TimeOut

Quack, Quack! Any Purists like DUCK?

 

We decided to duck the expectations of the family and skip the turkey this weekend.

We're having 8 people and we've decided to do a special risotto with pumpkin, orange, saffron and duck.
It will take at least dozen legs plus one whole duck - that seems adequate for the risotto. (whoops, wife says 6 more legs)

I hope there is no offense to any animal lovers showing the bare duck, but this is where meat actually comes from.
I cut him up into pieces and removed the skin and fat.

(Luckily I happen to have a watch which can be easily sanitized after any kind of serious operation.)

The skin and fat goes into the pot and rendered down into pure duck fat which is precious to any cook. There's the pumpkin too.





The rest of the duck is simmered gently in a special broth.

The meat pulled off the bones for the duck risotto. Note the fresh kale. it will be roasted for another course.

And what's that? A few persimmons from our own tree - thanks for reminding us, Dr. No!  And here's a little Blanc de Noir to wet my whistle.

Is that a Silberstein? Yes.

Here's the recipe (alas Gourmet Magazine just closed their doors).

I made this once before for friends in England - we love to experiment when on holiday! This night we had roasted brussels sprouts instead of kale.





Have a good meal all (I hope I leave you hungry for more which will come along in a day or two!)

Now I have to figure out how to make these into that fabulous appetizer that was created for MTF! Was it cheese and polenta and ...?





Best wishes

Cazalea

 

 

This message has been edited by cazalea on 2009-11-24 20:39:17