Tag: duck

duck and fennel risotto

As my regular reader will know, we eat a lot of risotto, but curiously I haven’t made one for ages. We roasted a duck over the Easter weekend, and when I boiled up the carcass for stock, quite a lot of meat came off.

Meals for the next few days had been sort of planned, so I stuck the meat in the freezer for a rainy day.  It didn’t rain yesterday, but there was a bulb of fennel that needed eating up, so the duck was pressed into service.

For two people, use 5oz of risotto rice to 1 pint of  liquid.  For this one, I used the juice of a lemon, some rice wine (well, it was handy!) and water to make it up, with a good pinch of Marigold vegetable powder.

Sliced the fennel fairly thinly, and chopped a red onion, and set them to sauté in some oil and butter. When they were soft, I added the rice and stirred it around to coat it, then started to add the liquid a slosh at a time.  Stir it around until the rice has absorbed it, then add more.  Strictly speaking, you’re supposed to keep the liquid simmering, but I generally don’t bother.  I seasoned with salt and black pepper at some point during the proceedings.

The duck got added with the last slosh of liquor.  The whole process took about 20-25 minutes.  It was very nice.

fusion risotto

fusion risotto

using up: cold roast duck, 1/4 tin coconut milk

Now, this really was quite barking, and I wasn’t at all sure it would work, but nothing ventured, etc.

As I said, there was more duck left on the carcass than we thought, so risotto seemed appropriate.  Basic rule of risotto in this house is 5 oz risotto rice to 1 pint liquid; the liquid can be anything you like, or a permutation there of – stock, wine, lemon juice, water.  So, I thought, in a mad, end-of-the-week sort of way, why not use up the bit of coconut milk left from the spring greens the other night.

So: one leek, fairly finely chopped, sautéd in olive oil and butter; I like butter in a risotto.  Put the coconut milk in a jug and topped it up to a pint with water, added a pinch of Marigold vegetable powder.  If you don’t have this in your larder, I strongly recommend you get some – it’s a great invention.

Put the rice in with the leek and stir it around to coat it, then start adding the liquid.  I will confess here that I used to be bone idle, and put all the liquid in at this point and bung the dish in the oven, but what with the price of gas these days, I’m trying to use the hob more, so I’m actually doing it risotto in a more tradiitonal way.  I don’t keep the stock bubbling on the hob though, I’m afraid; purists, feel free to tut.

Add the liquid bit by bit, stirring all the while so that it is absorbed by the rice, then add a bit more.  When I’d used almost all the liquid, I put in the shredded duck, some sel gris, and black pepper.  And then I threw all caution to the wind, fully embraced the Thai / Italian fusion thing, and added some lime juice.

It really had no business working, but it was gorgeous. Only very slightly coconuty, but a beautiful texture and the flavours went together really really well.  I don’t suppose I’ll ever be able to recreate it, but I might try – prawns would work instead of duck.

duck surprise*

It seems daft to tell you how to make a stir fry - you all know how to make a stir fry, surely?! But they are great ways of Using Things Up, so I do try to write them up.

We bought an organic duck on Sunday at the farm shop at Puxton Park - it could not be described as cheap, and I know that there's not much eating on a duck, but this one cost thirteen quid, and did us one roast meal, and some scrapeens (Irish word). I've boiled up the carcass to make soup, and the cats finished off the very bitty bits, but even so ...

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duck and pineapple stirfry

No photo, I’m afraid, as the household was a tad fraught last night, due to one thing and another.

I bought a pineapple last week, and Pete brought home a huge bunch of coriander.  We were going to have pork and pineapple, but somehow we ate all the coriander with other things.  Then when I went to get the basil from the fridge for Thursday night’s pasta, I realised that we had enough to open a market stall.

So yesterday morning, I took a duck breast from the freezer ready for a stirfry.  Pete manfully chopped up the pineapple – in fact he cooked the whole thing.

A tip if you’re stir frying duck is to steam it over some boiling water for a few minutes, skin side down.  It causes the fat to crisp up nicely.

He stir fried the duck first, then set it aside; then he fried the usual suspects – green onion, mushrooms, garlic, ginger, added the duck back to the wok, added some pineapple and the remaining basil.  Delicious!

We had the rest of the pineapple for breakfast this morning, combined with some strawberries.

working weekend

we spent most of the weekend working;. I don’t think we’ve had a full day off for about four weeks, and it’s starting to show … making silly mistakes with server config files and flailing formed a large part of yesterday afternoon 🙁

which meant that the Complicated Cooking I’d planned fell into abeyance – it will have to be Duck with Lentils and Ceps tonight. Anyway, we scoffed a full english for brunch, and all we could manage at the end of a long afternoon was a bag of Kettle chips and some chocolate raisins. Very healthy. I was thwarted in my probably foolish desire for a last half glass of wine by finding that the bottle I’d put in the fridge was in fact *red*, due to perlmonger‘s inability to put the white wine in the left side of the wine rack. Probably just as well.

dining on duck

Well, we dined on duck a couple of weeks ago, and then I threw the carcass in the freezer to deal with later.

Pulled it out again at the weekend, and boiled it up for a couple of hours; we were driven demented by the aroma! And last night I stripped the meat off it – I was astonished at how much there was clinging to the bones. There was enough to make a risotto, or a stir fry.

However, according to the Met Office, a cold week is coming. And as we work at home, today I shall add chopped veg – leeks, carrots, celery, courgettes, potatoes – and some barley to the stock, *and* the duck meat … to hell with it.

And we shall feast on duck surprise soup for the rest of the week’s lunches. Yum.