Saturday, August 4, 2012

A Tale of a Duck

A few days ago, while at BJ's, the girls and I spotted ducks in one of the coolers in the food section.

It was too difficult to resist.

Once home, I poured through recipes, trying to find one that seemed doable. My historical cookbooks did not have anything I could use so, on a whim, I turned to Julia Child's Mastering the Art of French Cooking. There I found Caneton Rôti (Roast Duckling), and thought it might work.

One thing the recipe called for was string with which to truss the duck, and it was something I didn't have. I did my best with dental floss (kitchen twine is on the shopping list), but after looking at this picture, days later, I saw that I did not truss the duck properly.

The duck did not cook completely, so I tossed it into the crock pot with the juices I had been diligently removing from the pan while it had been in the oven.

The next day, I picked the meat from the bones and used it to make duck Pad Thai, a favorite in the family, using the Super Simple Pad Thai recipe. 

The carcass did not go to waste: the bones and the vegetables from the Caneton Rôti went back into the crock pot with some water, a trick I learned from this website. The next day I strained the lot and brought the resulting broth to a boil and pressure-canned it. Mrs Beeton would have been proud...

Even the liver et al did not go to waste: using the recipe from Forgotten Skills of Cooking by Darina Allen, I made pâté which was wonderful on some freshly baked baguettes.

All in all, it was a great and delicious learning experience, and one which I would be eager to repeat, though with some proper twine...

Saturday, January 7, 2012

January 2012

A new year.

The year of eating naturally continues into a new year, but this blog will not except in a very sporadic manner.

The bread-making became a weekly venture to the Cumberland Farmers Market Association where I sold the nearly twenty or more loaves of bread baked the night before and the morning of. The cupboards, freezer and cellar have jars of pickles, applesauce, bread pudding, tomatoes, turnips and some squash, and the catalogue for the new Fedco Seed Catalogue is already well thumbed through.

I look forward to the new year and to continuing to making the bulk of our food.

May 2012 be a bountiful and wonderful year for all.
Contextual Links