*to Hanlon's razor: Never attribute to malice that which is adequately explained by stupidity.
Κυνόσαργες
Tuesday, 25 December 2012
'Render unto...'
If you score the skin of a duck all over, and trim off the fat and chop it up, you can render about two cups of awesome from it. If you are as awesome as me, you can put that two cups back into the meal in the other dishes.
Yes! Duck fat in both! Tried to roast the potatoes in the oven, but fuck a J-oven is useless. Pan fried in a good iron pan works fine. Over cooked the duck a bit, sadly, but it's duck so still good. Chicken has to be cooked just right or its dry. Turkey is always dry, IMHO.
B.sprouts and duck both from themeatguy.jp, and can recommend. Alas, does not carry goose or blood-pudding (or 'boudin noir'). Have seen b.sprouts at the usual over-priced Tokyo ex-pat grocers.
Discovered something about gravy. You know how you need to make a 'beurre manié' for chicken, beef or turkey gravies? Duck is so awesome you don't!
I love bird fat. That sounds gross but I don't care. I now am determined to make duck and make yum happen with it's fats. Oh gravy, sweet delicious gravy. Your dinner looks amazing, I hope to try this on a future special occasion.
Note: - always use giblets, wing tips and neck on the boil during the roasting to make gravy stock - always use the leftover carcass to make stock afterwards (you can boil the bones people have eaten from if it is within the family) - the only thing you need in either stock is some carrot, celery, onion and a 'bouquet garni' sachet
Can I score an invite to your place next Christmas?
ReplyDeleteLove to say yes, but I can't fit any bigger bird in my asinine oven.
DeleteYou use the duck fat for the roast potatoes? Tell me you used the duck fat for the roast potatoes.
ReplyDeleteAre those Brussels Sprouts? Where'd you find them?
God, that looks good.
Yes! Duck fat in both! Tried to roast the potatoes in the oven, but fuck a J-oven is useless. Pan fried in a good iron pan works fine. Over cooked the duck a bit, sadly, but it's duck so still good. Chicken has to be cooked just right or its dry. Turkey is always dry, IMHO.
DeleteB.sprouts and duck both from themeatguy.jp, and can recommend. Alas, does not carry goose or blood-pudding (or 'boudin noir'). Have seen b.sprouts at the usual over-priced Tokyo ex-pat grocers.
Discovered something about gravy. You know how you need to make a 'beurre manié' for chicken, beef or turkey gravies? Duck is so awesome you don't!
I love bird fat. That sounds gross but I don't care. I now am determined to make duck and make yum happen with it's fats. Oh gravy, sweet delicious gravy. Your dinner looks amazing, I hope to try this on a future special occasion.
ReplyDeleteNote:
Delete- always use giblets, wing tips and neck on the boil during the roasting to make gravy stock
- always use the leftover carcass to make stock afterwards (you can boil the bones people have eaten from if it is within the family)
- the only thing you need in either stock is some carrot, celery, onion and a 'bouquet garni' sachet