"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 07-03-2011, 12:42 AM   #41
Assistant Cook
 
Join Date: Jul 2011
Location: Pittsburgh, PA.
Posts: 12
Duck Fat Bruchetta

Chill in freezer 2-4 oz of duck fat while you do this prep.
6-8 oz of duck fat, 6 roma tomatoes, 1 med minced onion, 2 tsb minced garlic, some zest and juice of 1 lemon or orange , some tarragon sprigs and parsley. Cook on med high, combine everything, add a dash of sugar. Pinch of salt and let cool. place tarragon springs in a scissor and strip the leaves discard the stalk and serve on crusty bread, Just before take out to the guests dollop some of the chilled duck fat on top. Champagne or Cold Duck!
__________________

__________________
the A Cappellan is offline   Reply With Quote
Old 07-03-2011, 03:14 AM   #42
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by vitauta View Post
how long should i cook the invaders to achieve nicely browned, medium-rare, dark meat roasts? my mother-in-law used to use boiling water as a cooking medium for preparing such uninvited scoundrels. she served them with her famous glutenous potato bread rolls, and saved her duck fat for her confit.
After they fall to the ground, you have to clonk 'em on the head. That'll keep 'em from flailing around. Then, you're looking at about 12 minutes per pound, unless you first stuff them with fruit. Then, you have to go at least 15 minutes per pound in the boiling duck fat. A little salt and pepper, and maybe some rubbed sage goes nicely in this meal.


Seeeeeeeya; Goodweed of the British Isles (you didn't really think I'd sign my name to this one, now didja?)
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-03-2011, 08:08 AM   #43
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by vitauta View Post
how long should i cook the invaders to achieve nicely browned, medium-rare, dark meat roasts? my mother-in-law used to use boiling water as a cooking medium for preparing such uninvited scoundrels. she served them with her famous glutenous potato bread rolls, and saved her duck fat for her confit.
Must you encourage him? Now we'll have to listen to him tell the story over and over again (he's forgetful) about the time people thought he was funny when he suggested using duck fat to fry invaders.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 07-03-2011, 08:37 AM   #44
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Smile

Quote:
Originally Posted by Goodweed of the North View Post
After they fall to the ground, you have to clonk 'em on the head. That'll keep 'em from flailing around. Then, you're looking at about 12 minutes per pound, unless you first stuff them with fruit. Then, you have to go at least 15 minutes per pound in the boiling duck fat. A little salt and pepper, and maybe some rubbed sage goes nicely in this meal.


Seeeeeeeya; Goodweed of the British Isles (you didn't really think I'd sign my name to this one, now didja?)
you men -always with the clonking. the invaders need to be gently anesthetized. then, care should be taken to avoid unduly bruising the meat prior to dressing.:
__________________
vitauta is offline   Reply With Quote
Old 07-03-2011, 10:04 AM   #45
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by vitauta View Post
you men -always with the clonking. the invaders need to be gently anesthetized. then, care should be taken to avoid unduly bruising the meat prior to dressing.:
I thought a good beating broke up the protein fibers and helped tenderize the meat? Or is that done after dressing?
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 07-03-2011, 10:15 AM   #46
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by purple.alien.giraffe View Post
Must you encourage him? Now we'll have to listen to him tell the story over and over again (he's forgetful) about the time people thought he was funny when he suggested using duck fat to fry invaders.
P.A.G., what did I teach you about being disrespectful. Your grounded young lady. Go to your room. And forget about those swordfish steaks, with the smoldering chicken on the side that I was going to bring over. You get a bologna sandwich, with not mustard!

Now get out the meat mallet. I fear we're do for an invasion from the Amazon Martians, and the fireproof dwarfs! I'll bring the kethchup and french fries.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-03-2011, 10:40 AM   #47
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
You're not the boss of me anymore! And I'll gladly go to my room because it has air conditioning and it's supposed to get hot today.

As for those invaders...
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 07-03-2011, 01:30 PM   #48
Sous Chef
 
Join Date: Sep 2004
Posts: 509
any idea of how many of those 1 1/2 oz. packages I should use to make potatoe pancakes? 2 ?

THinking of using the rest to make ginger cookies.
__________________
jpinmaryland is offline   Reply With Quote
Old 07-03-2011, 01:43 PM   #49
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
How'd I miss this thread?

Potatoes fried in duck fat are THE BEST! especially French fries.

Slices of bread fried in duck fat are also delicious. You can eat them as is for a snack, or cut them up for croutons.

Then again, you need gallons of it to make duck confit. (But you get more gallons of it when you're finished!)
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 07-03-2011, 02:04 PM   #50
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
I'm buying a duck! ...I hope I like it.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
duck, duck fat, fat, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.