Stinque Recipe Challenge
Donald (the duck) is in the oven for the first bit of roasting. This was the view of my front door yesterday morning, to remind me to defrost the duckling:
First I boiled about 2/3 of a box of beef broth down to make 1/4 cup of beef ‘stock’ – if I was serious, I’d make real stock, but that’s another post.
This is more or less what goes into the stuffing.
Apples go into the sausage fat (added a little canola) in batches to be browned.
Braised apples and sausage fat – then clean the pan and boil down the port and beef stock to a few tablespoonfuls.
Having put the appropriate spices on the browned apples and the boiled down liquid onto the sausage (and letting it cool) mix it all together.
So here’s the duck – I even cut out the wishbone (and the bishop’s nose) as Julia suggests. I also cut off much of the neck and tailskin, reserving them to render duck fat.
And here it is trussed, with both ends skewered to close up the neck and … the other end.
Now that the duck is in the oven (with vegetables strewn in pan) it’s time to boil down the neck and giblets that came with the duck – water, chicken stock, and dry sherry (with a touch of cognac to keep it real) ….
Duck done shortly – will update later.
Here’s what it looked like after 25 minutes at 425.
Boiled down neck and giblets with chicken broth and various alcohols, added butter and a bit of cornstarch, and voila – duck gravy.
After 2 hours, following the instructions for turning, this is what you have.
Plated – duck over apples and sausage, mashies (skins on) with the gravy, and french green beans sauteed in olive oil and shallots. And the leftovers … oy.
Man, I bet the neighbors had their nostrils right at the door while that was getting happy in the oven.
Looks like a delicious success.
Well done, bloggie!
@pinkoscum: Once in a while I get off the elevator, say to meself ‘that smells good’, and realize that it’s the remnants of what I cooked the night before. That’s a good day.
@SanFranLefty: More work than I’d planned, but worth every minute. Second duck I’ve ever cooked, and haven’t ruined one yet – this was not dry. Maybe a goose for Xmas?
@blogenfreude: Hmmm…A sort of olfactory Mobius Loop.
Nice.
It’s always a disappointment to me that my palate doesn’t like duck, because it looks so delicious!
I could eat buckets of green beans cooked just that way, however.
Looks amazing, Bloggie! Maybe they’ll be some leftovers still by, say, 2 pm on Saturday?
FLYINGCHAINSAW • Harris-Kelly ’24 PERFECTION! Bumper Sticker: HARRIS GIVES GOOD GURNEY!
NOJO • Harris-Kelly ’24 I know, getting ahead of the game here — and Gabby has the only vote — but let’s go down…
FLYINGCHAINSAW • Campaign 2024 Update 2024 General Election = White Power Vs. White Genocide The MAGAs will soon be opening fire on…
NOJO • Campaign 2024 Update Whatever table it was, just remember you didn’t have a seat at it.
NOJO • A Nation of Immigrants @nojo: Okay, here’s a thought: They broke it, they bought it.
FLYINGCHAINSAW • A Nation of Immigrants https://gettr.com/post/p38v9kc47ae
NOJO • A Nation of Immigrants @nojo: No original thoughts about the Democratic circus right now, for example, other than christ,…
NOJO • A Nation of Immigrants @Burr Deming: I may be back more often if he’s back. Right now anything I might say is just…
¡ANDREW! • A Nation of Immigrants Start the deportations by sending terrorists and fascist traitors E-loon Mush, Peter Thief, and all…
BURR DEMING • A Nation of Immigrants An accurate representation of how today's Republicans see a Nation of Immigrants. Welcome back,…