The Old Folks Home

[superchemicalgirl]

We rubbed it in olive oil and garlic rub and roasted it in the oven. OMG it was good. BF shoved some onions, celery, garlic, carrots and taters in its crotch.

 

[perchie.girl]

We rubbed it in olive oil and garlic rub and roasted it in the oven. OMG it was good. BF shoved some onions, celery, garlic, carrots and taters in its crotch.

.... had me with the olive oil rub...

 

[Latestarter]

What oatmeal are you making that needs a pressure cooker?

I use the old fashioned Quaker oats, which I thought/believed were steel cut rolled oats. They look, feel and taste the same as the steel cut rolled oats I see in the bulk bins at the "health food" stores... and they're ready to eat after ~ 5 minutes on a low boil... I don't want to eat oat glue...

 

[ronott1]

Our local grocery started stocking frozen ducks.
Anyone care to share a recipe? We have never cooked nor eaten duck.
DH's vote is putting it on the smoker. Idk

DUCK AND WILD MUSHROOM GUMBO

A refined version of a New Orleans classic. Ask the butcher to remove the backbone and quarter the duck.

1 4- to 5-pound duck, thawed if frozen, excess fat removed, backbone removed, duck quartered
3 teaspoons salt
1/2 teaspoon ground black pepper

1/4 cup vegetable oil
1 cup all purpose flour
1 1/2 pounds assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces
1 1/2 cups chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped red bell pepper
7 garlic cloves, minced
1 12-ounce bottle stout
6 cups low-salt chicken broth
4 teaspoons Emeril's Original Essence*
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper

5 cups freshly cooked white rice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley

Heat heavy large pot over medium-high heat until hot, about 3 minutes. Sprinkle duck with 1 teaspoon salt and 1/2 teaspoon pepper. Add to pot, skin side down, and sear until golden brown, about 8 minutes per side. Using tongs, transfer duck to plate.

Add vegetable oil, then flour to drippings in pot; stir with wooden spoon to blend well. Reduce heat to medium and stir constantly until roux is chocolate-brown color, about 25 minutes. (If roux is still light brown after 20 minutes, increase heat to medium-high for final 5 minutes.) Add mushrooms, onion, celery, bell pepper, and garlic to roux and cook until mushrooms and vegetables are soft, stirring frequently, about 4 minutes. Add stout; stir to blend. Add chicken broth, Emeril's Original Essence, bay leaves, thyme, cayenne, and remaining 2 teaspoons salt; stir to blend well. Return duck pieces to pot. Increase heat and bring to boil. Reduce heat to medium-low; simmer uncovered until duck is tender, skimming foam from surface and stirring occasionally, about 1 1/2 hours.

Using tongs, transfer duck to plate; cool until easy to handle, about 20 minutes. Remove meat from bones; discard bones and skin. Cut meat into 1-inch pieces. Spoon fat off top of gumbo. Return meat to gumbo; season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

Divide cooked white rice among 10 bowls. Ladle gumbo over. Sprinkle with green onions and parsley and serve.

*A dried herb and spice blend available at some specialty foods stores and in the spice section of some supermarkets. A combination of 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne can be substituted.

Makes10 servings.

Bon Appétit
September 2003
chef Emeril Lagasse




Epicurious Food © 2003 CondéNet Inc. All rights reserved.

And:

Duck with Sugarcane



Ingredients:
1/2 cup Shelled peanuts, red skin removed
1/2 cup Chestnuts, either fresh or dried
1/2 cup Ginkgo nuts, canned or fresh
1/2 cup Dried lotus seeds
8 Dried Chinese mushrooms
1/2 cup Red dates (jujubes)
1 Duck (about 5 pounds)
Salt
1 tb Finely chopped fresh ginger root
3 Shallots, chopped fine
2 Eighteen-inch pieces of sugar cane (if unavailable, omit)
Clear water from 1 coconut
1 ts Rock sugar
1 tb Fish sauce
3 Scallions, both green part and white, cut into 4 pieces crosswise
Black pepper to taste
Fresh coriander, chopped
Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set aside.

Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chestnuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers. Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes.

After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander.

 

[Beer can]

Our local grocery started stocking frozen ducks.
Anyone care to share a recipe? We have never cooked nor eaten duck.
DH's vote is putting it on the smoker. Idk

Do it up like a turkey

 

[Beer can]

I like how the Chinese restaurants do ducks. Yummy like bird fatty porkchops.

 

[pennyJo1960]

What oatmeal are you making that needs a pressure cooker?

I use the old fashioned Quaker oats, which I thought/believed were steel cut rolled oats. They look, feel and taste the same as the steel cut rolled oats I see in the bulk bins at the "health food" stores... and they're ready to eat after ~ 5 minutes on a low boil... I don't want to eat oat glue...

ah but no pressure cooker here hot pot boils it for me in 3

 

[Cynthia12]

Do it up like a turkey

Ummm, this is creepy then I think of them pouring soy sauce I do believe. over squid.. that makes it squirm like it's alive. Very creepy. Will see if I can share some creepy, creepier than this.

 

[FridayYet]

What oatmeal are you making that needs a pressure cooker?

I use the old fashioned Quaker oats, which I thought/believed were steel cut rolled oats. They look, feel and taste the same as the steel cut rolled oats I see in the bulk bins at the "health food" stores... and they're ready to eat after ~ 5 minutes on a low boil... I don't want to eat oat glue...

Steel-cut oats are cut, not rolled and usually take half an hour or so on the stovetop. Sometimes I soak them overnight and then cook them in the morning. Yummy.

 

[Latestarter]

OK, so I guess I've never had steel cut oats...