I was thinking the gravy recipe, I won't ask for your "secret" stuffing recipe.
The Old Folks Home
- Thread starter Wisher1000
- Start date
I was thinking the gravy recipe, I won't ask for your "secret" stuffing recipe.
No, not Moscovies. Anconas and different Peking based Ducks lay up to 300 per year.
Silver Appleyards and Kahki Cambells.
I found this looking at Ducks. It is from 1984 Mother Earth News so is dated.
I bet they need lights in the winter but will check.
My big Pekin girls layed 8 eggs and then quit 2 or 3 months ago, The first and only eggs they have layed.
That would fit the chart. Pekin lay 145 while Kahki Campbels lay 288 per year. Silver Appleyards lay more per year. Campbels and Appleyards are Pekin based Dual Purpose Ducks.
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Ok guys, and gals. I used to be able to delete old posts on my Profile page..with the X on the right. Now, it won't do it. Is anyone else having this problem, or am I behind the times again with a change? Thanks!
OK SCG here is the recipe:
1 TBS vegetable oil
Reserved giblets, neck and tail
1 onion chopped
6 cups turkey or chicken stock
2 sprigs thyme
8 parsley stems
6 tablespoons unsalted butter
1/2 cup flour
1 cup dry white wine
salt and pepper to taste
The recipe suggests putting carrots, onion, celery and two sprigs of thyme in the bottom of the roasting pan with some liquid when you put the bird in the oven to add flavor to the drippings. I always do this.
Heat oil in soup kettle, add giblets, neck and tail. Saute until golden brown and fragrant (about 5 minutes). Add onion continue to sauté until onions are softened (3-4 minutes). Reduce heat to low, cover and cook until turkey and onion release juices (about 20 minutes). Add stock and herbs, bring to a boil then adjust heat to low. Simmer uncovered skimming any scum that may rise to the surface until broth is rich and flavorful (about 30 minutes). Strain broth (should have about 5 cups of broth) and reserve neck, heart and gizzard. When cool enough, shred and dice meat removing any gristle from the gizzard. Refrigerate meat until ready to use (BTW, I don't put the meat back in the gravy but many people like the giblets in)
The first step can be done the night before and refrigerate the broth until the next day.
While turkey is roasting bring broth to a simmer. In a heavy sauce pan heat butter until melted. Slowly add flour and whisk vigorously as you add the flour. Once all the flour is added, cook slowly stirring constantly until the mixture is nutty brown and fragrant (about 15 to 20 minutes go longer if needed and yes you must constantly stir it or it will burn). Vigorously whisk all but 1 cup of the hot broth into the roux (butter flour mixture), scraping sides of pan to get all of the roux into the broth. The recipe suggests using a wooden spoon to do this and that is what I always use. Bring to a boil, turn down heat to a simmer until gravy is lightly thickened and very flavorful (about another 30 minutes). Set aside until turkey is done.
Once the turkey has been transferred out of the roasting pan to rest, spoon out as much of the fat from the drippings in the pan as possible. Leave the rest of the drippings and caramelized vegetables in the pan. Put the pan over two burners at med-high heat (if drippings and veggies are not caramelized yet stir what is in the pan over the heat until they are). Add the wine scraping browned bits with a wooden spoon off the bottom of the pan and boil until wine is reduced by half. Add reserved cup of broth and reduce again by half (about 5 minutes each time).
Using a very fine sieve strain pan juices into the saucepan with the gravy. Press down on the vegetables to get as much of the juices out as possible. Stir giblet meat (if you are using it) into the gravy, return to a boil and simmer briefly to blend flavors. Add salt and pepper to taste as it is simmering. Serve with carved turkey.
There you go. It is a thinner gravy than you might usually get but OMG it is so good and so worth all the extra work to do it. It makes a good amount of gravy and we are lucky if there is any left for leftovers the next day so you may want to buy extra gravy if you want it for leftovers.
1 TBS vegetable oil
Reserved giblets, neck and tail
1 onion chopped
6 cups turkey or chicken stock
2 sprigs thyme
8 parsley stems
6 tablespoons unsalted butter
1/2 cup flour
1 cup dry white wine
salt and pepper to taste
The recipe suggests putting carrots, onion, celery and two sprigs of thyme in the bottom of the roasting pan with some liquid when you put the bird in the oven to add flavor to the drippings. I always do this.
Heat oil in soup kettle, add giblets, neck and tail. Saute until golden brown and fragrant (about 5 minutes). Add onion continue to sauté until onions are softened (3-4 minutes). Reduce heat to low, cover and cook until turkey and onion release juices (about 20 minutes). Add stock and herbs, bring to a boil then adjust heat to low. Simmer uncovered skimming any scum that may rise to the surface until broth is rich and flavorful (about 30 minutes). Strain broth (should have about 5 cups of broth) and reserve neck, heart and gizzard. When cool enough, shred and dice meat removing any gristle from the gizzard. Refrigerate meat until ready to use (BTW, I don't put the meat back in the gravy but many people like the giblets in)
The first step can be done the night before and refrigerate the broth until the next day.
While turkey is roasting bring broth to a simmer. In a heavy sauce pan heat butter until melted. Slowly add flour and whisk vigorously as you add the flour. Once all the flour is added, cook slowly stirring constantly until the mixture is nutty brown and fragrant (about 15 to 20 minutes go longer if needed and yes you must constantly stir it or it will burn). Vigorously whisk all but 1 cup of the hot broth into the roux (butter flour mixture), scraping sides of pan to get all of the roux into the broth. The recipe suggests using a wooden spoon to do this and that is what I always use. Bring to a boil, turn down heat to a simmer until gravy is lightly thickened and very flavorful (about another 30 minutes). Set aside until turkey is done.
Once the turkey has been transferred out of the roasting pan to rest, spoon out as much of the fat from the drippings in the pan as possible. Leave the rest of the drippings and caramelized vegetables in the pan. Put the pan over two burners at med-high heat (if drippings and veggies are not caramelized yet stir what is in the pan over the heat until they are). Add the wine scraping browned bits with a wooden spoon off the bottom of the pan and boil until wine is reduced by half. Add reserved cup of broth and reduce again by half (about 5 minutes each time).
Using a very fine sieve strain pan juices into the saucepan with the gravy. Press down on the vegetables to get as much of the juices out as possible. Stir giblet meat (if you are using it) into the gravy, return to a boil and simmer briefly to blend flavors. Add salt and pepper to taste as it is simmering. Serve with carved turkey.
There you go. It is a thinner gravy than you might usually get but OMG it is so good and so worth all the extra work to do it. It makes a good amount of gravy and we are lucky if there is any left for leftovers the next day so you may want to buy extra gravy if you want it for leftovers.
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Thanks Ron! I thought we would get a couple more eggs then that, but hey we have the Jumbo Pekins for meat anyways. I just LOVE their eggs. The Pekin girls and drake I raised this year are free from the chopping block, I have only ever had a taste of Duck and loved it.
I guess I am lured in. I AM GONNA TRY HATCHING ONE MORE TIME. With the NYD hatchalong.
Now just to find some eggs. I would love barnyard bantams....or OEGB. hm..........what to choose. I am so glad I am off school for a whole month.
Now just to find some eggs. I would love barnyard bantams....or OEGB. hm..........what to choose. I am so glad I am off school for a whole month.
I just saw you over on the NYD thread. It is great to have you there.
I hope you find some nice hatching eggs. I will be hatching Olive Eggers and I hope some White Bresse. The Bresse are for a BYCr in Northern California.
Awesome Ron! sounds great!
Chicken math strikes again,sorta. I placed my spring duck order. 4 blue, 4 med to light brown, and 2 white muscovies to add to my flock.
With the 5 I've already have that will give me most the colors they come in.
With the 5 I've already have that will give me most the colors they come in.
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