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Oh yes, I agree. I had forgotten just how close to Christmas day we are.
Still have time for this.
A duck is small enough to place in a refrigerator.
Oh yes, I agree. I had forgotten just how close to Christmas day we are.turkey is usually hung for a week or more, from killing to cooking, so a bit late for that.
Still have time for this.Duck is usually hung for a minimum of 3 days, but up to a week between slaughter and table.
A duck is small enough to place in a refrigerator.the birds will have to do without hanging. It would be high risk anyway, it's hard to find a completely cat proof place here...
Outside the oven you mean? But it will be cold by then?and then let it rest for maybe 30-40 mins.
Resting, in this house, involved an aluminium blanket. It doesn’t get cold, if we’ll wrapped.Outside the oven you mean? But it will be cold by then?
Keep it in the tin and/or well wrapped with foil, you need an air gap. It will keep cooking for a bit in its own heat and then gradually slow down. It won't cool down for hours.Outside the oven you mean? But it will be cold by then?
Just a single layer of aluminium foil? I'm afraid that won't keep anything warm for 30 minutes in my kitchen in the winter, but it likely will in my neighbour's trailer, so still a possibility. Provided he can keep the cats away...Resting, in this house, involved an aluminium blanket. It doesn’t get cold, if we’ll wrapped.
At a usual room temperature I guess? Not in my 6°C kitchen I'm afraid. But I could turn the oven off and open the door a little, with the wrapped bird inside, that should work about the same.Keep it in the tin and/or well wrapped with foil, you need an air gap. It will keep cooking for a bit in its own heat and then gradually slow down. It won't cool down for hours.
It usually is a single layer, but vaulted, so the foil is making a little house, rather than a fitted sweater. I’ll see if I can find a pic.Just a single layer of aluminium foil? I'm afraid that won't keep anything warm for 30 minutes in my kitchen in the winter, but it likely will in my neighbour's trailer, so still a possibility. Provided he can keep the cats away...
I rest all my meat. It really improves it. Steak often rests as long as it was in the pan. And the turkey or duck will have been at 200C so it really won't cool down much. You need a sort of tent of foil to trap the steam and hot air.At a usual room temperature I guess? Not in my 6°C kitchen I'm afraid. But I could turn the oven off and open the door a little, with the wrapped bird inside, that should work about the same.
I think I'll use a recipe without the resting bit though, less complicated.
I just throw a bit of cooking Madeira into the cooking juices, really, just before serving... I just eyeball it, and have to admit I completely forgot to buy the stuff this year, haha. So just ducky juice with the breasts this year, which should still be good. Most proper sauces have a thickening agent that's a no-go for me. but if you want something as it should be, the super market sells it ready made this time of year.@jessj , I love the very clear instructions on both duck and turkey, and I have a feeling everything will turn out delicious if I just follow them.
Which is no reason to not have @JoKalsbeek 's red wine sauce and a chocolate dessert with it of course.
So how do you make the red wine sauce? No matter that you can't cook.
If you reduce your sauce once you’ve added your Madeira by at least 1/2 of the volume it should thicken up to a nice coating consistency and whisk a nob of butter in at the end will give it a lovely shine ( pay reduce I mean let it simmer and stir it until it reduces down - not make less of it lol)I just throw a bit of cooking Madeira into the cooking juices, really, just before serving... I just eyeball it, and have to admit I completely forgot to buy the stuff this year, haha. So just ducky juice with the breasts this year, which should still be good. Most proper sauces have a thickening agent that's a no-go for me. but if you want something as it should be, the super market sells it ready made this time of year.. I don't think there's a lot of Jumbo's up north, but I'm sure there's similar super markets out there in the sticks.
Tried to post this with links, but the forum wouldn't have it for some reason...
Sounds like something I should frame rather than eat, sounds lovely... You're making my mouth water now, haha.If you reduce your sauce once you’ve added your Madeira by at least 1/2 of the volume it should thicken up to a nice coating consistency and whisk a nob of butter in at the end will give it a lovely shine ( pay reduce I mean let it simmer and stir it until it reduces down - not make less of it lol)
Will work with any wine sauce, a chef I worked with years ago used to do it with just red wine on a low simmer for ages until there was about a less than a 1/4 of it left - delish over steak and red meatsSounds like something I should frame rather than eat, sounds lovely... You're making my mouth water now, haha.(I don't have duck often but ooooh.... I do love it!)
He's usually on his own these days, last year he turned up with 2 others but when he came back this year he's on his own. I gave him some of my Swan and Duck pellets and now he mooches around the anglers so he must have liked them! We love pigs too, so much character and quite amazing to watch how they let others eat at the same time without being greedy, they are always interested in us tooOf course they do. They were bred for their meat.
Ducks have amazing characters, but so do pigs, and we still eat them.
I'd rather eat an animal that has lived a happy life free roaming than one from the supermarket.
Still, I hope your favourite muscovy duck will live out a long and happy life on your river!
Forgot some rather crucial groceries, so picked up the cooking Madeira at 8 a.m. this morning as well. I'm all inspired now, haha!Will work with any wine sauce, a chef I worked with years ago used to do it with just red wine on a low simmer for ages until there was about a less than a 1/4 of it left - delish over steak and red meats
And here the plans have changed again!Forgot some rather crucial groceries, so picked up the cooking Madeira at 8 a.m. this morning as well. I'm all inspired now, haha!
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