I do not keep much of a wine cellar. Generally less than 100 bottles...jsut enough to entertain. I can generally order a bottle without embaressing myself, though, so if you have a question I can tryt o answer it.
Originally Posted by isly ilwott
LOL. Talk to me about food/cooking, be prepared for a long conversation
Yet you managed nearly a page.
Hmmm. Well, my favorite "never fail" is just plain old fashioned roast duck. 1 muscovy, brush with EVOO. 2 carrots, 2 sliced onions, 1 cup of chicken stock, splash of white white (hlaf cup or so). Salt and pepper run (inside and out). 475 for 15 minutes in the oven then turn it down to 350 and cook for about another 45 minutes. Meat should be medium rare (breast).
Tried and true...as I said. I have experimented with recipes of my own using various spices, fruits and vegetables. I care not about the ethnic origin of the recipe, just the deliciousness of the duck meat and its compatibility with the side dishes, be it spicy, mild, sour or sweet. Some of my best tasters are wickedly spicy. One of my best is suitable for dessert...with flaming presentation involving 151 rum and real ice cream.
My wife likes this one, which she pulled off the internet somewhere:
3 tablespoons olive oil, divided
1 1/2 cups minced shallots (about 8 large)
6 garlic cloves, minced
1 1/4 cups dry white wine, divided
3/4 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 14-ounce can low-salt beef broth
3/4 cup fresh orange juice
2 tablespoons pomegranate molasses*
3 teaspoons minced fresh marjoram, divided
1 fresh bay leaf
4 pounds boneless Muscovy duck breasts (4 to 8 breast halves, depending on size)
1 1/2 tablespoons all purpose flour
Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes. Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)
Set rack at lowest position in oven; preheat to 450°F. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram. Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.
Transfer duck breasts, skin side down, to rimmed baking sheet. Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 145°F for medium-rare, about 20 minutes.
Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.
Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 1/4 cup white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavors. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce
I actually liek it as well. A lot of duck recipes end up with kind of a heavy dish. This is surprisingly light.
Tough to say. Do you know what the recipe is called? Some resipes require a confit type preparatrion for the entire duck (render it in fat then let sit overnight).
I use Muscovy ducks often. I have Muscovy Wild Duck on occasion. I have used Peking with near success. There is a restuarant we frequent that prepares what they call Peking Duck to praise, though they may be using Muscovy to do it. This same restuarant also offers a $55 duck meal that must be ordered a day ahead of time. What could they be doing other than marinating?
I certainly cannot speak for all restaurants, but all of them around here use the muscovy regardless of the dish. "Peking duck" on a menu refers to a preparation technique usually as opposed to a promise of what kind of duck you are getting.
That one is more difficult. I referenced "heavy" recipes above. You see a lot of "heavy" recipes for duck out there because most wild ducks do not taste good. The heavy sauces are designed to cover the taste of the duck. I have never had a wild duck that was worth eating.
I am interested more in learning to tame the wild taste in the meat of a wild (hunted and killed in the wild) duck than in the preparation of something akin to a farm-raised, store-bought butterball turkey.
Yes and no. Smoked, yes. Many times. I usually have a smoked duck in the refrigerator because sliced smoked muscovy makes an AWESOME sandwich (sliced smoked duck, gruyere, some kind of light mustard, all on a baguette or some kind of heavy roll, heat it...mm mm good).
Have you tried slow-smoking?...with apple wood?
You don't want to smoke a duck all day like you would a piece of beef or pork. Prep it like you are going to roast it (475 for 15 minutes w/ olive oil) and then put it in the smoker under medium smoky head (200) for about 1.5-2 hours. Good stuff.
If ye love wealth greater than liberty, the tranquility of servitude greater than the animating contest for freedom, go home from us in peace. We seek not your counsel, nor your arms. Crouch down and lick the hand that feeds you; May your chains set lightly upon you, and may posterity forget that ye were our countrymen. —Samuel Adams