/ck/ - Food & Cooking

duck ramen

>>4520950
...no

I had a good salad at a bistro that involved duck meat, dark leafy greens, goat cheese, some kind of tree nut or seed (pecan? walnut? pine nuts?) and stone-fruit chutney. It was delicious. I think it came with a vinaigrette dressing that I hardly used because the salad was good without it.

I suggest you make something like that with nuts, greens, soft cheese, duck breast and dried fruit.

port sauce
score, then heavily season the fat side, add a little clove to the seasoning

>>4520947
serve it with some pasta marinara in place of greasy sausage.
Might be nice

>>4520962
Did a quiche with goat/feta on top, and a bottom layer of caramelised onion, with a bit of fig a while ago. Could see it working with duck. A bit of cumin and 5-spice maybe.

Had a good duck confit with pasta a while ago. Anyone got a recipe for that sort of thing? Done every shade of orange citrus already.

Make a Thai red curry with it. Duck plus Thai equal amazing.

>>4521030
confit is best with leg meat, and you need a LOT of duck fat, and a very long roasting period at low temperatures.

Do a roast with thyme/rosemary/other herbs?

>>4521068
this
confit is a bitch, you can mix in some chicken fat in there too if you don't wanna go full out duck fat.

What about just a simple rub and roast? or a stirfry

>>4521237

A nice spice rub, sear, cook to medium rare and a gooseberry or blueberry compote

>>4520947
Honey, soy sauce and some spice.

Cured duck breasts:
>cover with coarse salt 8h
>remove salt, add rosmaril, thyme, espelette pepper, black pepper, etc...
>store 3 weeks in a dry place
>Savor in thin slices

>>4522402
Oh god, lemme insist ck, you don't know what you're missing...

>>4521237

duck fat is cheap as hell though, why wouldn't you use it? chicken fat is good but it tastes different

How about seared, served with roasted potatos and a fig and red whine reduction?

>>4522402
I wrap mine in cheesecloth and hang in the fridge for a week. Any longer and I find it gets too dry.

>>4522480

I like you. You single?

>>4522481
/ck/ is mai waifu.

https://www.youtube.com/watch?v=L5wN0LFb-JU

>>4522480
I see. I thought this time was necessary for homogenous salt diffusion. Is yours equally salted?

>>4522546
I had mine salted for about a day. I thought the hanging time was to allow it to dry out and cure.

>>4520947
IT'S RAW

>>4522566
I'm no professionnal, but I think the time of contact with salt and the temperature at which it occurs are directly related to the final amount in the meat.

I'll try shorter dry/cure times because mine is often a bit too dry. But given how awesome it is, it doesn't bother me that much.

>this is now a duck prosciutto thead, and I'm planning to try homemade pastrami soon

>>4521032
This, this so much

>>4522623
Are you going to use pink salt? I want to experiment with other meats, but having to muck about with potentially poisonous preservatives is a bit scary.

>>4522684
No, just salt. If it's tasty, I don't care if it's gray instead of pink. Also, as a chemist, I'm suspicious about nitrites. And next step is cured pork loin :)

German here, my family always eats it with red cabbage (Rotkraut) and potato dumplings (Kartoffelknödel). Dunno about the preparation of the sauce though, but it should look like this.

>>4522705
I was more worried about the possibility of bacteria, but I suppose it's a negligible risk as long as you're careful.

make incision in skin
sear skin side on hot pan for 6mn
discard fat
sear meat side for 4 mn
set aside
deglaze pan drippings with balsamic vinegar, honey, add some raspberries if you have (frozen are best so they thaw in the sauce you are making)
enjoy with homemade fries
Also they hold freezing very well, no need to force feed yourself with duck, you can store them for weeks once frozen

>>4522786
>discard fat
That's duck fat, you asshole. at least fry up your 'homemade fries' in it.

>>4522786
>discard fat
What's the point of eating duck, if you don't want to eat half of it?

>>4522794
>>4522807
fatties gonna fat

>>4522816
No seriously. If you don't want to eat fatty food, don't get fatty meat. And duck is extremely fatty. Just get some chicken. You're wasting food. It's not like I eat duck every day (who could afford that anyway?), but the rare times when I do, I eat all of it.

>>4522816
You clearly have no idea the power of duck fat and I pity you.

>>4522826
>>4522828
Wait, after reading again my post and yours, I think I need to clarify that I meant "discard the fat that melted in the pan", not the one that stays uder the skin.
Of course I eat the meat+fatty, crispy skin, that's the all point of eating magret and the reason why real Peking Duck is so fucking good.
If you do eat the liquid fat rendered during the searing process, you are a fatty mac fats though.
Also a magret is around 7€/pc here (either fresh or frozen)

>>4522845
Yes, that's the fat we mean not to waste. That's like the best kind of fat to fry things in. I'm serious, cook your fries in that fat, they will be amazing.

>>4522850
You can also use the lard for baking bread. It's amazing.

>>4521032
That's good. Curried is also good. Duck seems to take nicely to robust seasonings without losing its essential duck-ness.

(I've got an awesome recipe for Duck Vindaloo stashed away somewhere...)

>>4524023
>duck vindaloo
You better post this recipe of yours.

>>4522850
my favorite thing in the world is a simple skillet of potatoes fried in duck fat. I roast a duck when I can in anticipation of making this the next day.

>>4520947

http://www.tasteofhome.com/recipes/golden-chicken-cordon-bleu

Do this

>>4524226

Yeah, that is awesome. It's amazing how something so simple can taste so delicious.

I rarely roast whole ducks, but I do buy duck breast with the skin & fat on for stir-fry sometimes. I only use the breast meat in the stir-fry, but I save the skin & fat, render out the fat, then use it just as you described, or for oven-roasted potatoes. Cooked in duck fat with some garlic & herbs a lowly potato becomes simply amazing regardless if it's in the oven or skillet.