This is my green salt that will cure the duck legs for the next 24 hours.
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This is my green salt that will cure the duck legs for the next 24 hours.
I could eat all of that in 1 day,,,:D
The three days of duck continues. Stock is now made and the smoker is fired up cooking the duck "hams".
That looks fantastic.not much of a fan of domestic duck but give me some sprig or mallards and I am on that stuff like a pitbull on a porkroast:)
Smoking is over. Here they are. One more leg of this journey.....literally. I mean the duck legs.
BTW, I absolutely HATE Tapatalk and these upside down images.
And finally for the confit de canard. The green salt has been rinsed off and these legs have been vacuum sealed with some of their rendered fat. They will cook sous vide for the next ten or twelve hours at 167. Then they will be plunged into ice water to cool completely before being frozen for later use. See you tomorrow.
This man knows how to eat. 'Gorgeous fare, OCD.
Pork is my favorite vegetable !!
Yup only one thing better than Pork fat in this world and that's Duck Phat!!!!!
So I'm working for Thanksgiving...but I got goodies at home. A little preview. I made a parfait and had some leftover after loading up the trifle bowl.....what to do what to do .....well...bein that I am a bachelor and king of my own castle heh heh... I made a mini snack version. whipped sweet potato and bananas with coconut milk and pumpkin pie spice and vanilla. Homemade whipped cream topped it with pecans. This isn't the thick overly sweet baked stuff. This is like a chilled pudding and aside from the whipped cream, the nanners do the sweetnin . :) Attachment 147440
So I got fed plenty at work and didn't end up making my own Bachelors feast till tonight. Here we go. First the stuffing. Sage and onion Bread cubes with all natural ground Breakfast sausage and celery,bell pepper, onions and homemade Cajun spice. Cooked it up in the CI Dutch oven. Added two good size Turkey thighs. Crammed Bacon fat under the skin and more Cajun seasoning. Added some chicken stock for moisture as well. Turned out moist with beautiful crispy skin mmmm. Next some sautéed cremini mushrooms . Cranberry orange cherry relish and for a beverage some wonderful crisp apple cider. The dessert you already know. Finishing up with a good pipe. Thank you Lord for always seeing to it I eat good...Amen. P.S. Leftovers are a wonderful thing............Attachment 147673Attachment 147674Attachment 147676Attachment 147679Attachment 147680
Looks delicious. Enjoy.
Luis
Well here is the result of cooking all of that duck. A mid afternoon snack, and then dinner.
That duck looks good. Next duck season I'll have to get my 870 out...
Attachment 147782
Prime rib (blood rare) that has been marinated in red wine, pepper and garlic since Thursday.
Served with onion, fries and stewed peas. And a nice Spanish red wine.
I'm a bit late posting this but I made a haggis Wellington on Saturday for St. Andrew's day.
One fillet of beef wrapped in the finest haggis, covered with blackberry mustard and spinach and encased in pastry.
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I had it with potatoes and turnip on Saturday and finished of the remainder for Sunday lunch cold with a bit of cheese and pickle.
Roast & sauce of cream, mushrooms, herbs and black pepper. Sliced and baked potatoes. Fried carrot and turnip. Veggies. Water for drinking.
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And for dessert ice cream with crushed Wiener chocolate and few spoons of sour sea-buckthorn jam. Black coffee.
http://i1221.photobucket.com/albums/...ps838e70af.jpg
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Roast beef, potatoes, stewed peas and sauer kraut.
Served with a nice wine from Torres.
You guys know how to live! Beautiful fare.
Idk why i always click on this post ... i am always up set and hungery ... now i have to go make some food that is food porn worthy lol
I'll be posting soon as well....the gauntlet has been thrown down lol.:) Good job on those dishes you guys,i'm in perpetual drool mode now.
Tonight's German influenced feast......Brats,Brussels sprouts, Potato n ham pie ..condiments were a Mustardnaisse and Cherry jam for a palate cleaner.... all washed down with a nice Double Bock..Attachment 148824--Attachment 148825
all washed down with a nice Double Bock..Attachment 148824[/QUOTE]
In the proper glass and all, I'm impressed. Though it does look a bit flat :beer2:
Can't beat a bit of head though ;)
I like the theme going here. All looks great.
Tonights meal: Haddoc Sous Vide on a bed of pak choi.
Attachment 149060
Butter-lemon sauce and a light german beer in the glass to dot the i, so to speak.
Have a great weekend, guys!