Duck, Duck, Goose by Hank Shaw - Recipes

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    https://itunes.apple.com/us/book/duck-duck-goose/id633254433?mt=11https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745297http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745291http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781607745297&cm_mmc=Random%20House-_-Duck,+Duck,+Goose-HC--Scribd-9781607745297-_-Duck,+Duck,+Goose-HC--Scribd-9781607745297-_-Duck,+Duck,+Goosehttp://www.amazon.com/gp/product/1607745291?ie=UTF8&tag=randohouseinc5933-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745291
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    CONTENTS

    INTRODUCTION

    BASICS

    From Market to Table: Breeds, Buying, Breaking Down, and Storing

    From Marsh to Table: Wild Species, Field Care, Hanging, and Processing

    Cooking with Duck: Flavors and Wine and Beer Pairings

    WHOLE BIRDS

    PIECES

    Breasts

    Legs and Wings

    EXTRAS

    Giblets

    CharcuterieDuck Fat

    Duck Eggs

    STOCK, GLACE, AND CONSOMM

    SELECTED BIBLIOGRAPHY

    ACKNOWLEDGMENTS

    INDEX

    1

    6

    12

    22

    58

    106

    152

    172203

    211

    230

    231

    232

    CONTENTS

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    44 DUCK, DUCK, GOOSE

    SMOKED DUCK WITH LENTILS

    This is an elegant way to serve slices of smoked duck. Chanterelles are a winter mushroom

    on the West Coast, so it is a natural pairing here. In other parts of the country, Id suggest

    shiitake mushrooms, which are available year-round. Regular button mushrooms will

    do in a pinch.

    Beluga lentils, which are tiny and black, are my favorite: they are prettier, firmer, and

    nuttier than regular green lentils. You can substitute green lentils if you like, but yellowor red lentils will dissolve.

    3 cups Basic Duck Stock (page 222) or chicken stock

    Kosher salt

    1 cup beluga lentils

    8 ounces chanterelle mushrooms, coarsely chopped

    3 tablespoons duck fat or olive oil

    1 Smoked Duck (page 41), carved

    1 tablespoon minced garlic

    1 tablespoon cider vinegar cup Duck Glace de Viande (page 226), or 1 cup

    Basic Duck Stock (page 222) reduced to cup

    1 teaspoon prepared mustard

    1 teaspoon Worcestershire sauce

    Minced fresh chives, for garnish

    In a saucepan, bring the stock to a simmer and taste for

    salt. If you are using store-bought chicken stock, you

    wont need to add salt. Add the lentils and adjust the

    temperature so the stock is just steaming, not simmering.

    Cover the pan and let the lentils cook for about 30 min-

    utes, until they are tender but still hold their shape.

    Meanwhile, place a large saut pan over medium-high

    heat. When it is hot, add the chanterelles, shaking the

    pan as they go in. Let the mushrooms sear in the dry

    pan for 2 to 3 minutes, until they give off their water,

    then sprinkle with salt. Bring to a boil and boil for 2 to

    5 minutes, until most of the water evaporates. Add

    2 tablespoons of the duck fat and toss to coat the mush-

    rooms. Sear until they begin to brown, then remove

    with a slotted spoon.

    Add the remaining 1 tablespoon duck fat to the pan and

    lay the smoked duck pieces, skin side down, in the hot

    pan. Sear until the skin crisps, about 3 minutes. Transfer

    the duck, skin side up, to a cutting board.

    Add the garlic to the pan and saut for 1 minute. Mix

    in the vinegar,glace de viande, mustard, and Worcestershire

    sauce and boil down by half. Turn off the heat.

    Drain the lentils and put them in a bowl. Mix in the

    chanterelles to half of the sauce in the saut pan. Spoon

    some lentils onto each plate, arrange some of the duck

    pieces on the lentils, then top with the chives. Drizzle

    the remaining sauce around everything and serve.

    DIFFICULTY:

    SERVES 4

    PREP TIME: 10 MINUTES

    COOK TIME: 35 MINUTES

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    72 DUCK, DUCK, GOOSE

    LAOTIAN DUCK SALAD

    This is larb, one of the most famous dishes of Southeast Asia. It is a spectacular hot-weather

    salad, normally served with beef, chicken, or seafood. Duck larbdoes exist, however, in

    Laos, Cambodia, and Thailand. The list of ingredients is long, but the hardest part about

    making this recipe is chopping the herbs and vegetables. Its really that easy.

    2 tablespoons short-grain white rice

    1 to 2 pounds skinless duck breasts

    Kosher salt

    2 tablespoons duck fat or vegetable oil

    1 cup loosely packed chopped fresh cilantro

    1 cup loosely packed chopped fresh mint

    1 lemongrass stalk, white bulblike part only,

    trimmed, outer leaves discarded, and minced

    2 large shallots, thinly sliced

    3 green onions, white and green parts, thinly sliced2 cloves garlic, minced

    1 to 4 small fresh hot chiles, thinly sliced

    2 teaspoons peeled and grated fresh ginger

    Grated zest and juice of 1 lime

    1 tablespoon fsh sauce or soy sauce

    1 teaspoon sugar

    1 teaspoon toasted sesame oil

    In a small, dry saut pan over medium-high heat, toast

    the rice, shaking the pan often, for 4 to 5 minutes, until

    it browns. Pour onto a plate to cool, then grind coarsely

    in a spice grinder or with a mortar and pestle. Ready the

    remaining ingredients.

    Pat the duck breasts dry with paper towels. In a large

    saut pan, heat the duck fat over medium-high heat for

    1 minute. Add the breasts skinned side down and sear

    for 3 minutes. Flip and finish cooking according to your

    liking, using the finger test for doneness (see page 61)and salting to taste. Transfer the duck to a cutting board

    and let rest for 15 minutes.

    While the duck rests, in a bowl, combine the ground

    rice, cilantro, mint, lemongrass, shallots, green onions,

    garlic, chiles to taste, ginger, lime zest and juice, fish

    sauce, sugar, and sesame oil and mix well.

    When the duck is ready, you can either slice or mince

    it; mincing is more traditional. Add the duck, plus any

    accumulated juices, to the bowl holding the rest of

    the salad and mix well. Serve with an ice-cold lageror pilsner.

    DIFFICULTY:

    SERVES 4

    PREP TIME: 30 MINUTES

    COOK TIME: 8 MINUTES

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    2 DUCK, DUCK, GOOSE

    BASIC DUCK STOCK

    This is my standard duck or goose stock. It is the stock that I call for in the recipes in

    this book. In other words, you need to make lots. Every time you get a carcass, save it for

    stock. If you dont have a lot of ducks around at one time, save them up for future rounds

    of stock making. You can chop up the carcasses before freezing, so they take up less space.

    Make this stock when you have a day off, as it takes all day. The good news is that you

    will be rewarded with 4 quarts or more of rich stock that is a perfect base for stews,

    soups, or wintertime risottos or polentaor even eaten on its own as a clear soup.

    c f 4 6 wld d, 2 3 wld g,

    1 2 d d g, nldng wng p,

    n, nd nnd (n lv), f pl

    Vegetable oil, for coating

    Kosher salt

    1 pigs foot or 20 duck or chicken feet (optional)

    1 lg yllw w nn, ppd

    1 large carrot, sliced

    2 celery stalks, chopped

    4 lv gl, ppd

    ounce (about 1 handful) dried mushrooms (any kind)

    1 tablespoon black peppercorns

    1 tablespoon juniper berries (optional)

    3 y lv

    1 large sprig rosemary

    Tops from 1 fennel bulb (optional)

    s f 1 n -lf ply, ppd

    10 f g lv, ppd

    1 tablespoon dried or fresh thyme

    Coat the carcasses and various bird bits with oil. Salt

    them well and put in a large roasting pan. Put in the

    oven, turn on the oven to 400F, and roast for about

    1 hour, until well browned.

    Meanwhile, score the pigs foot all over, or chop the duck

    feet with a cleaver or other heavy knife, to break the skinand expose the joints and bones. There is collagen in the

    feet that will seep into the water and give the finished

    stock more body.

    When the carcasses are ready, remove them from the

    oven and chop them into large pieces with heavy kitchen

    shears or a cleaver. This will make it possible to fit them

    all into your stockpot. Transfer them to a large stockpot

    and add the feet. Pour in cold water to cover everything

    by about 1 inch. Turn the heat to medium, bring to a

    bare simmer, and cook very gently for 2 to 8 hours. Do

    not let this boil.

    Meanwhile, put the onion, carrot, celery, and garlic in

    the roasting pan and stir to coat with the fat that has

    rendered from the duck bits. If you are using domestic

    ducks or fatty wild ones, you may have too much fat: if

    you have a pool of fat at the bottom of the roasting pan,

    drain off all but about 3 tablespoons. You can strain the

    fat and reuse it (its great for roasting potatoes). Put the

    vegetables in the oven and roast for about 45 minutes,

    until browned.

    DIFFICULTY:

    makes about 6 quarts

    PREP TIME: 20 MINUTES

    cook time: 6 hours

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    SMOKED