HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts

Thursday, February 27, 2014

Salute to Canada! Chuck Hughes' Duck Breasts with Red Wine Sauce on a bed of Duck-Fat Fried Fingerlings and Mushrooms

        

         As most of my readers know, I am Canadian by birth and mighty proud of it.  I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics.  This would be quite a feat no matter what country achieved it.  But to put it in context, Canada, a country of 35,000,000 people came in third in the medal count after Russia with 143,000,000 and these United States with a population of 317,000,000.    It was something I wanted to celebrate. So as Andrew headed off the morning the Canadian Women’s Hockey team won Gold, I told him to prepare for a Canadian dinner. 

Thursday, January 3, 2013

David Tanis' Twice-Cooked Duck with Pea Shoots



David Tanis 
         I wasn’t familiar with David Tanis at all until he started writing the City Kitchen column in Wednesday’s Dining Section in the Times. Clearly, I’d been missing a lot.  While David’s recipes have often peaked my interest, this is the first one I’ve tried.  And what an introduction!  This is a stir-fry with a twist.  The duck used in the dish is first braised in an Asian inflected broth.  Then the meat is cut up and crisped in oil before being joined in the pan by a blizzard of Asian flavors—ginger and orange, garlic, cumin, and hot peppers. The sauce and the broth from the braise bring it all together.  And finally, pea shoots, a vegetable I’d never used before, are tossed into the mix where they wilt and bring an rich earthy quality to the finished dish. It’s sweet and spicy and satisfying.  It’s one of those dishes that comes with a supreme sense of pride: You’ve made something that tastes so authentic and so good the very first time you’ve cooked it.  So why haven’t I heard of David Tanis before?

Thursday, October 13, 2011

Duck a l’Orange adapted from Jacques Pepin’s recipe in Food and Wine




         Duck a l’Orange lives in our memory as one of our first introductions to restaurant food.  In Montreal, where we lived, it was fairly ubiquitous on the city’s better menus.  We loved it for its sweetness and its crunch.  For the dark duck meat and the crispy skin. For the orange sauce with its taste of Grand Marnier.  We remember feeling sophisticated just ordering it…although we likely didn’t know what the word sophisticated meant at the time.  At any rate, when this month’s Food and Wine arrived, an article written by Rux Martin, the editor of the soon-to-be-published “Essential Pepin” Jacques Pepin’s soon-to-be-released cooking anthology, intrigued us.