|
|
Post by lagatta on Mar 22, 2012 17:20:19 GMT
I bought some "drummette" duck wing joints - the joint that looks like a miniature drumstick. Duck shop "Le canard libéré" clerk advised me that the drummettes have to be braised or simmered for a couple of hours before grilling them (perhaps marinating them in the meantime.
I slow-cooked the drummettes for about four hours, and while they are certainly "cooked through", the meat is not yet fork-tender. Should I cook them still more, or will marinating and grilling/roasting them be enough?
These are a kind of pub food, but more interesting than chicken wings. If nothing else, they made great broth.
|
|
|
|
Post by bixaorellana on Mar 22, 2012 21:10:58 GMT
|
|
|
|
Post by lagatta on Mar 22, 2012 22:41:03 GMT
Remember that the first at least is wild duck, far tougher than my farm-reared duckies.
It is only wild game that is usually marinated before braising or simmering. Mine is more the Asian market type:
"Why do this? Well, if you are a hunter who has saved the wings of many ducks, you’re in business. If you are not a hunter, you can buy duck wings at Asian markets ridiculously cheap: Big bags go for something like $5. That’s a lot of yummy protein for a low price — and we could all use that these days…"
I suspect I'll be stripping the meat of the wings with my trusty Opinel camping knife (small, French, Carbon-Steel knife) but younger friends with fewer fillings and stronger teeth are welcome to gnaw.
Unlike other parts of duck, these are not fatty at all. I was actually disappointed - thought I'd get more rendered duck fat - I just have enough to do one modest stir-fry. (Duck fat is much more healthful than chicken fat).
Well, as they are fully cooked, obviously the last cooking is just crisping them up.
|
|
|
|
Post by Deleted on Mar 23, 2012 6:03:14 GMT
I suspect that the reason that the drummettes are sold separately is because they are so unlike the rest of the duck. I think I would have only tried to use them in soup -- in any case, somewhere that I could leave them to simmer for hours.
|
|
|
|
Post by tod2 on Mar 23, 2012 8:09:45 GMT
After 4 hrs and still not falling apart seems strange Lagatta. The only thing I can assume is that they were recently slaughtered like that day or day before - I know keeping poultry hanging about is not advisable but wild birds like pheasant do have to 'ripen' and are hung for several days. Were they just divine all crisped up?  |
|
|
|
Post by lagatta on Mar 23, 2012 11:54:57 GMT
Tod, I haven't eaten them yet - I think I'll simmer them a bit more, on low, in the slow-cooker. (Fortunately slow cookers use very little energy). I imagine that the commercially-prepared ones are steamed or cooked in a huge commercial cooker - perhaps a pressure cooker?
Yes, "Le canard libéré" gets very recently slaughtered ducks as they arrive there straight from the duck farms (southeast of Mtl - and yes of course there is a "festival du canard". I've noticed that with whole ducks, legs etc. from this shop. It does affect the cooking.
At worst, they will become soup meat, but I do hope to be able to serve them to friends crisped up, with a cool bevvie.
|
|
|
|
Post by mich64 on Mar 23, 2012 12:51:36 GMT
Can hardly wait to read how tender they turn out to be and how delicious since they have been surrounded in flavor for so long. Mmmmm...
We were just talking with my parents this past weekend how when I was a kid my dad used to hunt duck. Do not remember the taste of it but my parents said we all loved it. I will have to ask her how she prepared it.
|
|
|
|
Post by lagatta on Mar 23, 2012 21:55:26 GMT
Probably some kind of braise, as game is flavourful but tough. Gets a lot of exercise - I'm sure the wings are only good for the soup pot!
You also have to be careful not to bite into any shot!
|
|
|
|
Post by Deleted on Mar 23, 2012 22:02:16 GMT
I remember biting into shot in the hare and pheasant that were served by my grandmother, thanks to my grandfather's prowess.
|
|
|
|
Post by lagatta on Mar 25, 2012 22:40:48 GMT
Finally, I marinated the duck wing drummettes, in lime juice, some soya sauce, some oil etc. Then cooked them some more in the crockpot, watching that they didn't get overcooked. They were fine - lovely, melting meat, just nicely crisped a bit by tucking under the grill (or roasting for a few minutes). They were no challenge or risk to gnaw.
I'll make them again - I'll just leave more time to simmer them. They were a hit. I could have opted for a spicier marinade, but deliberately made them a bit plain as I was serving them to friends not big on spicy food (I had another dish for spice-lovers).
|
|
|
|
Post by mich64 on Mar 26, 2012 0:06:29 GMT
Wonderful lagatta, it is so satisfying when you try something new and it tastes as good as you had hoped! What was the spicer option that you offered?
|
|
