A Sucker Is Born Every Minute - A Trip To The Feed Store

Discussion in 'Random Ramblings' started by PurpleChicken, Jul 7, 2008.

  1. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    11,744
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    Apr 6, 2007
    Iceland
    The sucker is me. They had two little Autralorps that the person who was supposed to
    take them didn't. They've been there for two weeks. When I walked in and saw them
    today, well, you know what I did. Suuurrrreeee... What's two more chickens???


    Chicken Kisses:
    [​IMG]

    [​IMG]


    Are you gonna eat me? (The dog is thinking)
    [​IMG]

    [​IMG]


    More:
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  2. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

    24,442
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    May 7, 2007
    Forks, Virginia
    Where's the ducks????
     
  3. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    11,744
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    321
    Apr 6, 2007
    Iceland
    Quote:They are on their way. We'll have them 7/20 or maybe sooner.

    I need time to practice making MP's Famous Spinach & Yogurt Soup.
     
    Last edited: Jul 7, 2008
  4. Nuggetsowner:)

    Nuggetsowner:) Chillin' With My Peeps

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    Aug 2, 2007
    Minnesota
    Very cute. How lucky of them to be left for you!!
     
  5. Guitartists

    Guitartists Resistance is futile

    Mar 21, 2008
    Michigan
    LOL I like the look on the dog's face! [​IMG]
     
  6. Wildsky

    Wildsky Wild Egg!

    11,973
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    Oct 13, 2007
    California
    Quote:They are on their way. We'll have them 7/20 or maybe sooner.

    I need time to practice making MP's Famous Spinach & Yogurt Soup.

    [​IMG] SUCKER!
     
  7. LittleChickenRacingTeam

    LittleChickenRacingTeam On vacation

    Jan 11, 2007
    Ontario, CANADA
    I have an excellent Duck L'Orange recipe if your interested
     
  8. Wildsky

    Wildsky Wild Egg!

    11,973
    13
    313
    Oct 13, 2007
    California
    Quote:[​IMG] [​IMG]
     
  9. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

    24,442
    52
    371
    May 7, 2007
    Forks, Virginia
    Please share it, LCRT. I will be processing ducks VERY soon!
     
  10. LittleChickenRacingTeam

    LittleChickenRacingTeam On vacation

    Jan 11, 2007
    Ontario, CANADA
    Quote:For duck
    1 tablespoon kosher salt
    1 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1 teaspoon black pepper
    1 (5- to 6-lb) Long Island duck (also called Pekin)
    1 juice orange, halved
    4 fresh thyme sprigs
    4 fresh marjoram sprigs
    2 fresh flat-leaf parsley sprigs
    1 small onion, cut into 8 wedges
    1/2 cup dry white wine
    1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
    1/2 carrot
    1/2 celery rib

    For sauce
    1/3 cup sugar
    1/3 cup fresh orange juice (from 1 to 2 oranges)
    2 tablespoons white-wine vinegar
    1/8 teaspoon salt
    2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
    1 tablespoon unsalted butter, softened
    1 tablespoon all-purpose flour
    1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

    Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan PreparationRoast duck:
    Put oven rack in middle position and preheat oven to 475°F.

    Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.

    Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.

    Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.

    Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.

    Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.

    Make sauce:
    While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.

    Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.

    Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
     

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