Month: June 2015

Duck, Duck, Salad

I never liked playing Duck, Duck, Goose. It’s an interminable game that’s excruciatingly boring for unpopular kids and overly exhausting for those who are continually picked. And no matter who you are, you still have to sit there and be repeatedly patted on the head by probably unwashed hands. As if that wasn’t enough, it’s completely nonsensical, because by far the funnest part is when you become the picker, but you only become so when you “lose” the chase! So is there ever really a winner? Now, these two duck salads are a different story. Together, they have something for everyone. One uses breast meat, the other dark meat. One is fresh and tangy, with dried cranberries and sharp cheese, the other is sweet and creamy, with cherries and hints of licorice from fennel. Whichever you choose (I hope you choose both) you won’t be disappointed. So, without further ado, I present part three of my duck series. If you’re interested in other duck recipes, check out some previous posts: Duck Ramen + Whole Roasted …

Blackberry Duck Liver Smørrebrød

So, you’ve made a whole duck, stuck the carcass and giblets in a slow cooker to make rich stock, but now what do you do with the liver? You can’t refreeze it. Sticking it in the fridge doesn’t seem like a good idea and you feel guilty throwing it away—make yourself a quick, nutritious, and delicious lunch! Part two of my duck series consists of my second smørrebrød recipe. If you’re unfamiliar with smørrebrød, check out my previous post, Smoked Mackerel Smørrebrød with Dill and Chive Blossoms! Depending on the size of the liver and how many blackberries you use, this can make lunch for one or two. Ingredients one duck liver 1-2 teaspoons olive oil half a shallot handful blackberries, mashed 2-3 slices Danish rye bread (or other dark, seeded bread of choice) butter arugula purple pansies, for garnish Directions Peel and thinly slice half a shallot. Heat oil over medium-high heat and add shallot, sautéing until slightly softened. Cut the liver into small pieces and add to the pan, stirring for 4-6 minutes …

Duck Ramen + Whole Roasted Duck and Rich Duck Stock

I have these moments when I ache for the future. It’s usually when I have too much time on my hands. Whether the anticipated event is a few hours, a few days, or a few months away, I abhor waiting. My parents always told me that I wanted instant gratification, that this was not good for my character, and I needed to learn to wait. However, I feel as though I’ve done my share of waiting in this life. As the daughter of a preacher, many hours of my childhood were spent waiting after church for all the little old ladies, happy young couples, and the occasional disenchanted parishioner to shake the hand of my mother and father. Now and then I stood next to them, resigning myself to the hugs I would no doubt receive from the well-meaning elderly, ending up with aching jaws from forced smiles, and smelling like a perfume factory whose target consumer group is women over seventy. I’m not complaining about this, mind you; these memories are fond ones that …