/ck/ - Food & Cooking

>>8824238
Duck dish next. Got a whole duck and broke it down. The legs I cured overnight and then confited until the bones pulled out easily. I shredded the meat, mixed it with a little bit of the fat I cooked it in as well as some salt and a bit of thyme, and pressed that mixture between two sheet pans and chilled it. Once it was set I cut it into cubes, floured it, and fried it into croquettes.

>>8816625
Duck dish next. Got a whole duck and broke it down. The legs I cured overnight and then confited until the bones pulled out easily. I shredded the meat, mixed it with a little bit of the fat I cooked it in as well as some salt and a bit of thyme, and pressed that mixture between two sheet pans and chilled it. Once it was set I cut it into cubes, floured it, and fried it into croquettes.

The frame I made duck stock out of, then I reserved about 250mL or so and reduced the rest down to a duck jus, which I finished with a bit of rhubarb puree and mounted with butter.

I pan-roast the breasts really simply, scored the skin, put in a cold cast iron skillet, then gradually heated to render the fat and crisp the skin. I cooked them almost 75% on the skin side, basting with its own rendered duck fat that I added some garlic and thyme to.

I smoked some rhubarb and simply slow roast the rest- some of the slow roast stuff I pureed and finished the jus with.

Pickled some nice fresh snap peas, and shaved some and mixed with some shaved sweet chilies and a simple vinaigrette.

Got some gorgeous little golden turnips from a market, which I cubed, seared in some of the duck fat, and then braised down really slowly with the reserved duck stock. Turnips cooked that way develop a really nice complex sweetness that balances out their sharpness.

Finished the dish with some shaved watermelon radish and pea tendrils.