Wednesday, December 26, 2012
First time cooking duck, ever, and must say "this is amazing"!
Just by watching cooking shows, got some basic knowledge for doing this recipe and honestly, came out pretty good.
Two duck breasts, skin on
How simpler can this list be?
Got a whole duck from Costco, frozen, kept in freezer for few weeks until time for cooking. Defrost in cold water overnight and here's the breasts, clean, skin on. It is very important to keep the skin!
Then salt to taste and some black pepper also, both sides. Heat skillet to medium high and add the breasts, skin down. Add no oil, nothing. Cook until skin is crispy, turn over.
Remove from oven and let sit for 5min.
Remember to not grab the skillet with bare hands, like I did. I know, very stupid but it happens. Holding an ice bag right now as I type :-(
The meat should be cooked to medium. This first attempt was a little overcooked I think.
Seriously, this tastes great, a mix of beef and pork. The skin gives an amazing flavor.
Sunday, December 23, 2012
- 1 fore shank of lamb
- 5 small red potatoes
- 1 cup chardonnay
- 1 cup water
- 3 garlic cloves
- 1 onion
- 1 TBS olive oil
For the dry rub, grind together:
- 1 TBS each of black pepper, rock salt, paprika, garlic powder and onion powder
- 1 tsp each of anise seeds and coriander
- 4 bay leaves
For the meat, here's the leg, untrimmed.
Remove connective tissues, tendons and fat and cut into two pieces following the joint, as shown above.
Rub the ground spices and leave overnight in a ziplock bag in the fridge.
Next day, take the meat off the fridge and let it set to room temperature. Prepare a cast iron pot, like the one below, add olive oil and set heat to high.
Sear the meat for 2 minutes each side. Reduce heat as necessary to avoid burning the spices.
While the meat sears, chop the onion in large pieces. When meat is seared, add the onions and let is caramelize for a minute or two.
Add the wine, water, potatoes, garlic cloves and let boil for 3 minutes to evaporate the alcohol. Meanwhile, heat oven to 300F.
Close the pot and move to the oven, roast for 3h, checking every hour to make sure liquid is still present, add 1/2 cup of water if necessary.
After 3h, it is melting and should have a good amount of sauce, seen below.
Possible platting with white rice and polenta, shown below.