Wednesday, April 27, 2011

Duck two ways

We made duck a couple times last week.  I'm not really a big fan of duck - it's too rich for me, but in small portions, it's not bad.  Wednesday night we made Duck a l'orange - duck in orange sauce.  The sauce starts by making caramel and then adding vinegar to it.  The fumes when you add the vinegar were really intense, you need to step back or your nostrils will get cleaned out!  The sauce is finished with orange juice.  We then seared the duck breast and served the sauce on top.  Yes, that is fat on top of the duck slices below.  It's seared, so crisy, but like I said, too rich for me.

Alongside the duck, we made French Peas - peas with onions, lettuce and bacon.  We cooked ours just a bit too long, but the flavor was very good.  I would make this again because I love peas. 

Finally, we made dough and rolled it out in tarts for a zucchini and tomato tart.  I was rushed with mine and didn't put enough tomatoes and zucchini in, and it reduces down, so I was a little short.  For my palate, I could have used more Parmesan on it, too.  There was Parmesan underneath the vegetables, too, but still not enough.  There's never too much cheese in my mind.

On Saturday, we made duck confit.  Do you know what duck confit is?  It's duck braised in duck fat.  Basically, you take the duck legs, completely submerged them in liquid duck fat and put it in the oven for about 3 hours until tender.  Then you sear the leg to get it crispy.  It was not as bad as I thought it would be, but I won't be ordering it anytime soon.

Alongside the duck, we made braised cabbage and apples.  This is a sort of sweet and sour cabbage dish.  I thought it was good, much better than I thought it would be.

We also made Gran Marnier souffles.  Mine fell a bit because it had sat for just a bit too long before I took the picture.  Souffles are weird to me.  Pretty, but they are very eggy-tasting.  It would not be my first dessert choice, although I guess it's rare to find them on a menu because they have to be made to order and there are a few steps to getting them made, none of which can be done ahead of time.  Eggy though it was, it didn't stop me from eating almost the entire thing.

Finally, we made foccacia.  Had I known how easy it is to make, I would have been making it years ago.  Of course, it's probably good that I didn't know how easy it was to make.  Great bread for soup or an appetizer.  Yum!

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