| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2128.1 | correction | CGHUB::JORDAN | | Thu Nov 30 1989 12:53 | 1 |
| that should have read serve, not service:-)
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| 2128.2 | One time... | MEMV03::MANDALINCI | | Thu Nov 30 1989 13:07 | 12 |
| We did a duck one Christmas eve and I served a steamed cranberry
pudding with hard glaze, rice cooked in chicken broth and honey
glazed carrots. I also served a homemade cranberry relish with it.
I found the relish helped a lot because duck tends to be greasy
and the tartness of the relish cut through any "oils" left in your
mouth. A side of sorbet would also do this - maybe cranberry for
color. If your host has never cook a duck before, may I suggest
you recommend to her to make sure that it is cooked on a rack so
the fat drains and prick the skin often to drain the fats out.
you will still want to baste but baste from your mixture kept on
the side and not from the drippings in the pan. What a wonderful
traditional meal!!! Enjoy.
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| 2128.3 | YUM!! | CSCOA5::ANDERSON_M | | Fri Dec 01 1989 11:47 | 14 |
|
My favorite accompaniments:
A wild/brown rice combination with pecans and dried tart cherries. (Add
the pecans and cherries when the rice is almost done.)
Orange/cranberry relish. .2 said it well.
Steamed timables of broccoli and cauliflower with hollandaise.
I've found that an average sized duck is perfect for three people. If
you plan on more, cook two.
Mike
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| 2128.4 | Great stuff! | DOCS::DOCSVS | | Fri Dec 01 1989 13:40 | 7 |
| .3 made my mouth water, too!
I serve duck with a dressing that includes chopped apples (Cortlands
are best for this), nuts (I prefer pecans, but walnuts will do),
and raisins. Add rosemary and a little sage.
--karen
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| 2128.5 | Stuffing suggestion | MEMV03::MANDALINCI | | Fri Dec 01 1989 16:02 | 8 |
| I also wanted to add that the recipe I had followed suggested putting
some slices of bread or bread stuffing into the cavity of the bird
to absorb some of the oil. This is not to be eaten. If you plan
on stuffing the bird, I would suggest a stuffing of rice rather
then bread because bread is like a sponge and add some citrus
pieces, maybe diced oranges, then some whole cranberries or raisins,
nuts, etc. You will not be able to eat alot of any stuffing cooked
in the bird because it will have a very heavy taste.
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| 2128.6 | I'll take a quack at it... | PENUTS::DDESMAISONS | | Fri Dec 01 1989 16:23 | 3 |
|
Another suggestion: scallion pie
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| 2128.9 | Wild Rice with Golden Raisins | ERWIN::FARINA | | Fri Dec 15 1989 18:51 | 18 |
| I guess this wasn't the note to read while hungry!
All the suggestions sound wonderful, but how will cranberry complement
the curry/honey sauce? This is a real question; I've never had them
together, and curry and cranberry *sounds* like an odd combo.
My former "beau" prepared a wonderful duck dinner for me last New
Year's Eve ([sigh]No such luck this year!). He served duck with an
elderberry sauce, wild rice with plumped golden raisins and orange
juice, and broccoli with lemon butter. I made chocolate dipped
strawberries for dessert and brought a chardonnay (even though red
wine is usually recommended for duck!). The rice with raisins would
be good with your friends curry/honey sauce, I think.
Are you just a good friend soliciting suggestions, or will you get to
eat some of this feast?
Susan
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