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Post by lagatta on Jan 28, 2017 23:32:44 GMT
I bought a frozen duck onsale, at a reputable shop, and braised it. Tasty, but a wee bit tough after long slow cooking Not quite perfect. Not all the fat on some parts melted down perfectly either, but that isn't a problem: I'll just grill the parts and recover the melted fat for the little duck fat jar. But should I shred it, or repurpose it in some other way? I don't feel like making or eating a tourtière (tourte, pie) or a ducky version of a shepherd's pie. I'd prefer something vaguely Southeast Asian in spirit, but simple.
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Post by Deleted on Jan 29, 2017 14:08:31 GMT
If it's tough, I would either shred it or re-stew as long as necessary, perhaps with wine and mushrooms. It would go well with boiled potatoes.
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Post by lagatta on Jan 29, 2017 16:36:54 GMT
The day after, it is much better; I sliced a magret finely and it is tasty and not too tough. I have no shortage of stock made with red onion, garlic, red wine and ginger!
I boned all the duck to use the carcass and some roast chicken bones I had in the freezer, along with the dark-green part of leeks, and it is now in the slow cooker making more stock.
I wanted the duck meat mostly for stir-fries, salads or soups. My butchering isn't very pretty, but it will be fine for the intended uses.
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Post by questa on Apr 21, 2018 8:54:50 GMT
Pull out the bony bits and bash the meaty bits with one of those spiky hammers. Butter some bread and put the meaty bits on the bread. Smear on some chutney and top with the second piece of bread (butter side down) Trim to size if wished and enjoy your Duck and Chutney sammitch.
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Post by lagatta on Apr 21, 2018 23:09:16 GMT
Sounds good. Could also work in the Viet version of baguettes (which incorporates rice flour) used in the famous banh mi.
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Post by questa on Apr 22, 2018 2:52:51 GMT
Lotsa ducks in Vietnam, too. Good cheap meal, specially if you don't mind a bit of fresh roadkill.
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