Text 8177, 101 rader
Skriven 2011-03-09 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Odds & Sods
===================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Hmmm, I wonder if Roslind took consulted Raine when we met. (I
 JW> just asked... it turns out she ignored Raine's negative opinion
 JW> of me!)
 
 DD> Apparently you have risen in Raine's heart of hearts since.

 JW> Just a wee bit. [g]

 DD> Apparently familiarity does NOT breed contempt - every time.

We're pretty tight these days.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Braised with Quince and Sour Cherries
 Categories: Duck, Fruit, Spice, Wine
      Yield: 4 Servings
 
      1 ts Black peppercorns
    1/2 ts Whole allspice
      3    Whole cloves
      4    Duck legs
           Salt
      2 tb Oil
      1    Onion, minced
      1    Shallot, minced
      1 c  Red wine
    1/4 c  Balsamic vinegar
      1 c  Beef stock
      2 tb Orange zest
      2 md Quince (1 1/2 pounds)
    1/3 c  Dried sour cherries
      2 tb Minced parsley
 
  Heat the oven to 350 degrees. Grind the peppercorns, allspice and
  cloves to a fine powder in a spice grinder.
  
  Rinse the duck legs and pat them dry. Cut away the backbone, if it
  is still attached (there's almost no meat, but lots of bones).
  Lightly score the skin on both sides, cutting through the skin but
  not completely through the fat. Season liberally with salt and the
  spice mixture; rub it in.
  
  Heat the oil in a large skillet over medium heat. When the oil is
  hot, add the duck legs, skin side down. Cook until quite brown,
  about 15 minutes, and then turn and cook the other side. The duck
  will stick at first, but the skin will release with a gentle
  jiggle when it has browned enough, so don't force it. Also, don't
  rush the process; in addition to browning the skin, this step
  renders a lot of fat. Because duck legs are quite large, you may
  need to do this in two steps or in two pans.
  
  While the duck legs are browning and after they've rendered some
  of the fat, spoon about 3 tablespoons of the fat into the bottom
  of a large, heavy braising pan. Add the onion and cook over medium
  heat until soft, about 5 minutes. Add the shallot and cook another
  3 or 4 minutes. Remove from heat and set aside until the duck legs
  are done.
  
  When the duck legs have browned on both sides, transfer them to
  the braising pan, arranging them on top of the onions, with the
  "knees" facing the center. They may overlap slightly. Add the red
  wine, balsamic vinegar, beef stock and orange zest and bring to a
  gentle simmer. Place a sheet of aluminum foil over the legs,
  pressing lightly to minimize the amount of air. Cover and place in
  the oven for 30 minutes.
  
  While the legs are cooking, peel, quarter and core the quince.
  Slice each quarter crosswise into 2 pieces.
  
  When the duck legs have braised for 30 minutes, remove them from
  the oven. If there is fat floating on the surface of the liquid,
  skim as much as you can with a large spoon. Place the quince on
  top of the duck and give the pan a shake to settle them into the
  liquid. Season the braising liquid with salt to taste. Replace the
  foil and the lid and continue cooking until the duck is tender
  enough to be easily penetrated with a skewer and the quince is
  quite soft, about 40 to 45 minutes.
  
  Gently stir in the dried sour cherries, replace the lid and let
  stand at room temperature until they soften slightly, about 5
  minutes. Sprinkle with the minced parsley and serve immediately.

  From: Shantihhh
 
MMMMM



Cheers

YK Jim


... Intellectuals solve problems; geniuses prevent them.

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