Tuesdays menu.
Slow Cooker Duck Confit
TIME/SERVINGS
Total: 5 hrs 10 mins, plus curing time
Active: 10 mins
Makes: 6 servings
By Kate Ramos
Duck confit is a staple in many French dishes, from rillettes to cassoulet, but it can be tricky in the oven, where it requires constant attention to ensure that the fat stays at a steady temperature. However making it in a slow cooker is as easy as combining the melted fat and cured duck legs and walking away, only to return a few hours later to meltingly tender, flavorful meat.
Game plan: After cooking, the duck fat can be strained, cooled, and used again.
This recipe was featured as part of our Common Appliances, Uncommon Uses story.
INGREDIENTS
1/4 cup kosher salt
8 thyme sprigs, leaves stripped
3 bay leaves, lightly crushed
1 tablespoon white peppercorns, lightly crushed
2 teaspoons juniper berries, lightly crushed
6 whole duck legs (about 3 pounds)
5 1/2 cups duck fat (about 2 1/2 pounds)
INSTRUCTIONS
Combine salt, thyme leaves, bay leaves, peppercorns, and juniper berries in a small bowl and stir to mix thoroughly.
Rinse duck legs and pat dry with paper towels. Place in a large baking dish and spread salt rub on all sides, distributing the entire rub evenly over the legs. Cover and place in the refrigerator to cure overnight, at least 12 hours.
When ready to cook the legs, place duck fat in a slow cooker and melt on high. Rinse legs under cold water and pat dry. Once fat has melted, carefully add legs and cook at a simmer. (Monitor the heat and lower it if the fat is creating more than one or two bubbles every minute.)
Cook until meat is very tender and pulls away to expose the bones, about 4 hours. Remove legs from fat and serve immediately or place on a wire rack to cool. Once legs and fat have cooled, the legs can be returned to the fat and stored in the refrigerator for several weeks. To use the confit, remove it from the refrigerator and let it sit at room temperature until the fat has become liquid, about 1 hour.
Slow Cooker Duck Confit
TIME/SERVINGS
Total: 5 hrs 10 mins, plus curing time
Active: 10 mins
Makes: 6 servings
By Kate Ramos
Duck confit is a staple in many French dishes, from rillettes to cassoulet, but it can be tricky in the oven, where it requires constant attention to ensure that the fat stays at a steady temperature. However making it in a slow cooker is as easy as combining the melted fat and cured duck legs and walking away, only to return a few hours later to meltingly tender, flavorful meat.
Game plan: After cooking, the duck fat can be strained, cooled, and used again.
This recipe was featured as part of our Common Appliances, Uncommon Uses story.
INGREDIENTS
1/4 cup kosher salt
8 thyme sprigs, leaves stripped
3 bay leaves, lightly crushed
1 tablespoon white peppercorns, lightly crushed
2 teaspoons juniper berries, lightly crushed
6 whole duck legs (about 3 pounds)
5 1/2 cups duck fat (about 2 1/2 pounds)
INSTRUCTIONS
Combine salt, thyme leaves, bay leaves, peppercorns, and juniper berries in a small bowl and stir to mix thoroughly.
Rinse duck legs and pat dry with paper towels. Place in a large baking dish and spread salt rub on all sides, distributing the entire rub evenly over the legs. Cover and place in the refrigerator to cure overnight, at least 12 hours.
When ready to cook the legs, place duck fat in a slow cooker and melt on high. Rinse legs under cold water and pat dry. Once fat has melted, carefully add legs and cook at a simmer. (Monitor the heat and lower it if the fat is creating more than one or two bubbles every minute.)
Cook until meat is very tender and pulls away to expose the bones, about 4 hours. Remove legs from fat and serve immediately or place on a wire rack to cool. Once legs and fat have cooled, the legs can be returned to the fat and stored in the refrigerator for several weeks. To use the confit, remove it from the refrigerator and let it sit at room temperature until the fat has become liquid, about 1 hour.
Thursday...Lord Love a (Curried) Duck
May 03, 2008 09:10 PM ET | Shelton, Craig | Permanent Link
Today's recipe--curried duck and mango sandwiches--is easier to make than it may sound.
The secret? You don't have to cook the duck. Make your way to a Chinese market and buy a succulent cooked Peking duck for these sweet-and-spicy sandwiches. (Alternatively, substitute four sautéed duck breast halves.)
SERVINGS: 4
1 tablespoon unsweetened coconut milk
1 teaspoon honey
1 teaspoon minced fresh ginger
1 teaspoon fresh lime juice
1/4 teaspoon Thai red curry paste
Salt
1 whole Peking duck, skin removed, meat sliced
4 scallions, white and tender green parts, thinly sliced
1 large ripe mango, cut into 1/4-inch dice
1 ripe Bartlett or Anjou pear, peeled and cut into 1/4-inch dice
8 slices raisin-walnut bread
In a bowl, combine the coconut milk, honey, ginger, lime juice and curry paste. Season with salt.
TAKE THE WHOLE DUCK (PICTURED) and slice the meat thinly.
Add the sliced duck and scallions and mix well. Fold in the mango and pear just until combined. Spoon the salad onto the bread and serve.
MAKE AHEAD: The duck salad can be refrigerated for up to 4 hours. Fold in the fruit and assemble the sandwiches just before serving.
WINE RECOMMENDATION: A ripe, fat California Chardonnay, such as the 1997 Cambria Katherine's Vineyard or the 1997 Sonoma-Cutrer Russian River Ranches, would echo the richness of the roasted duck and sweet fruit and ameliorate the bite of the scallions and curry paste.
Tags: sandwiches | duck | mango | chardonnay | curry
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« Let's Go Moroccan!
May 03, 2008 09:10 PM ET | Shelton, Craig | Permanent Link
Today's recipe--curried duck and mango sandwiches--is easier to make than it may sound.
The secret? You don't have to cook the duck. Make your way to a Chinese market and buy a succulent cooked Peking duck for these sweet-and-spicy sandwiches. (Alternatively, substitute four sautéed duck breast halves.)
SERVINGS: 4
1 tablespoon unsweetened coconut milk
1 teaspoon honey
1 teaspoon minced fresh ginger
1 teaspoon fresh lime juice
1/4 teaspoon Thai red curry paste
Salt
1 whole Peking duck, skin removed, meat sliced
4 scallions, white and tender green parts, thinly sliced
1 large ripe mango, cut into 1/4-inch dice
1 ripe Bartlett or Anjou pear, peeled and cut into 1/4-inch dice
8 slices raisin-walnut bread
In a bowl, combine the coconut milk, honey, ginger, lime juice and curry paste. Season with salt.
TAKE THE WHOLE DUCK (PICTURED) and slice the meat thinly.
Add the sliced duck and scallions and mix well. Fold in the mango and pear just until combined. Spoon the salad onto the bread and serve.
MAKE AHEAD: The duck salad can be refrigerated for up to 4 hours. Fold in the fruit and assemble the sandwiches just before serving.
WINE RECOMMENDATION: A ripe, fat California Chardonnay, such as the 1997 Cambria Katherine's Vineyard or the 1997 Sonoma-Cutrer Russian River Ranches, would echo the richness of the roasted duck and sweet fruit and ameliorate the bite of the scallions and curry paste.
Tags: sandwiches | duck | mango | chardonnay | curry
Tools: Share | Ask a question
« Let's Go Moroccan!
That will prove true soon enough.
After handling the Presidents Cup winning Sharks in 5, 3 of them in SJ. I'm sure the swollen headed Ducks felt stealing at least a game from the Wings would be at least as smooth. Then blowing the first game and then barely winning and a 4th liners shot in the 3rd OT. I would say the Ducks now realize their in for the series of their lives. So yes, I believe they know their in trouble. All with 3 key Wings out with injuries. Even winning one of the next 2 still puts them behind the 8 ball with 2 of 3 on the road. They simply MUST win both games to have a chance in this series. YOU may not know it yet...but THEY do. (<)<
Heh... I don't think anyone is afraid of anyone.
The Ducks just beat the best team in the league, and quite easily.
The Red Wings are defending champs and have only lost one game thus far in the playoffs.
Call it what it is... the two best teams in the West (right now) who are going to probably kill each other by the time Game 7 is over.
Just sit back and enjoy it... nobody is scared of anyone, and I don't think anyone holds a considerable advantage either.
The Ducks just beat the best team in the league, and quite easily.
The Red Wings are defending champs and have only lost one game thus far in the playoffs.
Call it what it is... the two best teams in the West (right now) who are going to probably kill each other by the time Game 7 is over.
Just sit back and enjoy it... nobody is scared of anyone, and I don't think anyone holds a considerable advantage either.
Who said afraid? or scared?... I said their in trouble. And I feel that way. The Ducks are big and strong but they have ONE line and that's it. Detroit is 4 lines strong and when Rafalski gets back they will be deep on D. Their frustrated already. Just watch Carlyle in the post game interviews. He's crying for future calls already. You don't hear Babcock crying to the press and if anyone's got the short end so far it been the Wings on the Hudler hit. Carlyle's crying about a fathom Carter broken nose that nobody seems to have on a replay clip. A tiger can't change it's stripes. They'll loose their cool soon enough and the Wings PP will make them pay big time.
Oh and Why are you selling your Canucks short? All 4 of these teams are capable of winning the West. Game 3 of the Canucks series is really going to tell a lot about who's rising to the top over there.
Oh and Why are you selling your Canucks short? All 4 of these teams are capable of winning the West. Game 3 of the Canucks series is really going to tell a lot about who's rising to the top over there.
You are way too biased. This is an even series. While the Wings do have more depth up front, to suggest that all four of their lines are better than the Ducks' 2nd line is preposterous. When you have a potential ROY and former 76 goal scorer on your 2nd line, you aren't doing too poorly. Of course, Detroit has a huge advantage with their forwards. But that is mitigated by the Ducks' slight advantage on the back end and in net. It's going to be a great series. I bet on Anaheim, but if given the right price I will hedge that bet in a second. That's because this is by far the most even series of the second round.
Not selling my Canucks short, but at this point I have to be realistic. They have played poorly for the last 4 periods of hockey. That being said, I would be shocked if they don't at least split the two games in Chicago. Luongo is too good to have back to back bad games. Losing Salo is not as bad as potentially losing Demitra. Salo is a liability in his own end, and his lack of speed hurts him against the quick Hawks. Game 3 is huge. Canucks aren't in a must win situation, but they have to play as well as Chicago for 60 minutes.
Your potential ROY played so bad he played himself off the top line in game 2 [“It wasn't my best game,” Ryan admitted. “Pucks kind of died on my stick. That happens, but when that happens, you have to contribute in other ways. I never really found a way to do that.]
Selanne failed to show up in game 2 and that's beginning to be a habit for him.
Wings are just warming up. Ducks spent a lot in the Sharks series.
One win gets them home ice advantage right back where it was. It took the Ducks into the 9th period in Detroit to steal one game. That's an awful lot of work that can be reversed tonight by about 10:00pm pst. And the Wings are the #2 seed.
You guys better quit disrespecting my Wings. What was it the Hulk once said...
"You won't like me when I'm angry!" :>(
I have to tap out, because I'm laughing too hard. You are making Flyers fans look a lot better.
I almost hope the Wings get back to the finals, just so I can hear you belittle AO, Crosby, Ward or Chara. I hope you are writing your material now, because making those guys into AHLers will be hard, even for you!
Pavel "Better than AO & Crosby combined" Datsyuk: 6gp, 2g, 1a, EV
Bobby "sucks ass" Ryan: 8gp, 4g, 1a, +3
Just say it with me... This series is EVEN!
