but air dried and rotisserie on the grill. Over a pan of creamer potatoes.
Interested in how it turns out. A NYTimes article 'demystifying duck' had my eyes crossing. The author consulted a half dozen chefs. So we had ham due to 'fowl' weather.
- 5 years ago
5 years ago- 5 years agolast modified: 5 years ago
Stuff came up over the weekend, so today was duck day. I had an afternoon, in person meeting, so I was rushing the bird and veg into the slow cook. I've never broken down a duck before! I've bought parts from the butcher, and roasted whole, but I've never before dismembered a whole raw duck. The wings came off pretty easily, but popping the leg joints didn't make them easy to cut through. Taking them off did, however, make it easier to remove the skin. The membrane clings. I should have used a boning knife, but I had a nice sharp scimitar in my hand and it worked. The only issue is that the easiest path was through the meat, and then I had to rescue the bits of meat. In the end, I was really glad I only left the skin/fat on the wings, it came out so well.
I the bottom I used some flat leaf parsley that needed using, instead of my usual carrot tops. Also, carrots, spring onions, green garlic, chard, and celery. For braising liquid, I used a can of spicy V8 and half a cup of chicken cooking juice.
'T'ain't pretty but it tastes fantastic. I have to keep myself from picking at it. The veg are fantastic too. The juice has its duckness, but owes the most to the V8. ;) I'll probably add the duck juice and whatever veg doesn't go in the enchiladas to what comes similarly when I braise some chuck, to make soup.
John Liu