Text 28875, 61 rader
Skriven 2015-07-08 06:56:00 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: schmaltz 934
====================
 DS> There is a restaurant not too far from here that makes a big deal
 DS> about having their French fries cooked in duck fat.

Poultry fat is very good - almost as good as lard or
rendered suet - as a deliverer of heat, plus it has a
delightful though relatively light flavor of its own.

The flavor is light enough that goose, chicken, or
duck fat can be used to great advantage in baking,
especially for pie crusts. 

The fat has to have been rendered carefully and then
strained to get rid of any easy-burning particles,
otherwise it won't deal well with frying heat.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Duck Soup with Wild Rice
 Categories: Poultry, Soups, Rice
      Yield: 8 servings

      5 lb Duck
           Salt
           Ground Pepper
      2 qt Chicken Stock
      1 c  Wild Rice
      1 md Onion, chopped
      3    Leeks, cleaned and finely
           Sliced
      2 c  Mushrooms, sliced
      3    Ribs celery, diced
      2 tb Vegetable Oil or duck fat
    1/3 c  Sherry Vinegar
           Parsley, chopped

  Season the duck lightly with salt and pepper, place in a baking pan
  on a rack and roast in a preheated 375øF oven for 1 hour, until
  juices run clear and meat is tender. Let cool. Pull off the meat,
  discard the skin and dice the meat in small pieces. Set aside.

  Brown the duck bones in a skillet over high heat. Place in a soup pot
  with chicken stock. Brin to a boil and simmer for 35 minutes.
  Degrease and strain the stock. Set aside. Wash the wild rice and soak
  in cold water for 30 minutes. In the soup pot, saute the onion,
  leeks, mushrooms and celery in hot oil (or duck fat) without
  browning. Drain the wild rice and add to vegetables. Pour in the
  strained stock. Cook at a simmer for 45 minutes.

  Add the sherry vinegar and duck meat. Season with salt and pepper to
  taste. Cook 15 more micutes. Serve with a garnish of chopped parsley.

  Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g, Fat:
  14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber: 3g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM
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