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Old 10-17-2007, 11:04 PM   #1
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Tonite's Dinner w/ Photos

Wednesday is Dinner night for the girlfriend, took some photos. Unfortunately i'm not the best in the world with a digital camera. The pictures don't really do the meal justice but you get the idea... Started off by De-boning a duck for the first time. It was actually alot easier then i anticipated. The video posted in the meat section on how to do it was an enormous help...

Deboned Duck!



Appetizer
Vegetable Fritters



Pasta
Fusilli w/ Asparagus and Potatoes



Meat
Pan Seared Duck Breast



Dessert
Coffee Bon-Bons with hazelnuts




Everything turned out really well. The veggie fritters were a crowd pleaser and the duck came out so good I served it as is instead of using a sauce i'd made. The dessert was suprisingly good as well, i'll definetly be making it in the future.

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Old 10-17-2007, 11:07 PM   #2
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Everything looks great.
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Old 10-17-2007, 11:13 PM   #3
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Quote:
Originally Posted by Andy M. View Post
Everything looks great.
Thanks.....!

unfortunetly there are plenty of dishes to do
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Old 10-17-2007, 11:15 PM   #4
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YUM! I have an other sauce idea for you for your duck breast. You can find a jar of Lingonberries in the jelly and jam section. Take some out and squeeze in some lime, add some horseradish, and some fresh parsley - serve on the side or "gently" top the breasts. What was the sauce you had planned and didn't use? Us inquiring foodie minds want to know!

Nice job on the pics and the meal!!!!!!!!!!!!!!! What did you do with the rest of the duck? Did you tempura the veggies? Can I come nibble out of your refrigerator right now?
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Old 10-17-2007, 11:23 PM   #5
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Quote:
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YUM! I have an other sauce idea for you for your duck breast. You can find a jar of Lingonberries in the jelly and jam section. Take some out and squeeze in some lime, add some horseradish, and some fresh parsley - serve on the side or "gently" top the breasts. What was the sauce you had planned and didn't use? Us inquiring foodie minds want to know!
It was a pinot Noir sauce. basically a mixed reduction of the wine and some chicken broth then mixed with a bit of sugar and corn starch to get more of a glze texture. I use it alot with duck or quail. It is a variation of a sauce in the "gourmet meals in minutes" book

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Nice job on the pics and the meal!!!!!!!!!!!!!!! What did you do with the rest of the duck? Did you tempura the veggies? Can I come nibble out of your refrigerator right now?
Rest of the duck is in the fridge... im going to make the thighs tommorow with the pinot noir sauce. and i'll probably broil the legs and wing with some kind of sauce for the sunday football games. If you have any ideas for the wings/legs im all ears. I'll definetly be cooking some of those left over potatoes in the duck fat. maybe make some homefries with it

Yeah, the veggies were just a simple thick batter(flour, egg, water, cornstarch) deep friend in veggie oil sprinkled with a bit of salt and pinch of sugar.

Feel free to come pick out of the fridge anytime!!! Its too crowded as is.
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Old 10-17-2007, 11:25 PM   #6
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Jeez, what are your trying to do? Show the rest of us up? Just kidding. Great job.

Your girlfriend is a very lucky lady.

I can only imagine how much you care for each other to go to the lengths you do.

You remind me of Buck and me during our younger years. Keep up the good work.

P.S. We've been together for more than 30 years.
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Old 10-17-2007, 11:29 PM   #7
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Jeez, what are your trying to do? Show the rest of us up? Just kidding. Great job.

Your girlfriend is a very lucky lady.

I can only imagine how much you care for each other to go to the lengths you do.

You remind me of Buck and me during our younger years. Keep up the good work.

P.S. We've been together for more than 30 years.
Thanks so much, and its nice to hear you have been together so long. I don't really see it as going through great lengths as I love to cook and it isnt the same without having someone to enjoy it!

We are juuuuuuuuust shy of 30 years... we'll hit the 8 month mark soon
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Old 10-17-2007, 11:34 PM   #8
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without having someone to enjoy it!

EXACTLY!!!!!!!!!!!!!!

You have it on target.
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Old 10-17-2007, 11:36 PM   #9
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What about marinating the wings in a basic Asian marinade:

soy sauce
dry sherry
brown sugar or white
spring onions
sesame oil
sesame seeds
fresh ginger or ground for convenience
fresh garlic
star anise
a "bit" of garlic chili paste for some heat

Let marinate at least a day but two is always nice. You can also, in a separate container - definitely not in with the duck, marinate some pineapple rings for a few hours and grill.
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Old 10-17-2007, 11:50 PM   #10
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Quote:
Originally Posted by kitchenelf View Post
What about marinating the wings in a basic Asian marinade:

soy sauce
dry sherry
brown sugar or white
spring onions
sesame oil
sesame seeds
fresh ginger or ground for convenience
fresh garlic
star anise
a "bit" of garlic chili paste for some heat

Let marinate at least a day but two is always nice. You can also, in a separate container - definitely not in with the duck, marinate some pineapple rings for a few hours and grill.
thats sound good... 2 days is fine as i'll want the wings/legs for the weekend. Also, i've been seeing/reading alot about these coffee wing sauces. at first i wrote it off but they seem to be getting kinda popular. the recipe i saw had kahlua in it....
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