ckreef Posted September 17, 2015 Report Posted September 17, 2015 It's getting there. I hope you can take a picture or two of the final cook even though you will have guests over.
tomahawk66 Posted September 17, 2015 Author Report Posted September 17, 2015 It's getting there. I hope you can take a picture or two of the final cook even though you will have guests over. Ask and Ye shall receive! (Lucky SWMBO insists on taking photos of almost everything she eats!) Despite having a bag split 😡 I cooked up half of the duck legs today. Will be interesting to see how the others 'mature' in the fridge. Very simple this time and not enough jus for a pan sauce as the split bag lost a lot. Patted dry and then pan fried to crisp the skin: Spuds cooked in the fat from the legs... Other than goose fat there is nothing I'd rather roast potatoes in! Played and ready to eat: Sent from my iPhone using Tapatalk
ckreef Posted September 17, 2015 Report Posted September 17, 2015 Very nice looking plate of food. Can't hardly find whole duck where I live (except holidays) let along leg quarters.
wilburpan Posted September 17, 2015 Report Posted September 17, 2015 ck, any Asian grocery stores by you? That's where I get our whole ducks and chickens.
ckreef Posted September 17, 2015 Report Posted September 17, 2015 ck, any Asian grocery stores by you? That's where I get our whole ducks and chickens.We have a couple Hispanic grocery stores and a Indo-Pak grocery store but I haven't found an Asian one. Might have to do a Google search and see what I can come up with.
CeramicChef Posted September 17, 2015 Report Posted September 17, 2015 Tomahawk - killer cook and beautiful money shot! Kudos!
MacKenzie Posted September 18, 2015 Report Posted September 18, 2015 tomahawk, that had to be a very tasty dinner.
Poochie Posted September 18, 2015 Report Posted September 18, 2015 Great looking meal and an extra yummy goes to the potatoes!
tomahawk66 Posted September 19, 2015 Author Report Posted September 19, 2015 It was very tasty, a great way to do duck confit. My folks go to France about twice per year and they said it is the best duck leg confit they've ever had. Me? I love the potatoes!! Sent from my iPhone using Tapatalk
Syzygies Posted September 19, 2015 Report Posted September 19, 2015 ck, any Asian grocery stores by you? That's where I get our whole ducks and chickens. Bingo. There are actually four Chinatowns in New York City: Manhattan for tourists, Flushing for everyone in the know, and two more where many people live who work in the first two. The best bang-for-the-buck duck I've ever seen has been in the last two, including a slew of legs perfect for confit. Along with much else of interest. Games of name-that-ingredient are hardest in the last two, whatever one's upbringing.
skreef Posted September 19, 2015 Report Posted September 19, 2015 Bingo. There are actually four Chinatowns in New York City: Manhattan for tourists, Flushing for everyone in the know, and two more where many people live who work in the first two. The best bang-for-the-buck duck I've ever seen has been in the last two, including a slew of legs perfect for confit. Along with much else of interest. Games of name-that-ingredient are hardest in the last two, whatever one's upbringing.I went to New York in 2002 and we walk all over there and also went down the street with all the out door resteraunts..we ate in little Italy..great food and they were great.very nice people there.but I remember walking pass some Chinese or Asian place where they sold there food..I didnt like the smell.but none the less I got to see all New York had to offer in all types of food..a wonderful experience. I love duck..it def has to be oil since it is such a dry meatAnd you put alot of work in your peperation.great cook.thanks for sharing.
tony b Posted September 21, 2015 Report Posted September 21, 2015 Nothing's more fun that watch people walk past the window of a good Chinese deli/market and gawk at the ducks hanging on the hooks by their heads in the window!
tomahawk66 Posted September 22, 2015 Author Report Posted September 22, 2015 The wet markets near me (Shanghai China) used to keep the ducks and chickens live until purchase when they would ring their neck and pluck them. This all ended with the Avian Flu outbreak here a couple of years back... Sent from my iPhone using Tapatalk
tomahawk66 Posted October 2, 2015 Author Report Posted October 2, 2015 The last two legs came out for a super quick light supper tonight, simple salad dressed with a pan sauce dressing from the duck legs (deglaze pan with red wine vinegar, add bag juice and two tablespoons of black cherry preserve, reduce a bit, cool a bit with a little olive oil and bamb!) Nearly 3 weeks in the fridge under their own fat and man these were the best yet! Reheated then patted dry before going into a hot pan.... Used a pair of forks to pull the meat and it just fell off the bone Super simple light bite but so tasty!! Next time I'll have to keep the legs for at least a week to mature before eating: Now my duck guy was out of legs today so I got 8 breasts instead... This should be fun!! Sent from my iPhone using Tapatalk
ckreef Posted October 2, 2015 Report Posted October 2, 2015 Pulled duck. Looks delicious. You could be the first one to make 5 star street Tacos from that
MacKenzie Posted October 2, 2015 Report Posted October 2, 2015 Just look at that moisture, wonderful looking pulled duck
tomahawk66 Posted October 2, 2015 Author Report Posted October 2, 2015 Pulled duck. Looks delicious. You could be the first one to make 5 star street Tacos from that Hmmm... I'm thinking Chinese pancakes with julienne cucumber and scallions with a Hoisin reduction and a cilantro foam? 😜 Sent from my iPhone using Tapatalk 1
ckreef Posted October 2, 2015 Report Posted October 2, 2015 Hmmm... I'm thinking Chinese pancakes with julienne cucumber and scallions with a Hoisin reduction and a cilantro foam? 😜 Sent from my iPhone using Tapatalk OK so your idea sounds better but doesn't have the food truck feel my idea has - LOL
tony b Posted October 2, 2015 Report Posted October 2, 2015 Cilantro foam - GTFO!!! Crazy stuff, tomahawk66! How are you planning to do the duck breasts??
