I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. Still cooking and baking is one of the few mind relaxing activities in these times of home quarantine and COVID! This potato “cake” is a relaxing repetitive activity that makes […]
Duck Fat Potato Cake Read More »
We shot a limit of teal (small ducks) this year on one of our trips. It was two of us and my buddy did not want to take his share and deal with the clean-up. I was happy to take his share of the hunt (even if I am never happy about the cleanup of
I travel a lot for work typically for a project in one city that could take anywhere from a few weeks to over a year. Travelling every week for a few days to the same city can be weary. The upside to this latest particular engagement is that it is in the lovely city of
Pok Pok: Wild Duck Laap, Thai Pork Fried Rice, Cucumber Salad Read More »
To be perfectly honest, I am not a 100% sure this guy was a Pintail, more like 90% sure. We shot several Pintail ducks during a hunt this season. We hunted in a flooded marsh next to large rice fields and almost all of the ducks, including the Pintails, where covered in a thin layer
Honey and Spice Roasted Pintail Duck, Beets and Fennel Read More »
From the minute I read the title of this lovely recipe I knew I had to give it a shot. It’s a whole de-boned duck stuffed with a hearty mixture of grains (Farro), dried figs, herbs and nuts. Then The bird is roasted and basted till succulent and crispy. A bit labor intensive? Yes. Just
Duck Stuffed with Farro, Figs, and Hazelnuts Read More »
I’m still working on my wild duck cooking skill and the best result I’ve gotten so far is through removing the breasts and legs and cooking them separately. I’ve made a “quick salad” for my kids and I recently and I basically sautéed everything for different times and then sliced and served on top of
Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce Read More »
About a month or so ago I finally got all my plans in order and booked a hunting trip with a local guide to see if I can get myself some wild ducks. It’s been many years since I’ve been hunting but finally I get myself a gun, license and practiced some clay shooting at local
Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce Read More »
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The Cooking of Southwest France“. The bread is the Pain de Campagne (country bread) recipe from Peter Reinhart’s “The Bread baker’s Apprentice“. Making a proper Cassoulet is a good bit
The combination of pumpkin (or butternut squash in this case) and banana seems has been something I’ve wanted to try out for a while. Specifically since I saw it in an Alinea dish combined with duck. In the Alinea cookbook the recipe is for a pumpkin soup and bite of grilled duck breast with a
Thai Duck, Barley, Pumpkin puree and Banana pudding Read More »
Work has been kicking my ass lately and I barely have time to actually cook some interesting stuff let alone post about it. This was more or less a spur of the moment dish that turned out amazing. I have several duck legs confit in the freezer and some pepper jelly in the fridge (yes,
Duck Confit with Corn Cakes Read More »