duck fat

Duck For Dummies………

Duck For Dummies

Duck For Dummies

>
>
Many  folks shy back from preparing duck because of it’s stigma of being difficult to prepare. Now, I admit, duck can be royally screwed-up if you don’t know what you are doing, just like anything else. Many chefs, in order to hoot their own horn,  will also try to convince you that cooking duck, especially a whole duck, is difficult and can only be mastered by an expert. While everything is easy if you are an expert, cooking a whole roasted duck doesn’t have to be difficult or fussy. With just a few hours’ roasting and hardly any work at all, you can have a very tasty, very tender, very juicy bird with very crisp skin.
All you need is a duck (you don’t say), salt, a wire rack and an oven. No need for fancy seasoning, fancy equipment or anything else fancy.  Duck meat is very tasty in itself, so you don’t need to get into complicated spices, glazes, etc. In fact, you only need a sauce with your duck if you serve a starchy side-dish.
If you opt to enjoy the duck by itself, either as a main course or an appetizer, the meat alone, without any distraction such as a side dish or sauce, should make you a happy camper.
The following recipe is absolutely foolproof.
The result looks great, tastes like heaven and its texture is textbook-perfect;  moist and tender on the inside, crackling-crisp on the outside, with all the fat between the skin and meat rendered and with a perfect color to boost 🙂
>
Bon Appétit !   Life is Good !
>
>
Duck for Dummies Recipe:
>
Ingredients:
1 med size duck
Kosher salt to taste
>
Method:
Pre-heat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let duck rest for 10 minutes before carving.
>
>
Click here for more  Duck  on  ChefsOpinion
>
>

Duck For Dummies

Duck For Dummies

>

Duck For Dummies

Duck For Dummies

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Advertisements

Insalata Di Gorgonzola

>
>
I hope  that you all will recreate this wonderful salad I have prepped today for my dinner and shared with Bella (She loves gorgonzola) 🙂
The key to the success of this dish are, as usual, the best quality ingredients you can find and afford.
>
Bon Appétit !   Life is Good !
>
>
P.S.
Please don’t shy back from the whole garlic cloves confit – they are slowly cooked in duck fat until VERY mild and VERY soft.
While eating, mash them with your fork or knife into the cheese and tomatoes (a bit of interaction there) 🙂
But, if you must, puree them into the dressing 😦
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
>

Insalata Di Gorgonzola

Insalata Di Gorgonzola

>

Insalata Di Gorgonzola

Insalata Di Gorgonzola

>

Insalata Di Gorgonzola

Insalata Di Gorgonzola

>

Jalapeno & Cheese Sour Dough Bread

Jalapeno & Cheese Sour Dough Bread

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Beef Paillard And Chili Cheese Fries (Boss Level)

>
>
Beef  Paillard – when was the last time (if ever) you have seen that on a restaurant menu? (Or  chicken paillard  or  veal paillard ???)
Chili cheese fries, on the other hand, can be found everywhere, at least here in America, although mostly and sadly in less than stellar variations of that beloved junk-food. Starting out with crappy fries, covered with an even crappier mountain of questionable “cheese” just does not do it for me.
On the other hand, if you follow this recipe, you will be spoiled forever and any less marvelous version of chili cheese fries will fail to accomplish the nearly impossible task to measure-up to these delicious beauties.
Here now a dish which combines both a great beef paillard and the best chili cheese fries ever 🙂
>
Bon Appétit !   Life is Good !
>
>
>
Click here for more  Paillard  on  ChefsOpinionon
>
Click here for more  Tonkatsu and Donkatsu on  ChefsOpinion

>
>

Hans’Special Fries Recipe :
What makes these fries “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold duck fat or goose fat (if you must, substitute with peanut oil) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. Season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt add’s the superb taste and crunchiness associated with sea salt.
>
>
P.S.
Please make the effort to serve this dish with  tonkatsu sauce  instead of ketchup – I promise the effort will be worth the extra few minutes prep-time 🙂
>
Tonkatsu sauce  (my way) :
Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.
Note: I love this dipping sauce and use it for lot’s of other fried, grilled and sautéed dishes.
>
>

Beef Paillard And Chili-Cheese Fries (Boss Level)

Beef Paillard And Chili-Cheese Fries (Boss Level)

>
12
>

Beef Paillard And Chili-Cheese Fries (Boss Level)

Beef Paillard And Chili-Cheese Fries (Boss Level)

>
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

BREAKFAST OF CHAMPIONS # 56 – Steak And Egg

>
>
If  you feel you need a breakfast that will prepare you for a special day ahead, be it a tough work-day or a fun play-day, this tasty beauty will probably fit the bill. Even if you are a vegetarian, just omit the steak and you will still have a dish that is full of flavor and texture, pretty and just – yummy 🙂
Good morning and have a great day !
>
Bon Appétit !   Life is Good !
>
>
>
Click here for  Sauce Mornay Recipe
>
Click here for more  Steak And Egg  on  ChefsOpinion
>
Click here for more  Breakfast Of Champions  on  ChefsOpinion
>
Note: Although only 2 eggs are needed for this recipe, I usually cook one extra egg, just in case one breaks……(better safe than sorry)
>
>

Steak and Egg

Breakfast Of Champions # 56 – Steak & Egg

>

Breakfast Of Champions # 56 - Steak & Egg

Breakfast Of Champions # 56 – Steak & Egg

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

Hans’ Poutine

>
>
When  I was a small kid, french fries were a VERY special treat for me. At the time, restaurant visits were a seldom enjoyed occasion and therefore happened only once in a while. But whenever we did visit a restaurant, French Fries, or”Fritten” as they are called in many parts of Germany, were one of the highlights to look forward to. The most common dish served to kids was “Schnitzel with Fritten”, a small veal or pork scallop with french fries and sauce. Thus, french fries doused in sauce or gravy is one of my earliest and fondest restaurant memories. Imagine my delight many years later when I visited Quebec/Canada the first time and ordered Poutine. As the waiter explained it to me, this seemed to be the most ideal food in the world – french fries doused in sauce and topped with soft cheese.
But, my oh my, what a disappointment I got served: Crappy fries with crappy sauce and crappy cheese :-(.
(Sorry my dear Canadian friends, but this is how it appeared to me at the time.
I am of course talking about my very own, personal taste and opinion when I talk about this much beloved Canadian dish, but it is what it is – to this day I don’t like it in its original form. To make a point, have a look at a cross-section of Poutine on this Link, then tell me the majority of it does not look, to put it mildly, less than appetizing. On the other hand, If you love cheese curds…….
So, I was pondering this the other day and I decided to improve my Poutine experience, thinking of the possibilities which proper fries with proper sauce and proper cheese (meaning cheese I personally prefer to cheese curds, which I can’t stand),  could provide and I came up with this version, which I absolutely love.
I understand that nowadays, there are many different versions of Poutine available and popular, so my version is probably not as alienating to my dear Canadian friends as it would have been 40 years ago when I first encountered this culinary Canadian icon.
>
Bon Appetit ! Life is Good !
>
>

Hans' Poudine

Hans’ Poudine

>

Hans' Poudine

Hans’ Poudine

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
Link to how to prepare great Tomato Sauce
>
>
How to prepare great French Fries:
>
Peel large baking potatoes and cut them into even size fries. Add to COLD duck fat and set on medium-high heat. Carefully stir fries once in a while so they cook evenly. Once they are golden brown, they will be crispy on the outside and creamy on the inside. Remove to absorbent paper, then toss in a bowl with sea salt and cayenne pepper. Enjoy 🙂
>
<


>
>
>
>
>
>
>
>

Rösti With Mushrooms In Cream

>
>
Life  is all about the crispy bits………….. 🙂
Most folks would probably agree with this statement, especially when we’re talking food, and of course especially when we are talking fried, baked or sautéed  potatoes. And, in my own, humble opinion, of all the great potato dishes, the undisputed king is “Rösti”. Crispy on the outside, soft and buttery on the inside, it is a most versatile dish which can be enjoyed as a main course with just a fried egg on top and a green side salad, or as a side dish for such dishes as  Zürcher Geschnetzeltes,  Gulasch or  Creamed Mushrooms, as shown below.
There are  Rösti which are enhanced with such mixed-in goodies as cheese, herbs, grated onions, bacon and so forth. Yet for me, at least in the case of  Rösti, simple is best, so I prefer the basic version – grated potatoes, seasoned with kosher salt and cayenne pepper and sautéed in duck fat – voilà . There is also the divide between advocates of using raw shredded potatoes versus the Rösti enthusiasts who insist on parboiled potatoes. While both versions have the potential to be wonderful, I myself prefer the parboiled potato version, which has a less starchy taste.
>
Bon Appetit !   Life is Good !
>
More on  Rösti 
>
>

Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

>

Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

>

Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>


>
>
>
>
>
>

Filet Au Poivre Avec Pommes De Terre Lyonnaise

>
>
The  plan was to prepare a traditional pepper steak when I realized that I had no demi glace in the freezer for a proper pepper sauce. I usually have demi glace, tomato sauce and curry base/sauce in the freezer, but today I was out of luck with the demi glace. So there were four options to choose from :

– sit down and cry,
– prep a new batch of demi glace which will take a couple of hours
– use the curry sauce,
– use the tomato sauce.

I decided to go with the tomato sauce and the result was excellent. Very little different from the demi glace version, just as creamy and tasty as a “proper”, traditional pepper sauce. Great lunch in no time 🙂

(Have to prepare a batch of demi glace now )
>
Bon Appetit !   Life is Good !
>
>
Traditional Pepper Steak (Steak Au Poivre)
>
More Steak @ ChefsOpinion
>
>

>
>

Filet Au Poivre Avec Pommes De Terre Lyonnaise

Filet Au Poivre Avec Pommes De Terre Lyonnaise

>

Filet Au Poivre Avec Pommes De Terre Lyonnaise

Filet Au Poivre Avec Pommes De Terre Lyonnaise

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
.
>

“Easy Does It” # 4 – Garlic Confit Paste

>
>
Dear  Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
>
We all know that roasted garlic paste is a wonderful thing, it will enhance the taste of just about everything, except maybe vanilla pudding. But few of us are willing to switch on the oven for one hour just to roast a few cloves of garlic and the chopped garlic in water you can buy at your grocery store just does not do it. So, for the perfect solution to have great, easy to do garlic paste available at all times, try this simple recipe. Once done, it will last in your fridge or freezer for a very long time. You can use it for sauteing, marinades, dressings etc.
If you don’t like olive oil, you can substitute the olive oil with a more neutral-tasting peanut or canola oil, clarified, butter, duck fat, pork or chicken fat. Experiment whats suit’s you best.
Enjoy :-)
>

peeled garlic, olive oil, sea salt

peeled garlic, olive oil, sea salt

.

season with cayenne pepper, confit very slowly without browning garlic for about one hour

season with cayenne pepper, confit very slowly without browning garlic for about one hour

.

blend until smooth

blend until smooth

.

Confit Garlic Paste

Confit Garlic Paste

.

saute in its own oil

saute in its own fat

>
>

Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
>
>
>
>
>
>

Caviar & Frites

>
>
Caviar & french fries ?
It might sound’s a bit over the top and it will be if you use crappy fries. But use fries you have just fried in duck fat, top them with Greek yogurt and the best caviar you can afford and you have yourself a super culinary  treat.

Bon Appetit !   Life is Good !

>
Peel large baking potatoes and cut them into even size fries. Add to COLD duck fat and set on medium-high heat. Carefully stir fries once in a while so they cook evenly. Once they are golden brown, they will be crispy on the outside and creamy on the inside. Remove to absorbent paper, then toss in a bowl with sea salt and cayenne pepper. Enjoy 🙂
>

Caviar & Fries

Caviar & Fries

>


>
>
>
>
>
>
>

Breakfast Of Champions # 28 – ”Steak & Eggs”

>
>
This  morning I had my usual two bananas and a large pot of peppermint tea for breakfast.
One hour later I remembered a bone in rib eye in the fridge and although I tried to forget about it for the time being, I did not succeed. So at about 8.30 am I gave in to my craving for a proper breakfast and prepared this beauty :
>

Bon Appetit !   Life is Good !

Breakfast Of Champions # 28 – ” Steak & Eggs

Breakfast Of Champions # 28 – ” Steak & Eggs”

>

Saute Potao, Grill, Steak

saute potatoes, grill steak

>

Duck Fat Sauteed Potatoes

Duck Fat Sauteed Potatoes

>

Top With Sliced ptomatoes

top with sliced ttomatoes

>

Top With Medium Rare Steak

top with medium-rare steak

>

Top With Soft Boiled Eggs

Top with soft-boiled eggs

>

Drizzle With Chili Oil, Sprinkle With Freshly Ground Black Pepper & Scallions

Drizzle Egg’s With Chili Oil, Sprinkle With Freshly Ground Black Pepper, Kosher Salt & Scallion’s

>

Top With Fresh Basil

Top With Fresh Basil

>

Breakfast Of Champions # 28 – ” Steak & Eggs

Breakfast Of Champions # 28 – ” Steak & Eggs”

>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
>
>
>
>