Wednesday, February 17, 2010
We used the leftover duck confit and rendered duck fat for this very easy, tasty one-pot meal. The veggie is frisee, but you can use any hearty green-- this frisee was a bit too hearty for salads, but cooking it down made it tender and delicious. The cilantro and mint brighten the rich duck flavor.
leftover duck meat from 2 legs, or confit some (see link above)
2T duck fat
1 large onion, sliced
6 cloves garlic, sliced
1 bunch frisee
1c oyster mushrooms
2T dark soy sauce
fresh egg noodles
Heat duck fat until melted. Add onion and sautee until caramelized, about 10 minutes. Add garlic and mushrooms and saute until mushrooms brown, about 5 minutes. Add duck and saute until crispy. Add frisee; cook until wilted. Add noodles and dark soy sauce; stir to coat. Serve, topped with chopped cilantro & mint.
Tuesday, February 16, 2010
duck legs (1-2 per person)
a pin or small sharp knife
Prick the skin on the duck legs all over with a pin or pointy knife. Don't go all the way to the meat-- you just want to make little holes for the fat to escape through the skin. Sprinkle pricked legs with lots of salt and let sit 20-60 minutes.
Place duck skin side up in baking dish that's just large enough. Put in oven at 300 degrees (don't preheat) and let cook slowly for about 90 minutes.
When the skin starts to look crispy, crank up the oven to 375 until it's really crispy-- about 10 minutes. Remove from oven and let cool 15 minutes before eating.
If there are leftovers, eat the skin off of them *now* because it'll never be as good again.
Monday, February 15, 2010
This soup tastes nothing like its name sounds. I had a lot of cabbage in the fridge from making minestrone recently, but I didn't want a cabbage diet kind of soup, nor a brothy mush of stringy cabbage. My solution was pureeing the soup using this weird blender/food processor-like object found in the cupboards here; it's incredibly useful, a small bowl with a blade and a top with a small motor. The results were a creamy, hearty cabbage soup, sweet from tomatoes and spicy from a little red chili added at the end, perfect for a winter appetizer or light lunch.
3 small onions, sliced
2 shallots, sliced
8 cloves garlic, crushed
1/2 head cabbage, thinly sliced
1c white wine
1/2 can whole tomatoes in juice
4c chicken or veggie stock
a pinch of sugar
a pinch of nutmeg
a teaspoon of hot chili powder
chopped parsley for garnish
Add white wine and boil down until reduced by more than half (you shouldn't be able to smell the alcohol anymore).
Add tomatoes and their juice and chicken or veggie stock. Bring to a boil, then cover and simmer 1 hour.
Puree in batches. Add chili powder, salt and pepper to taste. Serve sprinkled with chopped parsley.
Tuesday, February 09, 2010
This is a quick and delicious dinner that can be done from start to finish in about 45 minutes. I bought lamb from the halal butcher up the street, and veggies from a nearby farmers market. The seared liver on the salad came from the rabbit made the day before.
Monday, February 08, 2010
I was really looking forward to things like rabbit being commonplace and not too expensive, but tonight's dish was probably the same as it would have cost back in California, and my fellow shoppers looked on with undisguised horror as my butcher hacked the rabbit into pieces. I'll have to do some rabbit shopping around. The past few days we've done a lot of cooking in our new kitchen-- dorade with a wine pan sauce, steaks, minestrone soup (which you'll probably see posted soon). It's small but very well equipped. The only real drawback is the electric stove, which will take some getting used to. In this recipe, I really missed my gas stove when trying to gently render the fat on the bacon, then sear the rabbit on high heat but without burning. It worked-- I just have to get the hang of it. We've also had plenty of non-cooked meals, involving copious amounts of cheese, pates, stuffed petits pains, and, our first night, rotisserie chicken. Expect some tasty things in the future, probably involving lamb.
We served this with mushroom wheat pilaf and caramelized endives; for those of you who can get endives cheaply, they're absolutely delicious seared and then braised with a bit of water. And they count as a vegetable! Yay.