Pekin duck with Port wine reduction
This dish nearly did not come to fruition. I accidentally lit my saute pan and I had an unintended flambe. Who knew port wine can produce such a blaze? The sink looked like a good option to dump the licking inferno. Then I remembered from CIA that if the fire [...]
Entries Tagged as 'Duck'
The duck that almost wasn’t
October 5th, 2009 · 13 Comments · Duck
Tags:duck breast
An Ode to Duck Confit
November 23rd, 2008 · 16 Comments · Duck, Main Courses
Thirty pounds of duck legs, 25 lbs of duck fat, and countless hours spent cooking, it’s been quite a series of experiments. Though, I have probably tried making duck confit more than 6 times in the past 2 years I…
Tags:Balthazar·Cooking of Southwest France·Duck Confit·Paula Wolfert
A Housewarming Stew : The Cassoulet
November 21st, 2007 · 24 Comments · Duck, Main Courses
Peabody is hosting a virtual housewarming party on December 8 to celebrate her move into her charming new abode. With the weather turning frostier by the day, what is more ideal than to finally attempt to make a cassoulet –…
Pink-Sauce Duck?
March 21st, 2007 · 12 Comments · Duck, Main Courses
I was going through my freezer one weekend when I discovered several packages of pekin duck breasts. The “hungry” hubby declared that they tasted too much like chicken and he preferred the Moulard duck variety. But I liked them, and…
Pan Sauteed Duck
January 14th, 2007 · 14 Comments · Duck, Main Courses
The “hungry” hubby and I were tossing around the idea of taking the “French Cuisine Boot Camp” at the Culinary Institute of America this summer. Some of our friends might think this as a weird plan for a vacation; who…
Tags:Pan seared duck
Foie Gras in Blackberry Sauce
December 3rd, 2006 · 14 Comments · Appetizers, Duck
I got alarmed when I read Michael Ruhlman’s piece on MegNut’s site about a certain politician wanting to pass a bill to ban the sale of foie gras in New Jersey (it’s already banned in Chicago). I hope such idiotic…
Casserole of Moulard Duck Breast with potatoes as prepared in the region of the Bigorre
October 13th, 2006 · 5 Comments · Duck, Main Courses
Otherwise known as Magret de Canard en Cocotte Comme en Bigorre Bigorre in the Pyrenees is well known for the Tarbais bean and an ancient breed of black skinned pig and that’s as much as I know about this region….
Duck confit recipe quest
September 5th, 2006 · 8 Comments · Duck, Main Courses
I have always loved duck. Peking duck has always been my favorite. The crispy skin folded into warm thin Chinese pancakes garnished with hoisin sauce and green onions has always been the top of my all time favorite meals. And…
Tags:Charcuterie·confit de canard·Duck Confit·gascony·Southwest France
