Wednesday, February 13, 2013

Rosie Makes Duck Moreovers.

The other day, Rosie made another one of Mrs. Chiang's recipes.
Duck has been on my list of To-Make things
and I made Mrs. Chiang's Szechwan duck.
I restrained Middle Hawthorne from eating all the duck,
because I was not satisfied with what I made.

My meal was unbalanced.
I didn't serve anything with the duck.
Hell, it was all I could do to cook the duck.
This was a three-day process,
drawn out because the duck needed to marinate the first day,
then I had to steam it on the second day,
and the third day I fried it.

So I started thinking.
That can either be a very good thing or very bad thing.
This time it was exceptionally good.

The problem with duck
is that it is extremely fatty and rich 
and overpowering to me.
I cannot eat a meal of duck breast or thigh, wing, or leg.
It's way too heavy.

As I mentioned in my earlier post,
Mid Haw had no such problems with the duck.
I had to tell him to stop eating it
because I wanted to take it in a totally different direction
and I was scared he was going to consume all of it.
He is a 25-year old strappin' youngun, mind you.

Back to the original premise:
Rosie is making Duck Moreovers.

 As I said,
Duck is heavy.
I needed a conveyance to carry the duck.
But I needed the duck to be a star.
An accent -
but not overpowering in any way.

Does that make sense to you?
It did to me.

I decided on a bunch of colors and fresh vegetables 
for the base salad.

The duck,
I will slice and small dice,
sauté in buttah and oil,
and use as croutons in the upcoming salad.

Duck croutons.
Think about it.

Now, let's go to the salad.
For the fixin's:
Mixed lettuce leaves
Pear, cored, unpeeled, diced
Apple, cored, unpeeled, diced
Lime juice to let the pear and apple sit in.
Radishes, sliced
Cucumber, stripy peeled, seeded, diced
 Carrot, julienned
Broccoli stem, julienned
Mint, chopped
Cilantro, chopped
Radicchio, sliced
Broccoli or alfalfa sprouts
Bean sprouts
When Mr. Hawthorne and I were in Red Lodge, Montana,
we found a kitchen store
that had a particular utensil for julienning.

We love it.

I julienned about half a peeled carrot stick
and an equal amount of peeled broccoli stem.

Next, I shredded some raddichio
and thin-sliced hot radishes from the garden.

Imonna roll here.
Scallions from the garden
and red onions.

I striped the peel
and small-diced the cuke.

We bought one of those plastic containers of mini peppers.
Multi colored too.
I'm dicing one red one.
And we save the seeds to plant in the garden.

Next, I cored and diced a red apple.
Leave the peel on for the pretty.

The apple immediately went into lime juice.
Toss to coat.
We want the apple sparkly and firm and bright.
No oxidation.

Core and dice a pear.
I left the peel on.

Combine it with the lime juice and the apple.
Toss to coat with the lime juice.

I went to the yard and picked mint and cilantro.

Minced it.

Added the pear and apple dices 
to the rest of the salad.

Bean sprouts go in.

Broccoli sprouts in.


Next, I diced my duck meat.

Beau is extremely interested
in what I'm doing.
Nana's kitchen has so many smells
he's never experienced before.
It's a very exciting place for a dog to be.

I heated my skillet
and added a short tablespoon each of butter and oil.
Add in diced duck.

Sauté over high heat.
We want crunchy.
Set aside.

Rosie's Citrus Dressing 
1/4 lime juice
1/2 cup rice vinegar
1 TB Tamari sauce
1 tsp sugar
1 TB sweet chili sauce
1 TB honey
1/2 tsp sesame oil
1/2 cup oil
freshly ground salt and pepper to taste
Combine first seven ingredients.
Slowly whisk in oil to make a nice emulsion.
Season to taste.

Let's make a salad.
Bed of spinach and assorted lettuces.

Top with accoutrements.

Add crunchy duck croutons.

I loved this and so did Middle Hawthorne.
The richness of the duck is
tempered by the acidity of the dressing.
The fruit and cucumber happily cleanse the palate.


Lea said...

That looks SPECTACULAR! I can imagine the zing and the fresh crunch with the fatty, rich duck!

Lea said...

Oh, and Beau makes me smile. Good dog.

Rosie Hawthorne said...

Thanks, Lea. I loved the crisp crunch of the duck in the salad. The fruit and the cucumber really lighten it up. And Beau-Beau's a sweetie. It's nice having him and Middle Hawthorne home for a while.

Marilyn said...

That is one pretty salad.

Rosie Hawthorne said...

Thanks, Mar. I love a pretty salad.