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oops -- seduced by a duck
So I dropped by the supermarket this evening to pick up some Dr.
Pepper for the house sitter who'll be watching the dogs and the house while we're off on another small test run of the rémoulade tour. I was minding my own business, not looking for trouble, just meandering over towards the soft drink aisle. All of a sudden a duck pounced! Out of nowhere the little blighter plopped itself into my shopping cart. While I do admit that said cart was perilously close to the reduced meats chiller, I must protest that the duck's appearance was due to forces beyond my control. And being marked down for quick sale, it easily seduced me into buying it. Actually, thoughts duck confit and duck breast prosciutto did more than enough seducing. But here's the poser: We leave tomorrow for Louisiana (family visit and rémoulade research) and my recipes for duck breast prosciutto and confit both call for a 24 hour cure in the fridge before further preparation. Looks like the car will have both human and duck passengers on I-20 and I-49 tomorrow. Better call Mom to see if she'll let me do the duck confit at her place tomorrow night. I've got just the cooler for the trip down there. Air drying the breast may take a bit more figuring. Maybe we can hang it out the window on the way home. -- modom -- Posted via a free Usenet account from http://www.teranews.com |
oops -- seduced by a duck
On Wed, 26 Dec 2007 19:23:46 -0600, "modom (palindrome guy)"
> wrote: >my recipes for duck breast prosciutto and >confit both call for a 24 hour cure in the fridge before further >preparation. Duck prosciutto? That's a new one on me. When you get back, please post both recipes. I love confit, but haven't seen a recipe that's only 24 hours (now I know how restaurants do it) and I've never heard of duck prosciutto before this. -- See return address to reply by email remove the smiley face first |
oops -- seduced by a duck
On Wed, 26 Dec 2007 22:05:12 -0800, sf wrote:
>On Wed, 26 Dec 2007 19:23:46 -0600, "modom (palindrome guy)" > wrote: > >>my recipes for duck breast prosciutto and >>confit both call for a 24 hour cure in the fridge before further >>preparation. > >Duck prosciutto? That's a new one on me. > >When you get back, please post both recipes. I love confit, but >haven't seen a recipe that's only 24 hours (now I know how restaurants >do it) and I've never heard of duck prosciutto before this. It's in the book Charcuterie by Michael Ruhlman, and he has talked about it before here...and in chat.. ;) Christine |
oops -- seduced by a duck
:)> wrote:
>Duck prosciutto? That's a new one on me. It's a fairly uninteresting form of duck, and the name "duck prosciutto" doesn't sit right with me -- similar to "eggplant caviar" and such nonsense. I was at a restaurant in Atlanta that was really trying to emulate California standards and they listed a duck pizza which we ordered. Turned out the topping was "duck prosciutto", which we hadn't been warned about. I normally expect shredded duck leg meat (perhaps confit-style, or perhaps just roasted) on a duck pizza. Steve |
oops -- seduced by a duck
On Wed, 26 Dec 2007 23:07:56 -0700, Christine Dabney
> wrote: >On Wed, 26 Dec 2007 22:05:12 -0800, sf wrote: > >>On Wed, 26 Dec 2007 19:23:46 -0600, "modom (palindrome guy)" > wrote: >> >>>my recipes for duck breast prosciutto and >>>confit both call for a 24 hour cure in the fridge before further >>>preparation. >> >>Duck prosciutto? That's a new one on me. >> >>When you get back, please post both recipes. I love confit, but >>haven't seen a recipe that's only 24 hours (now I know how restaurants >>do it) and I've never heard of duck prosciutto before this. > >It's in the book Charcuterie by Michael Ruhlman, and he has talked >about it before here...and in chat.. ;) > don't have the book, haven't been there when he's mentioned it. -- See return address to reply by email remove the smiley face first |
oops -- seduced by a duck
modom (palindrome guy) wrote:
> Actually, thoughts duck confit and duck breast > prosciutto did more than enough seducing. Nice move. If you can do some googling, look for "mortara" and theyr famous "salame d'oca" (duck salami, various ground parts) and "prosciutto d'oca" (duck prosciutto, whole breast or leg). -- Vilco Think pink, drink rose' |
oops -- seduced by a duck
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oops -- seduced by a duck
On Thu, 27 Dec 2007 06:20:11 +0000 (UTC),
(Steve Pope) wrote: :)> wrote: > >>Duck prosciutto? That's a new one on me. > >It's a fairly uninteresting form of duck, and the name "duck >prosciutto" doesn't sit right with me -- similar to "eggplant >caviar" and such nonsense. You ever been to SW France? -- modom -- Posted via a free Usenet account from http://www.teranews.com |
oops -- seduced by a duck
> Air drying the breast may take a bit more figuring. *Maybe we can hang > it out the window on the way home. Uh, you'd need to scrape the bugs off. ;-) N. |
oops -- seduced by a duck
On Dec 27, 11:36 am, (Steve Pope) wrote:
> modom (palindrome guy) > wrote: > > >On Thu, 27 Dec 2007 06:20:11 +0000 (UTC), > >>It's a fairly uninteresting form of duck, and the name "duck > >>prosciutto" doesn't sit right with me -- similar to "eggplant > >>caviar" and such nonsense. > >You ever been to SW France? > > No I haven't. It's on my list. > > But since "prosciutto" is an Italian word I can't picture > the French naming anything that. Could be wrong. > Posting from a Baton Rouge motel via Google. You are most right, sir. No francophone would name anything edible prosciutto. That name for this concoction came from Ruhlman's and Polcyn's book "Carcuterie," and from general anglophone usage which appears (to me, anyway) use the word "prosciutto" as a class noun, rather than the specific indicator of Italian cured leg of pig to which it properly refers. However, I have observed in the town of Montauban, and elsewhere in the Midi-Pyrenees, a kind of cured duck breast similar to the duck breast "prosciutto" I've made from this recipe in the past. It's often found sliced very thin and set atop small portions of chevre in that area. Tom Colicchio also has a recipe for duck breast "prosciutto" in his "Craft" cookbook, I believe. modom |
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