Text 10473, 98 rader
Skriven 2007-01-13 11:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Peking Duck 3
=====================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> thought the heart was a little small for a duck.
 
 JW> Perhaps it was the heart of something the duck ate. (Ewww!)

 DS> LOL, yeah.  I've long suspected processors of just sluicing all
 DS> the guts down a chute to a big conveyor where workers grab a 
 DS> random neck, gizzard, heart, and liver

And unbeknownst to the supervisor a rat falls from the rafters into the
works....

Got any extra duck fat? You oculd flavour somes turkey with it....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bittman's Turkey Confit
Categories: Turkey
  Servings: 4

      4    turkey wings, thighs or
    legs
      1 TB coarse salt
      2 ts ground black pepper
     20    sage leaves or
     10    thyme sprigs or
      5    rosemary sprigs
     10    cloves garlic, crushed and
    peeled
      2 qt extra virgin olive oil, or
    as needed.

By MARK BITTMAN Published: November 22, 2006 NY Times

FOR those who just can't get enough turkey, here's something to add to
the relatively short list of things you can do with the bird: make
confit. (Unfortunately, you can't use tomorrow's leftovers for this;
only raw meat will do.)

Classic confit uses duck and was originally a method of preserving it.
The meat was slow-cooked in its own fat, then chilled. The fat sealed
the duck off from air, allowing the meat to keep for a long time.

These days, confit is made for its flavor alone: the slow-cooked meat
literally melts in your mouth. The results using turkey are nearly as
fabulous as with duck.

Turkey is a much leaner bird than duck, so you have to add fat to make
confit. Happily, olive oil works well and tastes great. But you still
want to use the fatty leg pieces, not the ultra-lean breasts. Because
turkey wings actually have meat on them they are also very good as
confit. I'd recommend wings as the best choice, though thighs are also
excellent. Season them with salt, pepper, garlic and a fresh herb.

Make certain not to brown the meat as it's cooking in the oil; pay close
attention for the first few minutes, until you stabilize the temperature
(just under 200 degrees), then leave it alone. Remove the meat when it's
very tender but before it falls off the bone.

And the oil? It's got some serious flavor, like a rich stock: meat,
garlic and herb. It makes for a great cooking oil, as long as you strain
it and keep it refrigerated.

Toss turkey, salt, pepper, herbs and garlic in a bowl and refrigerate,
covered, for a half-hour or up to 24 hours.

Put turkey, herbs and garlic in a saucepan just large enough to fit it.
Cover with olive oil. Turn heat to medium and watch carefully; allow
just a few bubbles to come up at a time. (Use an instant-read or frying
thermometer and keep oil at 190 to 200 degrees.) Do not allow meat to
brown. Cook, turning meat once or twice, for two hours or until it is
quite tender but not falling off bone. Remove meat from oil. You can
refrigerate turkey and oil separately or together, until needed. (If
storing separately, use turkey in a few days; if you store it in oil, it
will keep a week or more.) When you're ready to cook, put 2 to 4
tablespoons of used oil in a skillet large enough to hold turkey pieces
in one layer; set heat at medium-low. (Use leftover oil for other
purposes.) Cook turkey pieces slowly, turning once or twice, until
browned and crisp, 10 to 20 minutes. Serve hot, warm or at room
temperature, alone or over a bed of greens with a little dressing.

From: Simon Bao

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... I'm not illiterate!  My parents were married...
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