BLAKE’S DUCK

2009 december 16. | Szerző: statinal

 BLAKE’S DUCK, GREEN ONION AND CHICKEN SAUSAGE GUMBO
Serves 10-12

Blake LeMaire comes from the Acadian prairie, so he favors a
lighter, brothier gumbo over our thicker and richer New Orleans-style
gumbo. This recipe is designed for a mallard or a black duck, but any
duck, or a goose for that matter, will work well, too.

1 cup canola oil
1 cup flour
3 large onions, diced
1 large duck, cut into 12 pieces
2 tablespoons Creole spices (1 tablespoon each of paprika, coarse sea
salt, freshly ground pepper, garlic powder and onion powder, 2
tablespoons celery salt, 2 teaspoons cayenne pepper and 1/2 teaspoon
ground allspice)
2 pounds spicy chicken sausage links, sliced into ½ inch-thick rounds
2 green bell peppers, seeded and diced
2 cloves garlic, minced
6 to 8 green onions, chopped
4 quarts chicken stock
2 bay leaves
1 pound smoked pork sausage links, chopped
1 tablespoon Worcestershire sauce
Salt
Freshly ground black pepper
Tabasco sauce

1. Make a roux by heating the oil in a large cast-iron or
heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It
will immediately begin to sizzle. Reduce the heat to moderate and
continue whisking until the roux takes on a nice brown color, about 15
minutes. Add the onions, stirring them into the roux with a wooden
spoon. Reduce the heat to medium-low and continue stirring until the
roux is a light brown color, about 10 minutes.
2. Season the duck with Creole spices. Add the duck to the pot,
increase heat to moderate, and cook, turning the pieces until browned,
about 10 minutes.
3. Add the chicken sausage and stir for a minute, then add the bell
peppers and garlic. Increase the heat to moderate and cook, stirring,
for about 3 minutes. Add the green onions, chicken stock, and bay
leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the
heat to medium-low and simmer for 45 minutes. Stir occasionally and
skim off the fat from the surface of the gumbo every so often.
4. Add the smoked pork sausage to the pot, then the Worcestershire.
Season with salt, pepper and Tabasco. Simmer for another 45 minutes,
continuing to skim the fat off the gumbo. Serve in bowls over rice.

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My New Orleans

2009 december 16. | Szerző: statinal

I just did pheasant for Thanksgiving. Finding the bird was a bit
tough though. Are there any places you’d recommend for those of us
without a rifle and boots? — Epicurette

These days we’ve got many places to choose from for our “wild” game needs like Broken Arrow Ranch and D’Artagnan
as well as others who offer great options to wild game. The other
option is to befriend a hunter, hunters love sharing their game and
conversation surrounding it.

I would like a recipe for grouse, got a couple in the freezer right now. — cjhsa, Michigan

Do exactly as I did for the whole ducks above. Be sure to season the birds inside and out before searing in a touch of butter.

What is your favorite way to prepare squirrel? –Steve, Tallahassee

I love squirrel gumbo. Follow this recipe for Blake’s Teal gumbo
from my new cookbook “My New Orleans” and substitute quartered squirrel
for the teal.

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Living in Arkansas

2009 december 16. | Szerző: statinal

Living in Arkansas, we do a lot of duck hunting and usually end up
with a freezer full of meat to last through the year. Do you have a
great recipe for duck? Do you have any advice on how to keep the meat
juicy? — S.C., Arkansas

Sure do, It all depends upon the duck. If they’re “breasted out”
then treat the breast like they’re little cutlets of beef and sear them
in a pan with a touch of oil. Season them as you wish but make sure you
remove whatever silver skin or sinew that may be attached, it will tend
to be tough. Sear them over high heat and brown them in the skillet on
both sides before removing. Next add some chopped shallot and garlic to
the pan and reduce heat to medium and stir being careful not to burn
them. Once they’ve become translucent add a bit of your favorite
preserves to the pan along with a couple dashes of rice vinegar and
chicken or beef broth, stir and cook for a few minutes before removing
from the heat and serving with the duck breasts. I love doing this with
peach, fig, blackberry or even pepper jelly preserves. Of course season
with salt and pepper as you’d like. It’s quick and dirty but good. Cook
them a little or a lot. For the breasts above don’t cook any more than
medium or they’ll be as dry as can be. As for the whole duck, you’ll
want to braise it with liquid for long periods of time (two hours or
so) until the meat is tempted to fall from the bone. Brown the whole
ducks in a pan and place them into a roasting pan with plenty of
onions, garlic, celery and carrots. Add a bit of red wine and chicken
stock to the pan and cover with foil. Cook them for two hours at 350
and serve with your favorite rice or pasta. For even more flavor add
some dried wild mushrooms, thyme and bay leaves to the pan.

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Don’t rush to eat

2009 december 16. | Szerző: statinal

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Where to cook

2009 december 16. | Szerző: statinal

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Turkey

2009 december 16. | Szerző: statinal

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9 Secrets to Cooking the Perfect Turkey

2009 december 16. | Szerző: statinal

 It is that special time of year again, when we spend lots of time in
our kitchens, and make fabulous feasts for our family and friends.
Whether you are cooking for a crowd, or just having an intimate dinner
with your significant other, it pays to incorporate some turkey cooking
tips to help ensure a juicy and tasty bird.

Roasting a turkey is
much more difficult than many other types of poultry. A turkey has a
much larger breast in comparison to the rest of the size of the bird.
This means that the breast of the turkey will dry out before the rest
of the bird cooks through. Commercial turkeys
have been breed to have huge breasts because that is what consumers
want. The modern commercial turkey’s breasts are much larger than those
of wild turkeys.