What did you cook?

Discussion in 'Food and Drink' started by Cspirou, Oct 15, 2016.

  1. Cspirou

    Cspirou They call me Sparky

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    Father's day meal! Unlike other people, I prefer to cook my own meal. For lunch I made duck breasts with a mushroom sauce and duck fat potatoes.(potatoes not pictured)

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  2. bixby

    bixby Friend

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    This is exactly what I am making. Curious what did you use for the sauce? White wine, butter, stock?
     
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  3. Cspirou

    Cspirou They call me Sparky

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    Mushrooms were cooked with a combo of olive oil + butter and seasoned with salt and pepper under high heat. You have a little bit of a window to color the mushrooms until they release liquid, then cook down the mushrooms and turn the heat off.

    This is all while the duck breasts are cooking. After you finish cooking the duck breasts, take them out to rest and deglaze the pan with some dry white wine (red is fine too, but I had white). Turn the heat back on the mushrooms, add minced garlic and parsley and pour in the reduced wine sauce from the duck pan. Also add in any juice from the duck breasts while they were resting. Cook this down a bit and add in heavy cream at the end. Serve over sliced duck or in a bowl on the side.
     
  4. bixby

    bixby Friend

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    Got to get a bit of heavy cream, thanks!
     
  5. Cspirou

    Cspirou They call me Sparky

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    Also just wanted to mention that duck breast has one of the greatest taste to effort ratios of any dish. If you are a cooking novice and you want to impress someone for date night, make duck breast. You'll look like a master chef, especially for going outside of beef/chicken/pork.

    Main thing you need is time. Even though you can serve it rare, it's not like steak. You're entire focus is on the skin. No need to score it like everyone says, in fact I prefer it without scoring. Anyway, here is the basic recipe.

    -pat dry duck breast and season with salt and pepper. (Or whatever you want. Paprika is good too)

    -put in a COLD pan, skin side down. Turn heat on low and leave it alone.

    -every 3-5 minutes spoon out the fat from the pan and set aside in a container. All you are doing here is rendering fat, don't worry about anything else. Next time you make roasted potatoes you should use this.

    -after 18-25 min, the skin should be well rendered and the inside should be between rare and medium-rare. Spoon some fat over the meat and turn it up to high. When the skin side is crispy (1 min?), turn it over to the other side and cook for 2 - 3 min. Set aside and allow to rest for a bit.

    -after resting for 6-10 min, cut in thickish slices diagonally against the grain and serve

    I leave the sides up to you. Great with cooked greens
     
  6. Ash1412

    Ash1412 Friend

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    Cold pan technique is great, but can also cause sticking if you use the wrong kind of pan. What kind of pan are you using?
     
  7. bixby

    bixby Friend

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    I use Cspirou technique, exactly, a few weeks back. Worked great for me. I start with cold cast iron pan, not too hot and render a ton of fat out til crispy skin. I do make cut in the skin to help render and crisp.
     
  8. Ash1412

    Ash1412 Friend

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    Yeah well-used cast iron is nonstick so it'd work well with starting cold. Skin scoring/poking is what I'd use when I have to start with a hot pan and oil, like you'd need to prevent sticking with stainless steel pans. But hey, more fat rendered=crispier skin, and who doesn't want that?
     
  9. Cspirou

    Cspirou They call me Sparky

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    I've used a cast iron and non-stick to do this. That being said I am pretty confident this won't stick to anything. I'll report back with stainless steel, but I don't think it will stick to that either.

    If starting meat side down it would be a different issue.
     
  10. Syzygy

    Syzygy Friend

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    You're making me slobber over my keyboard! I love duck.

    I may have to make this for a "cheat day" (I'm now pescatarian generally).
     
  11. bixby

    bixby Friend

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    I made a few mistakes on my duck meal yesterday but recovered nicely and it was tasty. first my right brain said get a non dairy cream, so coconut creamer it was. Then my ingredient rule said taste before using. Oops, way too coco nutty to use in a mushroom sauce. Had some leek stock in the freezer to use as liquid and added some grainy mustard and balsamic to the mushroom sauce. Duck was a bit over done but great none the less. Love those duck fat potatoes.

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  12. bixby

    bixby Friend

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    Hoki Shawarma- I never made Shawarma with fish but this turned out well. Except one half of pita broke apart when trying to open it so I just ate that one with knife and fork.

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  13. Kernel Kurtz

    Kernel Kurtz Friend

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    I have had fish tacos, but never fish Shawarma. Might have to try that.

    Have a little place nearby run by a Lebanese immigrant family that make the best Shawarma and Donairs. I think I just decided what is for supper.......
     
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  14. Cspirou

    Cspirou They call me Sparky

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    Last week I found an Italian deli guy with some awesome stuff. I bought guanciale, lardo and burrata. Tonight I made bucatini with lardo. Check out this cutaway

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    I bought lardo before at some fancy place in San Francisco. This was cheaper and beats the pants off the SF lardo. I forgot to take a pic of the finished product, but I do have a sauce shot

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    Just a simple recipe with garlic, tomatoes, olive oil, lardo and some spices. Based off this italian site

    https://ricette-utenti.cookaround.com/bucatini-al-lardo.html

    Also requesting recipes for guanciale and lardo from any Italian representatives (@Taverius? @Muse Wanderer?)
     
    Last edited: Jul 14, 2019
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  15. toddrhodes

    toddrhodes Friend

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    Dinner tonight. Homemade polish noodles, green beans with fresh bacon bits, chipotle garlic and AP rub fried in bacon grease, deviled eggs with habanero death dust, and then an incredibly tender (albeit fatty, but I cut that off as I ate) wagyu ribeye.

    Steak was about 1.5" thick or a little more. Crusted in 50/50 S&P with a sprig of thyme and rosemary from the garden. Into a sous vide bath for 5 hours at 127, then finished over a full charcoal starter with a cast iron grate on top for a minute or two each side, flipping a lot.

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  16. ekfc63

    ekfc63 Acquaintance

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    Cooked a dinner party a while back

    Appetizer of Seared Scallop and Dungeness Crab with Sea Urchin Sauce - Took me f'ing ages. Bought live crab, live scallops and live sea urchin.....
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    Followed by Chicken Chasseur using French Cooking Academy's recipe. I even made the stock for the sauce which does make a difference. Love the website and Stephane's YouTube videos. The guy should have his own cooking show on TV. Roast spuds using Serious Eats "The Best Crispy Roast Potatoes" recipe which entails infusing the oil in rosemary and garlic, straining, using the oil for roasting the spuds and then tossing the cooked spuds in the garlic and rosemary. Yes they were the best roast spuds I've ever eaten. They would have been even better had I been allowed to use duck fat but sadly my wife doesn't do that kind of thing.
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    Last edited: Jul 15, 2019
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  17. Cspirou

    Cspirou They call me Sparky

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    ^^

    Goddamit!
     
  18. yotacowboy

    yotacowboy McRibs Kind of Guy

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    LOL pro chef shit now up in this thread.

    And don't give me the "i'm just a home cook" when you're ripping out radish garni on the mandolin and tossing microgreens with tweezers and dropping roe like it's ketchup. Baller!

    Seriously, tho, delicious plates. Keep it coming!
     
  19. ekfc63

    ekfc63 Acquaintance

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    I don't read Italian, but that looks like Pasta a L'Amatriciana, a dish I always associate with Guanciale.
     
    Last edited: Jul 15, 2019
  20. ekfc63

    ekfc63 Acquaintance

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    Lol.....No pro chef here fellas. Honest. I'm just a construction dude that likes to cook. I'll admit to being a little bit of a perfectionist.
     
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