bouche Posted May 22, 2010 Report Share Posted May 22, 2010 I want to make this. I need a couple of days to pull it off. Has anyone here pulled this off, or even tasted this? Nanjing Saltwater DuckA duck dish to die forIngredients:(any decent Asian grocery should have all of these)1 large duck, at least 1.5 to 2 kgDry rub for duck:100 g Sichuan peppercorns100 g sea saltMaster Stock spice mix:100 g old ginger, sliced6 stalks spring onions, cut into 4 cm lengths100 g rock sugar100 g sea salt5 star anise pods5 cinnamon quills3 tsp fennel3 tsp cumin3 tsp Sichuan peppercorns1 whole dried Chinese citrus peel50 g licorice root slices5 liters waterMethod:1. Prepare the dry rub by toasting the Sichuan peppercorn and saltmixture over a gentle fire. When the mixture releases its fragrance,remove, cool and pound the mixture until the peppercorns are wellincorporated with the salt.2. Rub the mixture vigorously over the duck skin and pay equalattention to the body cavity. Make sure a generous layer of thesalt/peppercorn mix covers the whole bird. Place the duck in azip-lock bag and let it stand in the fridge for at least 48 hours,longer if possible.3. While duck is marinating, prepare the white master stock.4. Place all the dry spices in a muslin bag (or soup bag), tie tightlyand add to a full pot of water (about 5 liters). Bring to a boil, addthe salt, rock sugar, spring onion sections and the old ginger slices.Allow the master stock to return to a boil. Skim the surface to removeany scum.5. After 5 minutes, reduce to a simmer for 30 to 45 minutes. Removethe ginger and spring onions. Keeping them in the stock will make itbitter.But leave muslin bag in forever!6. On the day you want to cook the duck, rinse off the bird in COLDwater and let it sit covered in iced water for an hour. This willremove the surface saltiness.7. Bring a pot of water to the boil and plunge the duck in.Immediately remove and refresh in ice-cold water. This step tightensthe skin, and removes any "flabbiness".8. Heat up the white master stock and when this is boiling, ease theduck into the pot. Bring the stock back to boiling point, thenIMMEDIATELY remove the whole pot from the stove. Set it down to cool,with the duck still in the pot.9. After half an hour, drain the duck and allow to cool completely.10. When the master stock has also cooled to room temperature, replacethe duck and allow it to sit in the stock overnight.11. To serve, remove the duck, drain well, and cut into servingpieces.( or you can deepfry @ this point-- to die for)12. Return the master stock to the stove and bring it up to the boil.Turn off the heat, cool and store. The master stock gets better andbetter with every duck it cooks, so make sure you keep it safe in acorner of the fridge. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted May 28, 2010 Report Share Posted May 28, 2010 Newspaper editor: We're looking for a new food critic, someone who doesn't immediately pooh-pooh everything he eats. Homer: Nah, it usually takes a few hours. Link to comment Share on other sites More sharing options...
TheSloth Posted May 29, 2010 Report Share Posted May 29, 2010 I fired one of these puppies off on my coleman at Deer Creek 97 using this exact recipe only substituting human sweat for sea salt and crack cocaine for rock sugar, it was delicious. I think the master stock is still in my cooler. Good luck! Link to comment Share on other sites More sharing options...
bouche Posted June 20, 2010 Author Report Share Posted June 20, 2010 I got a duck for $13 in chinatown today. I'm starting the process with the stock today. The duck needs to thaw before it gets the salt and pepper rub. Link to comment Share on other sites More sharing options...
bouche Posted June 22, 2010 Author Report Share Posted June 22, 2010 the stock was made on sunday and i've just covered the duck in the szechuan rub. only a few more days. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 22, 2010 Report Share Posted November 22, 2010 'A French duck farmer has been given a one-month suspended sentence and fined 500 euros (£428) after feeding cannabis to his birds saying it was an excellent dewormer. The farmer from the village of Gripperie-Saint-Symphorien on France's Atlantic coast admitted that he smoked some of the drug himself but said most of it was given to his 150 ducks for medicinal purposes. "There's no better worming substance for them, a specialist advised me to do it," the farmer, Michel Rouyer, said, without being able to identify the specialist in question. "This is for real, not one (duck) has worms and they're all in excellent health," said Rouyer's lawyer, Jean Piot, in an effort to convince the court. Police arrested Rouyer after discovering 12 cannabis plants and around 11lb of the drug in a bag during a visit to his home following a theft. "It's the first time we've heard something like this," police said' - The Daily Telegraph. Link to comment Share on other sites More sharing options...
jaybone Posted November 22, 2010 Report Share Posted November 22, 2010 I actually bought 6 duck legs today.I'm planning on doing a confit and using them for a cassoulet.The only tough part now is getting enough duck fat for the confit- all the specialty butchers charge way too much. Link to comment Share on other sites More sharing options...
fluffhead77 Posted November 23, 2010 Report Share Posted November 23, 2010 I actually bought 6 duck legs today.I'm planning on doing a confit and using them for a cassoulet.The only tough part now is getting enough duck fat for the confit- all the specialty butchers charge way too much.Too bad you don't work for some kind of food supplier of something. Link to comment Share on other sites More sharing options...
jaybone Posted November 24, 2010 Report Share Posted November 24, 2010 I bought the fat at St Lawrence Market. $4.00 for a 1/4L. I had to buy 6 tubs. At least duck fat keeps for a long time and can be re-used. I see lots of confit and braised pork belly in my future. I can feel my arteries clogging. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 24, 2010 Report Share Posted November 24, 2010 works well for sexytime, too, jb Link to comment Share on other sites More sharing options...
Ms Zimmy Posted November 24, 2010 Report Share Posted November 24, 2010 works well for sexytime, too, jbSeriously? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 24, 2010 Report Share Posted November 24, 2010 don't make me come up with a rhyming compound word for the act, highlighted with a smilie featuring a pair of bananas! Link to comment Share on other sites More sharing options...
jaybone Posted December 13, 2010 Report Share Posted December 13, 2010 I made this Cassoulet recipe last Friday.It was pretty involved, but sometimes I like a project. The results were really good. I still have tons left over so be prepared to feed a crowd it following this recipe.It turned out really well. I have some of the confit left over so I think I will make it again this week to bring to my family's Christmas gathering. Link to comment Share on other sites More sharing options...
bouche Posted December 15, 2010 Author Report Share Posted December 15, 2010 that's the great thing about peasant meals..they feed ALOT! not calling you a peasant, but the history of the cassoulet speaks for itself. Using preserves to make a big stew helped people survive winter, and that really ends up helping us premake meals for the winter too.I've made cassoulet once, with prebought duck, sausage etc. Would love to do it all from scratch. Need to do duck confit soon.I made rabbit legs last night. DELICIOUS! Link to comment Share on other sites More sharing options...
jaybone Posted December 16, 2010 Report Share Posted December 16, 2010 I haven't tried making cooking rabbit yet but I am excited to try.I have an uncle in NFLD who hunts rabbits and he makes the most amazing rabbit stew- complete with pastry topping...Yumm.I think the best dish I have had in the past couple months was chef David Lee's rabbit papparadelle from Nota Bene! How did you prepare the rabbit and how were the results? Link to comment Share on other sites More sharing options...
bouche Posted December 20, 2010 Author Report Share Posted December 20, 2010 i seasoned, seared then braised in broth with standard aromatics. Strained the braising liquid and reduced it for a sauce.I think they could have braised longer. I probably gave them only about 1 1/2 hours...but I'm sure they'd be much more tender doubling that time.Tasted great though. Link to comment Share on other sites More sharing options...
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