Hot answers tagged duck
8
It's not entirely clear if this needs to be cooked after being wrapped. If you can cook it beforehand, and you really want something that has no taste at all, then you can't do much better than the technique Adria uses his tomato and black olive ravioli, which is basically to create paper-thin sheets of gelled agar and gellan, cut them into circles, and ...
6
It's absolutely possible to re-use it, although you will want to keep an eye on how salty it gets as you use it for successive batches. It will also, like any fat, degrade as you repeatedly heat it up, so you can't keep it forever. It should be good for at least three rounds of duck confit, though.
Just strain it through some cheesecloth into a clean and ...
4
In addition to the suggestions ElendiTheTall makes, various cuisines have a tradition of wrapping food with leaves (these are just some examples):
Grape leaves, as in Greek cuisine, for dolmades
Corn husks or banana leaves, as in various South American and South Western cuisines for tamales (possibly with a masa layer)
Cabbage leaves, as in various ...
4
I have seen the same phenomena with cooked hamburgers and steaks. My research led me back to part of your question having to do with duck meat being characterized as red meat.
What differentiates red meat from white meat is the amount of myoglobin in the meat which absorbs oxygen from the air. All red meat, when exposed to air, will turn bright red. I ...
3
So there is likely a few different things going on here. One, the method of cooking is important in answering this question because when roasting, especially something like a full duck carcass the innermost areas are going to obviously take the longest to reach a desired temperature. We have to also remember that the density of the bones mean they are likely ...
3
You could use baking paper - a French technique called en papillote. You just fold the paper carefully to create a good seal.
If filo was too dry you could also try a short pastry, which has more fat and thus should be softer. Another alternative is a simple Chinese-dumpling style pastry made from flour, salt and hot water, but this is perhaps not as well ...
3
If you're looking into cheats for duck confit, this might be the grandest:
Simply dousing the duck with oil after cooking is some shortcut that apparently some world class chefs couldn't tell the difference:
Based on taste tests run by Nathan Myhrvold and his Modernist Cuisine
team, this appears to be the case: “We performed this
...
2
There is Vietnamese rice paper (it is not paper, mind you: this is edible, and paper is not) that looks designed for what you have in mind.
http://www.vietworldkitchen.com/blog/2009/06/vietnamese-rice-paper-buying-tips.html
http://en.wikipedia.org/wiki/Banh_trang
bánh tráng needs to be rehidrated before use, but the process sounds quite easy. Then you end ...
1
Like poultry, duck has fatter legs than breasts and also the meat itself is darker, adding a different flavor to the meal.
The fat in the legs will melt and the potatoes and onions will cook in it.
It would be great if you had some duck fat to add to the breasts or at least any kind of fat, for the flavor.
But if you like to eat learn unfatty meals, you can ...
1
They don't give reasons, but USDA (United States Department of Agriculture) do say that duck meat can remain pink, so long as it has reached an internal temperature of 165 F (74 C) throughout. The same temperature requirement is given for chicken, but with the added note that for cosmetic reasons, people usually cook chicken more.
They also indicate that ...
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