Any suggestions?

Some sort of pate is probably in order, I just wish I had some duck
fat to go with it. May have to use chicken fat.

-sw

Sqwertz wrote:

> Any suggestions?
>
> Some sort of pate is probably in order, I just wish I had some duck
> fat to go with it. *May have to use chicken fat. *


So where'd you poach them quackers, Steve...???

Zoo...park...roadkill...or...???


--
Best
Greg

On Sat, 7 Jun 2008 09:52:01 -0500, Sqwertz >
wrote:

>Any suggestions?
>
>Some sort of pate is probably in order, I just wish I had some duck
>fat to go with it. May have to use chicken fat.
>
Wow, SCORE!


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Sqwertz wrote:
> Any suggestions?
>
> Some sort of pate is probably in order, I just wish I had some duck
> fat to go with it. May have to use chicken fat.
>
> -sw


That must have been a *big* duck...

I have way too much goose fat in the freezer, maybe I could email you some.

Bob

zxcvbob > wrote:

> Sqwertz wrote:
>> Any suggestions?
>>
>> Some sort of pate is probably in order, I just wish I had some duck
>> fat to go with it. May have to use chicken fat.
>
> That must have been a *big* duck...

That should have said 4lbs of duck liverS. These are the legal kind
of duck livers.

Now I'm thinking I should just flour and sauté them in butter with
slightly carmelized shallots, madiera or sherry + wine, and parsley
and serve over a carbohydrate of some sort.

Not all 4lbs of them, though.

-sw

Sqwertz > wrote:

>Now I'm thinking I should just flour and sauté them in butter with
>slightly carmelized shallots, madiera or sherry + wine, and parsley
>and serve over a carbohydrate of some sort.

I think that's way over doing it; I just slice 'em, sautee them
(I use olive oil) until just pink in the middle and sprinkle a bit
of salt on them. They do not need any seasoning.

Most fresh, normal duck liver I've had has better than most
foie gras I've encountered.

Steve

"zxcvbob" > wrote in message
...
> Sqwertz wrote:
>> Any suggestions?
>>
>> Some sort of pate is probably in order, I just wish I had some duck
>> fat to go with it. May have to use chicken fat. -sw
>
>
> That must have been a *big* duck...
>
ahahaha

"Sqwertz" > wrote in message
...
> Any suggestions?
>

ahahahaha

I am not touching this one.

Unca Shelly, you there?

cybercat > wrote:

> "Sqwertz" > wrote in message
> ...
>> Any suggestions?
>
> ahahahaha
>
> I am not touching this one.
>
> Unca Shelly, you there?

They're just duck livers. Were yout thinking of "dick luvers" or
something?

-sw

On Sat, 07 Jun 2008 09:52:01 -0500, Sqwertz wrote:

> Any suggestions?

You can pass some my way <vbg>
>
> Some sort of pate is probably in order, I just wish I had some duck fat
> to go with it. May have to use chicken fat.

Don't forget to add garlic ;-)
>
> -sw

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sat, 7 Jun 2008 09:52:01 -0500, Sqwertz >
wrote:

>Any suggestions?
>
>Some sort of pate is probably in order, I just wish I had some duck
>fat to go with it. May have to use chicken fat.
>
>-sw

Oh, I am so very envious.

The Bay Wolf restaurant in Oakland, has a duck liver flan which is
marvelous. I have their cookbook, which has the recipe in it. I
will do my best to copy it for you...

I don't think they require duck fat....

Christine

On Sun, 08 Jun 2008 13:36:49 GMT, "Michael \"Dog3\""
> wrote:


>I would love a copy of that recipe. Could you email me a copy or xerox it
>and send it snail mail? Pretty please
>
>Michael

Kent posted it...from the same book I have.

It is very good. I always get that when I go to Bay Wolf.

Christine

"Sqwertz" > wrote in message
...
> Any suggestions?
>
> Some sort of pate is probably in order, I just wish I had some duck
> fat to go with it. May have to use chicken fat.
>
> -sw

One of our favorite Bay Area restaurants, Bay Wolf in Oakland, always has
duck liver mousse to die for. So did Narsai David in the old days. It's made
somewhat similar to this recipe from epicurious. This would freeze well. You
could slowly slurp it for the next year. That's what I'd do.

Ingredients:
1 lb Duck livers, cleaned
1 tb Kosher salt
2 To 3 large shallots, chopped
1 oz Brandy
1 tb Fresh pepper
1 oz Hazelnut liqueur
1 tb Nutmeg
3 c Heavy cream



Directions:
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
processor and puree. With machine on add 3 cups heavy cream. Strain through
a fine sieve. Bake in water bath at 325 to 350 until the center is firm to
the touch.
Serve as an appetizer or fist course with toasted French Bread slices.

Kent

On Sat 07 Jun 2008 11:56:00p, Kent told us...


> "Sqwertz" > wrote in message
> ...
>> Any suggestions?
>>
>> Some sort of pate is probably in order, I just wish I had some duck
>> fat to go with it. May have to use chicken fat.
>>
>> -sw
>
> One of our favorite Bay Area restaurants, Bay Wolf in Oakland, always
> has duck liver mousse to die for. So did Narsai David in the old days.
> It's made somewhat similar to this recipe from epicurious. This would
> freeze well. You could slowly slurp it for the next year. That's what
> I'd do.
>
> Ingredients:
> 1 lb Duck livers, cleaned
> 1 tb Kosher salt
> 2 To 3 large shallots, chopped
> 1 oz Brandy
> 1 tb Fresh pepper
> 1 oz Hazelnut liqueur
> 1 tb Nutmeg
> 3 c Heavy cream
>
>
>
> Directions:
> Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
> processor and puree. With machine on add 3 cups heavy cream. Strain
> through a fine sieve. Bake in water bath at 325 to 350 until the center
> is firm to the touch.
> Serve as an appetizer or fist course with toasted French Bread slices.
>
> Kent

That sounds good, Kent, but 1 tablespoon of nutmeg seems like an awful lot.



--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Do you think God lets you plea
bargain?' - Calvin
-------------------------------------------

"Wayne Boatwright" > wrote in message
.120...
> On Sat 07 Jun 2008 11:56:00p, Kent told us...
>
>
>> "Sqwertz" > wrote in message
>> ...
>>> Any suggestions?
>>>
>>> Some sort of pate is probably in order, I just wish I had some duck
>>> fat to go with it. May have to use chicken fat.
>>>
>>> -sw
>>
>> One of our favorite Bay Area restaurants, Bay Wolf in Oakland, always
>> has duck liver mousse to die for. So did Narsai David in the old days.
>> It's made somewhat similar to this recipe from epicurious. This would
>> freeze well. You could slowly slurp it for the next year. That's what
>> I'd do.
>>
>> Ingredients:
>> 1 lb Duck livers, cleaned
>> 1 tb Kosher salt
>> 2 To 3 large shallots, chopped
>> 1 oz Brandy
>> 1 tb Fresh pepper
>> 1 oz Hazelnut liqueur
>> 1 tb Nutmeg
>> 3 c Heavy cream
>>
>>
>>
>> Directions:
>> Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
>> processor and puree. With machine on add 3 cups heavy cream. Strain
>> through a fine sieve. Bake in water bath at 325 to 350 until the center
>> is firm to the touch.
>> Serve as an appetizer or fist course with toasted French Bread slices.
>>
>> Kent
>
> That sounds good, Kent, but 1 tablespoon of nutmeg seems like an awful
> lot.
>
> Wayne Boatwright
> -------------------------------------------


I think it's a bit high on the nutmeg. I just dug up Michael Wild's cookbook
recipe from the Bay Wolf Restaurant in Oakland.

1 cup dry marsala reduced by 2/3 with the peppercorns below.
3 Tb pickled green peppercorns
1lb duck livers
2.5 cups heavy cream[sounds like quite a bit, especially for the lipid
conscious]
4 eggs[my God]
1 tsp fresh thyme
salt, white pepper to taste, and 1 tsp sugar

He reduces the marsala by 2/3 with the peppercorns; this goes on the bottom
of a parchment lined pan. You puree the livers in a food processor, strain,
and add cream and eggs to the food processor bowl and process. Pass through
strainer into the prepared pan. Bake until it sets[about one hour].
Refrigerate, remove pieces and eat without thinking about your coronaries. I
haven't made it but I've had it many times at Bay Wolf. It's to die for.

Kent



>
>
>

On Sun 08 Jun 2008 12:19:36a, Kent told us...

>
> "Wayne Boatwright" > wrote in message
> .120...
>> On Sat 07 Jun 2008 11:56:00p, Kent told us...
>>
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> Any suggestions?
>>>>
>>>> Some sort of pate is probably in order, I just wish I had some duck
>>>> fat to go with it. May have to use chicken fat.
>>>>
>>>> -sw
>>>
>>> One of our favorite Bay Area restaurants, Bay Wolf in Oakland, always
>>> has duck liver mousse to die for. So did Narsai David in the old days.
>>> It's made somewhat similar to this recipe from epicurious. This would
>>> freeze well. You could slowly slurp it for the next year. That's what
>>> I'd do.
>>>
>>> Ingredients:
>>> 1 lb Duck livers, cleaned
>>> 1 tb Kosher salt
>>> 2 To 3 large shallots, chopped
>>> 1 oz Brandy
>>> 1 tb Fresh pepper
>>> 1 oz Hazelnut liqueur
>>> 1 tb Nutmeg
>>> 3 c Heavy cream
>>>
>>>
>>>
>>> Directions:
>>> Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
>>> processor and puree. With machine on add 3 cups heavy cream. Strain
>>> through a fine sieve. Bake in water bath at 325 to 350 until the
>>> center is firm to the touch.
>>> Serve as an appetizer or fist course with toasted French Bread slices.
>>>
>>> Kent
>>
>> That sounds good, Kent, but 1 tablespoon of nutmeg seems like an awful
>> lot.
>>
>> Wayne Boatwright
>> -------------------------------------------
>
>
> I think it's a bit high on the nutmeg. I just dug up Michael Wild's
> cookbook recipe from the Bay Wolf Restaurant in Oakland.
>
> 1 cup dry marsala reduced by 2/3 with the peppercorns below.
> 3 Tb pickled green peppercorns
> 1lb duck livers
> 2.5 cups heavy cream[sounds like quite a bit, especially for the lipid
> conscious]
> 4 eggs[my God]
> 1 tsp fresh thyme
> salt, white pepper to taste, and 1 tsp sugar
>
> He reduces the marsala by 2/3 with the peppercorns; this goes on the
> bottom of a parchment lined pan. You puree the livers in a food
> processor, strain, and add cream and eggs to the food processor bowl and
> process. Pass through strainer into the prepared pan. Bake until it
> sets[about one hour]. Refrigerate, remove pieces and eat without
> thinking about your coronaries. I haven't made it but I've had it many
> times at Bay Wolf. It's to die for.
>
> Kent

That one sounds really delightful!



--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Any closet is a walk-in closet if you
try hard enough.
-------------------------------------------

Kent > wrote:

>I think it's a bit high on the nutmeg. I just dug up Michael Wild's cookbook
>recipe from the Bay Wolf Restaurant in Oakland.

>1 cup dry marsala reduced by 2/3 with the peppercorns below.
>3 Tb pickled green peppercorns
>1lb duck livers
>2.5 cups heavy cream[sounds like quite a bit, especially for the lipid
>conscious]
>4 eggs[my God]
>1 tsp fresh thyme
>salt, white pepper to taste, and 1 tsp sugar

I first read this as "11 lb duck liver" and thought the cream and
egg ratios looked about right.

Then I realized...

Steve

On Sat, 7 Jun 2008 23:56:00 -0700, "Kent" > wrote:

>Bay Wolf in Oakland

You and Chris make two. I've been to Bay Wolf more than once and it's
been a big disappointment each time. I don't understand the allure.

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"sf" <.> wrote in message ...
> On Sat, 7 Jun 2008 23:56:00 -0700, "Kent" > wrote:
>
>>Bay Wolf in Oakland
>
> You and Chris make two. I've been to Bay Wolf more than once and it's
> been a big disappointment each time. I don't understand the allure.
>
> --
That's sad to hear. Bay Wolf has been on the S.F. Chronicles "100 Best of
the Bay" for over 20 years, one of very few that has. It's kind of a store
front Chez Peculiar[read Chez Panisse"]. Michael Wild, the owner, is a
former English Professor who brings Alsatian cooking right to your table.
His cookbook, the "Bay Wolf Restaurant Cookbook" is my source always, for
Choucroute, Cassoulet, and Duck. He's usually there at lunch, acting his
usual gracious self. At lunch try the composed salads, like the nicoise
salad.

Kent

On Sun, 8 Jun 2008 00:40:23 -0700, "Kent" > wrote:


>That's sad to hear. Bay Wolf has been on the S.F. Chronicles "100 Best of
>the Bay" for over 20 years, one of very few that has. It's kind of a store
>front Chez Peculiar[read Chez Panisse"]. Michael Wild, the owner, is a
>former English Professor who brings Alsatian cooking right to your table.
>His cookbook, the "Bay Wolf Restaurant Cookbook" is my source always, for
>Choucroute, Cassoulet, and Duck. He's usually there at lunch, acting his
>usual gracious self. At lunch try the composed salads, like the nicoise
>salad.
>
>Kent
>

When I was in the sfba, living there, or just doing a contract there,
I would often go to Monterey Market, and would see Michael Wild there,
doing the shopping for the restaurant. I recognized him from his
pictures in that cookbook... He was always checking out the great
produce very thoroughly....

Christine

On Sun, 8 Jun 2008 00:40:23 -0700, "Kent" > wrote:

>
>"sf" <.> wrote in message ...
>> On Sat, 7 Jun 2008 23:56:00 -0700, "Kent" > wrote:
>>
>>>Bay Wolf in Oakland
>>
>> You and Chris make two. I've been to Bay Wolf more than once and it's
>> been a big disappointment each time. I don't understand the allure.
>>
>> --
>That's sad to hear. Bay Wolf has been on the S.F. Chronicles "100 Best of
>the Bay" for over 20 years, one of very few that has. It's kind of a store
>front Chez Peculiar[read Chez Panisse"]. Michael Wild, the owner, is a
>former English Professor who brings Alsatian cooking right to your table.
>His cookbook, the "Bay Wolf Restaurant Cookbook" is my source always, for
>Choucroute, Cassoulet, and Duck. He's usually there at lunch, acting his
>usual gracious self. At lunch try the composed salads, like the nicoise
>salad.
>
Sorry, but I'm not interested in wasting money on Bay Wolf again. I'm
not against spending the bucks if I like their food and/or the
service. It was on par with run of the mill tourist traps for me.

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sf > wrote:

>Sorry, but I'm not interested in wasting money on Bay Wolf again. I'm
>not against spending the bucks if I like their food and/or the
>service. It was on par with run of the mill tourist traps for me.

I'm curious what sort of bad service you received there.
That's something they're very solid on IME. Very well trained
staff, no surprises.

Steve

sf > wrote:

>On Sat, 7 Jun 2008 23:56:00 -0700, "Kent" > wrote:

>>Bay Wolf in Oakland

>You and Chris make two. I've been to Bay Wolf more than once and it's
>been a big disappointment each time. I don't understand the allure.

I hold them in the highest regard. All the other Chez-Panisse-Cafe
inspired restaurants from the 80's have either disappeared
or gone down (including CPC itself). Bay Wolf has maintained
the feel and the standards of that era. It's like stepping into a
a very comfortable and familiar time warp.

Steve

Janet Baraclough > wrote:

> We can buy tins or jars of duckfat and goosefat in supermarkets here,
> is it availbale that way in the US?

You can find rendered duck and goose fat at some of the gourmet
markets. $7 for 4.5 ounces in plastic tubs - never canned that I've
seen.

You're much better off just buying whole ducks at that price.

-sw

"Sqwertz" > wrote in message
...
> Janet Baraclough > wrote:
>
>> We can buy tins or jars of duckfat and goosefat in supermarkets here,
>> is it availbale that way in the US?
>
> You can find rendered duck and goose fat at some of the gourmet
> markets. $7 for 4.5 ounces in plastic tubs - never canned that I've
> seen.
>
> You're much better off just buying whole ducks at that price.
>
> -sw

You can buy rendered duck fat and goose fat at restaurant supply places
where there is a market for that product. In the Bay Area there is Polarica.
http://polaricausa.com/product_list/Small_PL_2004.pdf

To make a good delicate duck mousse you don't need, or even want duck fat.
You probably do for a pate. If you've got 4lb and want to do something easy
go with the mousse and use fat a bit more delicate than duck fat. It will
freeze much better than pate.

Kent

I hope this thread doesn't last much longer because just reading the
subject line makes me very queasy.

gloria p
not a liver lover

"Gloria P" > wrote in message
. ..
>
>
> I hope this thread doesn't last much longer because just reading the
> subject line makes me very queasy.
>
> gloria p
> not a liver lover

Gloria, if you've ever had "Duck Liver Flan" at the Bay Wolf Restaurant
believe me everything would change. I grew up with that disgusting "old
beef liver" in the midwest.

Kent

Kent wrote:
> "Gloria P" > wrote in message
> . ..
>>
>> I hope this thread doesn't last much longer because just reading the
>> subject line makes me very queasy.
>>
>> gloria p
>> not a liver lover
>
> Gloria, if you've ever had "Duck Liver Flan" at the Bay Wolf Restaurant
> believe me everything would change. I grew up with that disgusting "old
> beef liver" in the midwest.

Soon after we move back to our house, we are getting a kittycat. Then I
won't have to feel wasteful about not eating the livers from fowl.
>
> Kent
>
>
--Bryan

Kent > wrote:

> You can buy rendered duck fat and goose fat at restaurant supply places
> where there is a market for that product. In the Bay Area there is Polarica.
> http://polaricausa.com/product_list/Small_PL_2004.pdf

And there's those damn Airline Breasts again. I've been seeing
those all over the place lately, but never in the 40 years prior to
this.

I guess they're making a comeback.

-sw

"Michael "Dog3"" > wrote:

> Sqwertz >
> : in rec.food.cooking
>
>> And there's those damn Airline Breasts again. I've been seeing
>> those all over the place lately, but never in the 40 years prior to
>> this.
>>
>> I guess they're making a comeback.
>
> I'm going to regret this... What are Airline Breasts?

A skin on breasts, bone in or semi-bonless, with a portion of the
wing attached.

http://www.redbirdchicken.com/foodservice/index.cfm

And here somebody is confirming the recent trend, which I mentioned
here a year or so ago (you heard it form me first!)

<http://weblogs.baltimoresun.com/entertainment/dining/reviews/blog/2008/05/the_mysterious_airline_chicken.html>

-sw