What WOULD Bekki Eat?

Well, I'll start with what I wouldn't eat. I wouldn't eat margarine. Or tofu. Or lowered-fat anything. Olestra is right out. Hydrolyzed, isolated, evaporated, enriched, or chocolate flavored "phood" won't pass these lips.
What will I eat? Real food. Made-at-home food. Food that my great-great-grandmother could have made, if she had the money and the time. And if she hadn't been so busy trick-riding in a most unladylike way.

Friday, December 25, 2009

Shoulda Woulda

I should have checked my own blog to see what I did to the duck last year... if I had, I would have enjoyed said duck a lot more. Live and learn, I guess. And a wrongly-cooked duck is still a duck, and ducks are delicious. I did at least recall that last year one duck was devoured by two happy carnivores, so since my mother (The Queen) is here this year, I bought two ducks. Double ducky goodness, and double duck fat. I have no idea yet what I will be doing with all that lovely duck fat, but I'm looking forward to whatever it is.

This year I scrounged the internet for a recipe, completely ignoring all the lovely cookbooks I have on my shelves. *sigh* Found, and crazily decided to use, a very vague recipe on a message board. What can I say? Momentary insanity? The fault might not lie in the recipe, but the ducks themselves. They were half the price of last year's glorious bird... since I had to buy two, I went with the cheaper option. And boy could I tell. Tasty, but definitely not inspiring a choir of angels to sing. They sho' looked purty, though!


Our Christmas Menu:

Orange Roasted Duck
Roasted Sweet Potatoes (I didn't use the cinnamon, or the nasty cooking spray)
Garlicky green beans
Noah's Bread rolls (a great all-purpose gluten-free recipe)
Salad
Pumpkin pie with fresh whipped cream

1 comment:

Kelly said...

So Bekki,

What, specifically was lacking from last time? Flavor, texture, what? :)

I have never tried roasting ducks whole like that. I like Alton Brown's method of first steaming, then roasting quarters in a "rocket-hot" preheated cast iron pan in the oven. The steaming gets rid of just enough of the fat, and then the roasting in the cast iron cooks them the rest of the way, and gives a good, crispy skin.

If you haven't seen the Good Eats duck episode, it is well worth tracking down.

About Me

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Tejas, United States
I am many things... all at the same time. (No wonder I don't get much done!) I am a wife to a retired infantryman, mother of 3, stocker (and stalker) of the fridge, passionate fan of food, nutrition, ecology, coffee, wine, and college football. I love all things witchy and piratey. I often cook with booze. I feed stray cats. I don't believe in sunscreen. I don't like shoes and really hate socks. And I currently can't eat any gluten, dairy, eggs, soy, coconut(!?), or sodium metabisulfite (aw, shucks, no chemical snackies.) Sometimes even citric acid gets me. But only sometimes.