Text 36333, 95 rader
Skriven 2010-04-01 21:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Buffet Chicken 993
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 DD> I, OTOH, only eat fried chicken at a buffet if the other meat
 DD> offerings look iffy. Then usually a couple thighs or three-four legs.
 DD> Much rather have pork steak, or beef tips, or .... 

I've seldom seen a decent pork steak or beef tips or ...
at the buffet. Even the ones with cooked-to-order stations
usually start off with weird-looking and -tasting meat.
Roast beef (round, medium in the lesser establishments,
up to sirloin roast - usually top sirloin medium and hard
to distinguish from round in the midrange, rare rib roast
at the high end) sometimes fills the hole, but for me it's
most often fried chicken.

 ML> Because the quantity needed to make an inventory addition
 ML> worthwhile on the corporate scale exceeds the quantity that
 ML> gizz-o-liver aficionados were projected to consume, I suppose.
 DD> Then why did my local tell me that they had trouble keeping their
 DD> buffet stocked with the offal pieces?

Because they got all their stuff from the commissary, which
didn't want to take the trouble to supply offal things just
for the likes of you. At the local level, perhaps there were
enough like you to create a demand for the things; it's less
probable that the demand was enough on a regional or national
basis to justify handling, stocking, shipping them.

 DD> I just find it hard to credit that Yum Brands cannot
 DD> secure and sell largish quantities of chicken livers and gizzards.

Can't secure, unlikely. Doesn't want to secure, likely.

DUCK STEW WITH BLACK FIGS
cat: poultry, celebrity
serves: 6 to 8

2 4-lb ducks - each cut into 16 serving pieces*
- (have the butcher do this)*
8 cloves garlic, smashed, peeled and cut in half lengthwise
5 whole leaves sage
1 bay leaf
1 1/2 c medium bodied red wine, like Rioja
1 1/2 lb fresh black figs (24-32), stems removed
1 Tb coarse salt, plus additional to taste
pepper, to taste

Place a rack in bottom third of oven and another
in top third. Heat oven to 500 F.

Trim excess fat from duck pieces. Reserve necks, gizzards,
and wings for stock.

In two heavy roasting pans, place duck, skin side down, in
one layer. Put one pan on each rack, and roast for 15 min.
Carefully remove pans from oven, and pour off fat. Turn
duck, meat-side down, and return to oven, placing pan from
bottom rack on top rack, and vice versa. Roast for 15 min.
Remove duck pieces to a bowl. Pour or spoon fat from pan,
reserving 2 Tb.

Place one pan on top of stove. Pour 1/2 c water into pan.
Bring liquid to boil, scraping any browned bits from bottom
and sides of pan with wooden spoon. Pour this liquid over
duck in the bowl. Repeat with second pan.

In large wide pot, heat the 2 Tb of reserved fat over med
heat. Stir in garlic, and cook, stirring, until golden,
about 4 min. With slotted spoon, remove garlic, and add to
browned duck. Pour off fat, and discard. Return duck with
its liquid and garlic to the pot. Add sage, bay leaf, and
1 c wine. Cover. Bring to boil. Lower heat, and simmer
45 min, turning duck every 15 min.

Stir in figs, salt, pepper and remaining wine. Cover.
Return to boil. Lower heat, and simmer for 10 min, for
small figs, or up to 15 min, for medium. The figs should
maintain their shape.

Remove duck and figs to serving platter. Decant sauce,
let sit for 1-2 min, and then skim fat. Season sauce with
salt and pepper, pour some over duck, and serve.

*M's note: I can't figure out the 16 pieces - I can only
count about 8-10 per duck, unless some people get served
wingtips and parson's noses and stuff. Also, why have the
butcher do it? M further notes that he would not stew the
duck breasts but rather either serve them as a separate
course or hold them out and combine them with the stew at
the very end. Or best of all, serve them sliced on the
platter surrounding or beneath the stewed stuff.

:Barbara Kafka, NY Times 9-30-98

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