I managed to pick up a couple of duck breasts that were on offer. I had a nice meal recently that included duck breast served on duck hash.
The recipe for this meal involves jointing a whole duck, serving the breast on top of the hash in which the shredded duck leg meat is mixed with potato and onion.
As I have 2 breasts and I only need one, so can I simply substitute a breast for the leg meat or will the breast have the wrong texture or other shortcoming?
Like poultry, duck has fatter legs than breasts and also the meat itself is darker, adding a different flavor to the meal. The fat in the legs will melt and the potatoes and onions will cook in it.
It would be great if you had some duck fat to add to the breasts or at least any kind of fat, for the flavor. But if you like to eat learn unfatty meals, you can stick with the breast only.
This happened a couple of years ago, but I still don't have an answer. Christmas eve. I had a duck in the oven. I tried to cook it at a slightly lower temperature and a little longer than the recipe dictated. Also, I didn't turn the duck over at all. The duck was completely done. My wife complained about the horrible taste of the breast, while I was happily eating the leg. Later on I found that the breast was foul smelling and tasting... Any idea why this would happen? Did I cook too long, should I have turned the duck over, why should the leg be tasty and the breast foul???
First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but I don't like it). Since I work like 10 hours a day and I don't come home for lunch, I have to take my food to the work. So I usually cook the meal at night and I have lunch for like 2 days. But when I tried to grill the chicken, the taste wasn't very nice. The only condiment I'm using is salt. So, here is my question: can I grill a chicken breast at night and eat it at 12:00pm and 18:00pm
I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish. I also don't consider a meal without some form of protein that isn't cheese to be a meal, and vegetarian meals aren't considered kindly by those I cook for, so I really need at least some meat with every meal. So my quandry is how to serve my pasta caprese as part of a meal with meat. In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another
This is something I've planned on trying but haven't wanted to spend the $ for experimentation. Buying sliced turkey for lunches at the deli is a tad pricey. At my local market I can get frozen turkey breast for a much better price per pound. But, the turkey breasts are 3+ pounds, and my household would use ~ 1# a week. I figure I can just get a turkey breast, roast, make slices, and freeze a couple of batches for upcoming weeks. So, for the question. Do turkey slices thaw out ok in terms of texture and taste?
I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts with honey and soy recipe. My concern is that having not cooked duck breasts before (yes, I know, shameful! =) and having picked the recipe based on the fact that it sounds good and appears to have fairly detailed instructions, my inexperience in handling duck could result in a poor end result. So: Are there any tips, things to look out for or techniques when cooking duck breast to obtain a great outcome? Are there any glaring
I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone attached. However, all the recipes I find for Sous Vide calls for meat without the bone (typically 55 C for up to 48 hours). Is there anything I need to do different to make it on the bone? (My circulator is the drop-on kind and can handle 40 liters, so I can fit the leg. Also, I have vacuum bags by the roll, so as long as I can find a leg which is quite thin, that shouldn't be a problem either
Duck livers fried in butter are my favorite "chef's snack". I sometimes opt for roast duck for dinner so I can have my 4:00 treat. I've recently found a source of same day slaughter duck livers in 1-2 pound quantities. This sounds like a great opportunity for a delicious appetizer. I'm thinking of a Chinese spoon presentation, but it needs something to make it special. Are there any classic presentations/pairings or other novel ideas?
Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, describes how to cut the breast, leg, and wing from the bird, but doesn't say to do anything with the back (other than, presumably, to put it in stock). The back meat tastes perfectly fine to me, although it isn't a large pretty chunk like the other pieces. Why aren't there instructions on how to carve it too? Should I serve up the back meat? Keep it for myself? Use it as a part of some other cooking?
of the chicken. I have noticed this to be more present when in pieces e.g. small cut chicken or leg pieces rather then breasts. On the next try I will boil my salt first, however I had been stirring with a spoon...? On one day I brined a chicken with 17 grams salt and only 5 hours, a leg piece came out perfectly, another leg piece OK and the breast didn't. Why on this day did one piece come out great whereas other... in there? Apologise for so many questions, I'm just trying to give as much info as possible. Hope somebody will kindly answer. I brine everyday and can hardly seem to get a good brined leg on any day