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Discussion in 'Beer & Food' started by TN, Nov 13, 2018.
asking for me.
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roast and crispy, of course.
there was a place in the old country that made the best duck .... damn those ladies could cook.
I'd have eaten a plate of duck skin and dumplings if they'd have allowed it.
in a cast iron skillet.
The Thai place cooks it. I don’t ask questions.
With sauteed red cabbage, dumplings and a good Czech lager.
Good God I fucking love duck. Took my wife out for her birthday and had the duck here:
fun fact: I've also been to their old restaurant back outside of Chicago, many times. If you love this style of food, go check out this place.
Heh. I've been there. Been a few years now. I should go back and get the duck.
Have u been to this place yet?
Gabys German Eatery
245 S Harlan St, Lakewood, CO 80226
You must try this dish next time you go: Szegediner Goulash with potatoes, sauerkraut and cream, juniper berries and caraway
I cook one couple times a year. I don't think it is a German dish, still delish.
fresh killed, breasted in the field, pan roasted with herbs on the camp stove
a buddy of mine has taken to raising ducks. he has lots.
Brine them and fry them like a Turkey. Salt, water, 5 spice powder, and maple syrup. Roasting in a pan is good too... Carrots will soak up the fat and are oh so tasty. 300deg for 60 minutes add 20 minutes for each additional bird. I do 2/3 at a time... Keep the necks on if you fry them...
You guys been here? http://www.gaetanositalian.com/?utm_source=local&utm_medium=organic&utm_campaign=gmb
Stopped for dinner while on a road trip on my brothers recommendation.
I ain't been there yet. But you aren't the first to reccomend that joint.
I thought this was going to be about the German dude who cooked a dick, but what do I know
Never cooked a whole duck but I braise the legs and pan-roast the breasts. If I want to cheat I'll pick up confit legs and crisp 'em up in a pan. Or just go out for peking duck. MMMMM, duck.
Acetylene cutting torch for thirty seconds.
Per my friend Dave, Cut it up into breasts, thighs, wings, and neck. Soak in milk overnight. Salt and pepper in some rice flour in a zip lock bag. Coat the fuck out of them. Re-dip in milk. Dip again in the flour mixture. Fry them in 325deg Peanut oil. 12 minutes. Pull them out. let them sit for 5 min. Squeeze a Orange over the resting duck. Fry again for 10 more minutes. Finish with honey...
Roasted crispy skin in the oven with various spice things depending on mood. On a wire rack. With sliced up crusty bread under.
The duck fat/spice combination drips in and on the bread. Carmelizes to deliciousness!
Or if just breasts, usually in a pan with whatever we are in the mood for.
Made some crispy pan fried chunked up breasts into tacos a while ago. Gotta do that one again!
My friend Anna made Duck in a Pan for me. Just butter and shallots. She put carrots and fingerling Potatoes in the Pan also. To me a half a stick of butter is easily a 1/4 stick of fat. If you cook the duck at a reasonable heat the tators soak up all the fat and get nasty (I am not a fan of small potatoes of any sort.). However the carrots are like Pot Roast carrots when they get soft in the pan. Duck was expensive. $14 for a decent one. Instead get Cornish Game Hens. Usually cheap and tasty as fuck. I can get Pheasant also. Just not worth the effort. The Chicken man at the Public Market gets me fresh Roasters dressed for $6.