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Duck: The Topic


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4 hours ago, Margaret Pilgrim said:

I sent him off with a 3x5 card on which I had drawn a duck head with neck, duck body and duck feet. 

 

If he had just come back with the feet, neck and head, he would be considered a genius shopper round here.                        

...your dancing child with his Chinese suit.

 

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1 hour ago, liuzhou said:

 

If he had just come back with the feet, neck and head, he would be considered a genius shopper round here.                        

I had genuinely expected that to be the culmination of the story.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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7 hours ago, JoNorvelleWalker said:

 

Must be hard to stuff a duck into a plastic bag.

 

 

Live duck, yes.   These ducks were dead, plucked, eviscerated.    Just torque and cram.    And they have special duck-sized plastic bags.    

You can buy bags of feet in front of many of these shops.   Also chicken's.    Used to be $1 a bag.   Haven't noticed lately.

eGullet member #80.

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8 hours ago, JoNorvelleWalker said:

 

Must be hard to stuff a duck into a plastic bag.

 

Last night I cooked my last leg from Mary's Duck.  This time for nine hours at 72C followed by about five minutes at 250C.  Easier to eat than the other night, still not great.  And for some reason the flavor was not as good.

 

Today I ordered chicken thighs.

 

 

Amazon did not have the chicken thighs either.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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I find the flavor of a Muscovy, Moulard (a cross between the Muscovy and Pekin), or Rouen duck to be better than that of a Pekin. (These 4 varieties are essentially what is available commercially).

 

I dry brine leg/thighs overnight and either do them in the CSO...

 

1552077991_Duck2016_05_08.thumb.JPG.cb6c8fb27e0694c59ae1f4d173f4d7af.JPG

 

Or the real oven...

 

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No problems with tenderness or flavor in either of these cases. Generally I use duck legs from Hudson Valley.

 

David Lebovitz faux confit...https://www.npr.org/sections/thesalt/2015/08/02/428134024/counterfeit-duck-confit-all-of-the-flavor-without-the-labor

 

 

When I confit, it's via sous vide.

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