Text 23031, 111 rader
Skriven 2007-11-19 07:56:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Grills
==============
On 10-25-07 CAROL SHENKENBERGER Scribbled to JASON VIERIK about Grills

CS> JV> storm with 8 inches on the ground.  My neighbors get a kick out
CS> JV> of it. :) 

CS>Hey, works for you!  Thats all that matters.  Jim Weller from
CS>YellowKnife has been known to grill in -10F I think.

Yeah, but he's a crazy Canuckian, eh?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck With Lavender & Plums
 Categories: Poultry, Fruit, Herbs, Wine
      Yield: 4 servings
 
      4 lg Ripe plums; (3 cups,
           - chopped)
      1 md Yellow onion; (2 cups,
           - chopped)
      1 tb Olive oil
      2 ts Minced garlic
  1 1/2 ts Dried lavender or two dried
           - sprigs
      2    Sprigs thyme
      1 c  Pinot Noir or other fruity,
           - low tannin red wine
           Coarse salt & pepper
    1/2 ts Light brown sugar
      2 lb Duck breast
      1 ts Coarse salt + additional to
           - taste
    1/2 ts Dried lavender
    1/2 ts Ground black pepper
 
  There is more than one kind and size of duck: Peking duck breasts are
  closer to single serving size, while Muscovy breasts can each be close
  to 1 pound or more. The small breasts can be served whole, but the
  large Muscovy breasts should be sliced, since one breast can easily
  serve two.
  
  For the plums: Cut the plums and onion into 1/2-inch pieces. Add the
  oil to a medium-size saucepan over medium heat. Saute the onions
  until soft and translucent, then add the garlic. Cook until the
  garlic is aromatic, then add the plums, lavender, thyme and wine.
  Simmer until the fruit is tender, the flavors meld and the wine
  reduces, about 20 minutes; stir occasionally. Remove the thyme about
  halfway through cooking to avoid overpowering the lavender.
  
  Remove the lavender; add salt, pepper and sugar to taste.
  
  For the duck: While the plums are cooking, prepare the duck. To be
  enjoyed at its best, duck breast should be cooked medium-rare or at
  most, medium.
  
  Remove the duck from the refrigerator and let sit at room temperature
  for about 15 minutes. Remove any pin feathers, then rinse and dry.
  Remove the long thin "tender" (the small, thin muscle with the white
  tendon that is on the underside of the breast) and cut out the tough
  white tendon. Trim away excess skin. Cut two sets of diagonal scores
  in the skin to make a diamond pattern, being careful not to cut into
  the flesh. This helps render the fat and makes the skin crispy. Grind
  the kosher salt, lavender and pepper together with a mortar and
  pestle. Rub mixture into the duck and season with additional salt and
  pepper to taste.
  
  Heat a skillet (just large enough to hold the breasts) over
  medium-high heat. Make sure the skillet is hot; place the breasts in
  skin-side down. Reduce the heat to the medium-low; let the skin
  render so it becomes golden brown and crispy.
  
  Flip the duck over and finish cooking to desired doneness. The
  internal temperature should read about 125º on an instant-read
  thermometer for medium-rare. This should take several more minutes,
  depending on the size of the breasts. Remove the duck from the
  skillet and place skin-side up on a warmed platter; cover loosely
  with foil and rest about 5 minutes before slicing.
  
  Assembly: Slice the duck and fan it on a warmed plate; spoon the plums
  alongside. Serve with salad greens simply dressed with extra virgin
  olive oil, squeeze of lemon juice, salt and pepper or with a starch
  and vegetable of your choice.
  
  Note: Cooking time for the duck will vary, depending on the type and
  size of duck breast used.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 23 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Culture is what your butcher would have if he were a surgeon.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)