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[rps]

Duck breast (domestic) with mushroom and pea risotto.

 

[BilletHead]

5 minutes ago, rps said:

Duck breast (domestic) with mushroom and pea risotto.

 

                Beautiful pink blush in that domestic duck Randy. We are shopping the other day and seen a domestic duck in the poultry section. One of those opaque bags. first thing I said to pat is can you imagine the fat layer on that skin on bird?  good stuff! 

[rps]

4 hours ago, BilletHead said:

                Beautiful pink blush in that domestic duck Randy. We are shopping the other day and seen a domestic duck in the poultry section. One of those opaque bags. first thing I said to pat is can you imagine the fat layer on that skin on bird?  good stuff! 

I used the sous vide set at 132. Were I doing just for me, I would have set it at 130. After that, all I had to do was sear the fat.

Not too long ago, Nancy and I were at the upscale dining venue here in the retirement community. We stopped to chat with friends who had ordered the duck breasts. I asked how they enjoyed them. They told me it was overdone, which I could see. Without thinking. I told them I could do a better job. Simultaneously, they said "prove it." Just like that I was on the hook for a six person dinner party.  Do you have any idea what duck breasts cost when you want only the breast? BTW, they agreed I could do a better job.

[BilletHead]

 

51 minutes ago, rps said:

I used the sous vide set at 132. Were I doing just for me, I would have set it at 130. After that, all I had to do was sear the fat.

Not too long ago, Nancy and I were at the upscale dining venue here in the retirement community. We stopped to chat with friends who had ordered the duck breasts. I asked how they enjoyed them. They told me it was overdone, which I could see. Without thinking. I told them I could do a better job. Simultaneously, they said "prove it." Just like that I was on the hook for a six person dinner party.  Do you have any idea what duck breasts cost when you want only the breast? BTW, they agreed I could do a better job.

       I have only seen just the breasts once and didn't check the price. When we do first in Sous vide it's 129 or 130. You did good Man. How was it for tenderness being farm raised. On our wild birds the teal either blue wing or green wing are really tender. When we get to the bigger ducks then you have to slice thinner. Worst part is where the wing joint was and we remove the leader sinew as much as we can. 

[rps]

4 hours ago, BilletHead said:

 

       I have only seen just the breasts once and didn't check the price. When we do first in Sous vide it's 129 or 130. You did good Man. How was it for tenderness being farm raised. On our wild birds the teal either blue wing or green wing are really tender. When we get to the bigger ducks then you have to slice thinner. Worst part is where the wing joint was and we remove the leader sinew as much as we can. 

Heat determines tender, every degree above 130 they become a little less tender. At 140, I would not bother to eat them. As you can see I did not slice them thin. Domestics usually have their pinions or flight feathers clipped on one side to keep them from flying. It keeps them home and more tender. As for the wing area and the tendon, you are spot on.

[Flysmallie]

On 3/23/2024 at 5:56 AM, BilletHead said:

               Cooking things here but it's just been favorites. We did get invited to the neighbors last week on Pat's birthday. They made a Frenched pork rib roast. And some great sides. Never had one of these before. Good. Good enough we bought one yesterday to do for ourselves. Speaking of yesterday we went out to eat and we don't do that very often. Pat is now retired so we are foot loose and fancy free. She had a gift certificate for the short street tavern in Montrose Missouri. They have a good selection of food. We shared the place with the doctor she worked with. That doctor provided the certificate. Time to use it, two prime rib dinners. We have enough left to graze for a couple days.

 

People that eat fries with their steak are my people. I love this. 

[ness]

We ate well this Easter Sunday. 

Starting at 12:00 in the pic and going clockwise: smoked pork loin, smoked corned beef, pimento mac and cheese, baked beans, scalloped taters. 

The corned beef was excellent  

Got gifted a bottle of key lime juice, so the missus made a couple key lime pies. Excellent, but we both agreed it was too sweet, so we’ll adjust next time. 
 

Got a little carried away at the Jelly Belly dispenser, dang it. $14 worth, and the guests left us with about $13 worth. 

 

I wonder if they freeze well?

[BilletHead]

11 hours ago, ness said:

We ate well this Easter Sunday. 

Starting at 12:00 in the pic and going clockwise: smoked pork loin, smoked corned beef, pimento mac and cheese, baked beans, scalloped taters. 

The corned beef was excellent  

Got gifted a bottle of key lime juice, so the missus made a couple key lime pies. Excellent, but we both agreed it was too sweet, so we’ll adjust next time. 
 

Got a little carried away at the Jelly Belly dispenser, dang it. $14 worth, and the guests left us with about $13 worth. 

 

I wonder if they freeze well?

                   Dang looks great John. 

   Wonder if they freeze well? Don't know would not be enough left to freeze.

[Johnsfolly]

On 3/22/2024 at 10:59 PM, rps said:

pot stickers.

We love dumplings/pot stickers. Did you make your own dough or were these wonton wrappers?

[rps]

2 hours ago, Johnsfolly said:

We love dumplings/pot stickers. Did you make your own dough or were these wonton wrappers?

wonton wrappers