|
| |
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Remove bacon rind and cut bacon into
sticks 1" x 1/4". Simmer for 10 minutes in 2 qts of cold water , drain, rinse in
cold water, and dry. Saute slowly in flameproof casserole with oil. When very
lightly browned, remove, leaving fat. Season chicken. Brown in fat and 1Tbutter.
Return bacon to pan, cover pan and cook slowly for 10 min, turning once. Warm
brandy, ignite and pour over. Add wine and just enough stock to cover chicken.
Stir in tomato paste, garlic and herbs. Bring to simmer, comer and simmer slowly
for 30 min or until chicken is tender. While chicken is cooking, drop onions
into boiling water, bring back to a boil and let boil 1 min. Drain, shave off
both ends of onions, peel carefully, and pierce a deep croiss in the root end
with a small knife (to keep onions whole during cooking. Heat 1-2 T cooing oil
in frying pan, add onions and toss for several min until lightly browned
(patchy). Add water to halfway up onions and pinch salt. Cover and simmer slowly
for 25-30 min unti tender. Trim base of mushrooms, remove caps from stems and
clean. Cut caps into quarters, stems into bias chunks. Heat 1 T butter and 1/2 T
oil in frying pan; when bubbling hot, toss in mushrooms and saute over high heat
4-5 min until lightly browned. Drain out cooking liquid into a saucepan. Skim
off fat and boil down liquid to 2.25 c. Remove from heat. Blend 2-3 T flour w 2
T softened butter and whisk into cooking liquid. Simmer, stirring a minute or
two until the sauce has thickened. Scrape onions and mushrooms into sauce and
simmer to blend flavors a minute or so. Pour sauce over chicken. It is now ready
for reheating, but can be set aside until cool, then covered and refrigerated
for a day or two.) Shortly before serving, bring to a simmer and simmer 4-5 min
until heated through (do not overcook). Accompany w parsley potatoes. |
| Bacon |
3-4 oz chunk |
| |
Vegetable oil |
4T |
| |
Tomato Paste |
1 T |
| Cornish Hens Supreme | Serves | 4 |
| Season hens w rosemary, salt and pepper. Put stock, onion and carrot in saucepan. Boil 10 min. Add hens and poach gently 30-35 min
or till just tender. Remove from broth and keep warm. Reduce broth to 1.5 cups and skim off fat. Melt butter and blend in flour.
Gradually add broth and cook, stirring, until thickened. Simmer 5 min. Stir in cognac. Beat egg yolks w cream and blend in a little
sauce. Stir slowly into mix and cook 1-2 min longer. Split hens and put on hot platter. Pour some of sauce over top and sprinkle w some
chopped parsley. Serve w remaining sauce. |
|
Dinner in a
Roaster |
Serves |
6 |
|
Season chicken.
Melt butter. Add scallions and sauté 1 min. Stir in remaining
ingredients. Use to stuff roaster, tying legs together and folding wings
back. Roast 30 min per pound at 350. Remove from pan. Skim fat. Stir in
wine and simmer 1 min. Serve sauce w chicken. |
|
Wine, Madeira |
2 |
|
T (or Marsala) |
|
Bacon |
2 |
|
slices, cooked
& crumbled |
Duck Breast w/ Pomegranate-Wine
Sauce
Set rack at lowest position in oven. Preheat to 450. Rub both sides of duck
w olive oil and 2 tsp marjoram. Sprinkle w s&p. Working in batches, sear
breasts, skin side down, in heavy large skillet over high heat, until skin
browns and fat is rendered, about 8 min. Transfer, skin sides down, to rimmed
baking sheet. Drain all but 1.5 T fat from skillet for sauce. Roast duck until
thermometer registers 145, about 20 min. Transfer to cutting board. Pour off all
fat. Add wine to sheet and scrape up browned bits; add to sauce. Simmer 5 min to
bring out flavor. Thinly slice breasts and serve w sauce.
Olive Oil 1 T
Duck Breast 3 lb boneless
Marjoram 2 tsp |
Duck Confit
|
Season legs w
salt, thyme, and bay leaves. Cover and refrigerate 2 days. Preheat oven to
200. Heat fat in medium ovenproof pot over high heat until hot. Meanwhile,
rinse legs and pat dry. Add legs, garlic, parsley and peppercorns to hot
fat. Place in oven and cook till tender, about 2 hours. Remove from oven
and cool to room temp. Transfer legs to rack to drain. Strain fat into
clean pot. Bring to boil over med high heat, reduce to med low and simmer
until all duck juices have evaporated (15-20 min). Skim off scum and cool.
Put legs in enamel pot or ceramic crock. Cover legs with fat by 2 inches.
Refrigerate at least 1 week and up to 2 months. |
|
Duckling |
4 |
|
legs with thighs |
|
Pepper |
6 |
|
black
peppercorns |
|
Duck--Caneton
au Vin Blanc |
Serves |
4 |
|
Roll duck pieces
in flour seasoned w garlic salt, pepper and paprika. Brown in butter.
Place in large casserole w bay leaf and tarragon. Add chopped scallions,
chopped duck liver and gizzard and wine. Cover and bake at 375 for 1-1.5
hours. Add warm sour cream mixed w olives. Cook, uncovered 25-30 min. |
|
Olives |
0.5 |
|
c chopped green |
| Long cooking yields tender duck with perfectly crisp skin. Set rack in middle of oven, then preheat to 300. Rinse duck w cold water
inside and out, then pat dry. Discard any large pieces of fat, then trim off wing tips. Season w s&p and rub w garlic. Stuff cavity w a few
sprigs of thyme. Pierce skin and fat with a sharp paring knife (be careful not to cut into flesh) by inserting the tip of the knife on the
diagonal (not straight n) and making dozens of slits all over the duck. Place duck, breast side up, on a rack set on a shallow roasting
pan. Roast for 4 hours, removing bird from the oven every hour and piercing skin and fat again Each time you pierce duck, pour off fat
(it can be strained and stored in a sealed container in the refrigerator for use as "rendered duck fat" in duck
confit) and turn bird over, allowing it to roast for 2 hours total on each side.) Increase temp to 350. Season duck w s&p and cook until the skin is crisp and
browned, I hour more. Allow to rest 20 min, then garnish w remaining fresh thyme. To serve, hack the duck into small pieces, bone and
all, using a sharp cleaver. |
| Duckling | 1 |
| pekin (long island) |
| Garlic | 3 |
| cloves, peeled & chopped |
| Fettuccini w Pecans, Smoked Chicken & Ricotta | Serves |
| Oeufs aux Foies de Volaille | Serves | 4 |
| Roll livers in flour and brown in butter w green onion. Season. Dissolve bouillon cube in Madeira and pour over livers. Simmer 3 min.
Beat eggs till foamy w evaporated milk. Spread liver in ramekins. Pour in eggs. Cover and bake 25 min @ 350. |
|