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Category: Duck

January 1, 2021January 1, 2021 jgrusseLeave a comment

Apple Smoked Duck

This is the second time I have applied the recipe for this blog’s signature dish, Greasy Little Birds (AKA Apple Smoked Cornish Game Hens) to duck, both times with great success.  It is a shame that duck is not more economical! For 1 duck, I used one-half of the Greasy Little Birds brine, i.e. 2 Read More …

Duck, Grilling & Barbeque
May 11, 2020May 11, 2020 jgrusseLeave a comment

Sauteed Duck in Vinegar Sauce

Jacques Pepin describes this as a classic dish, although I would assume that the classic version did not include a little bit of A1 steak sauce and ketchup.  As promised this is a flavorful dish which is quick to cook, although separating out the boneless duck breasts and legs from a whole duck is not Read More …

Duck, French Cuisine
April 28, 2020April 28, 2020 jgrusseLeave a comment

Duck Breast Proscuitto

On the top of the photo, sliced duck prosciutto and on the bottom a cured whole duck breast. Some years ago Nick and Anna gave me a Richmond cookbook which included a recipe for making prosciutto from duck breasts from the C&M Galley Kitchen.  This is how I used 4 duck breasts from the 2 Read More …

Charcuterie, Duck
April 27, 2020April 27, 2020 jgrusseLeave a comment

Duck-leg Cassoulet

I have made a couple of times Chicken Leg Cassoulet, adapting the traditional cassoulet to American life, in which chicken and olive oil are readily available, and duck legs and duck fat are not.  I recently bought and cut up two ducks, and turned the legs into Sous-Vide Duck Leg Confit, and I also now Read More …

Duck, French Cuisine
April 27, 2020April 27, 2020 jgrusseLeave a comment

Sous-vide Duck Leg Confit

As discussed in a number of posts, I bought and cut apart two ducks, using them very completely, like a peasant would, wasting almost nothing.  The 4 legs were turned into confit, which was very easy to do.  The confit in turn was used as the key ingredient for a cassoulet.  This is an adaptation Read More …

Duck, French Cuisine
April 23, 2020April 23, 2020 jgrusseLeave a comment

Duck and Bean Soup

This is how I used up the stock and odds and ends of duck meat after I separated out the breasts for duck prosciutto and the legs for confit.  I was following a recipe from The Essential Pepin for Duck and Bean Casserole except that I had more stock to use up so the final Read More …

Duck, French Cuisine, Soups
April 19, 2020April 19, 2020 jgrusseLeave a comment

Rendering Duck Fat

Today, I cut up two ducks in order to make duck prosciutto out of the breasts and confit out of the legs.  To get full value from the ducks, I also plan to make pate from the liver, I am making soup from the carcass, and I rendered the duck fat to have a high Read More …

Duck

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