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Friday, November 10, 2006

Food Porn Friday - 4

Roast Duck, D'Anjou Pears, and Shallots with a salad of Fennel, Olives, and Parmigiano Regiano



First, ravage the pears and embarrass the onions, then molify the complexion of the duck with organic, hand-churned butter, and sensitize with wind-dried salt.





Disenfranchise your duck into the serving dish...



Like mussing the hair of that Italian language student. A casual mess.



k.

6 Comments:

Anonymous joe positive said...

please, please, how did you do that? we are planning to have duck for thanksgiving and that all looks just great!

PS: I still owe you an email

3:28 AM  
Anonymous Mark H said...

GLAD you are out of your VOTING RANT lecturing stage and on to cooking stuff beyond my imagination as well as beyond Martha Stewart's imagination as well. I'd LOVE to see a COOKBOOK with the instructions expressed as yours were. What the hell do you MEAN "Embarrassing My Onion" ? Loved it, but WHERE di you get the idea for this?

9:40 AM  
Blogger Bacon Press said...

Karen,

One caveat: Roast duck is difficult to carve nicely (for me, at least - must take some lessons from the guys in Chinatown). If I was concerned about presentation, I'd buy just the breasts and legs already seperated and roast them that way instead of on the carcass.

If you want to try roasting a whole duck with pears and shallots, here's the basic recipe (borrowed from Cook's Illustrated). It is somewhat time consuming, so try it when you have a few hours to kick around.

1 4-5 pound duckling, 4 pears, 10 shallots, salt and pepper

1. Preheat your oven to 350
2. Season the duck and roast breast side up for 1.5 hours.
3. Drain off the fat (I save mine for future use) and roast for another 20 minutes.
4. Add peeled/cored/sliced pears and sliced shallots (these are SUCH a pain in the ass to peel) to the pan, roast another 20 min.
5. Sprinkle 2 Tbl of brown sugar over the pears and onions, stir, and roast another 20 min.
6. Turn heat up to 500 and roast until duck skin browns and becomes crispy.
7. Transfer pears/onion to serving dish and cover with foil to keep warm. Tent with foil the duck and let rest for 10-15 min.
8. Carve and serve.

I've been eating a lot of fennel lately (found some cheap - and it's in season). I just use the cuisinart and slice the bulb thinly, toss with a little pear vinegar and olive oil, coarse salt, freshly ground pepper, add some olives, and (using a potato peeler) shave off some parm.

Easy-cheesy. Not really expensive. Not really difficult.

10:10 AM  
Blogger Bacon Press said...

Mark,

Does the rant ever stop with me?

Don't think so (you know me by now).

BTW, you should go to You Tube and search for "Posh Nosh" and you'll get what I mean by "embarrassing your onions and ravaging the pears".

I LOVES ME SOME POSH NOSH!!!

10:13 AM  
Blogger drbiggles said...

Aw man, yer killing me. Thanks !!

I smoked a Fatted Calf stuffed duck last year, that was nice. I hadn't carved a whole duck in a while and noticed it ain't quite like a chicken. But with a sharp knife and some patience and using my eye balls, it came out just fine.

Time for a nap.

Biggles

2:07 PM  
Anonymous Mark H said...

WHAT? I "read" here that you are "buying" Fennel? You mean you used that PINT Plus amount we gave you last year? When you said you use a lot of fennel, I really didn't understand..... Is there a support group for Fennel abusers?

3:16 PM  

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