Do not waste your money.
I’ve probably told this before, but every 6 months or so I go to the Chinese grocery and buy three frozen ducks, then I deconstruct them. The thighs and legs go into the sous vide to make confit. The breasts get set aside for duck breasts. The livers get frozen until I have enough for mousse. The bones and random bits get turned into broth and then almost immediately turn into duck and dumplings. The remaining fat–and there is a lot of fat on a duck–gets rendered for popcorn and roasted potatoes.
It came up because tonight I had thawed a couple of the confit legs, and roasted new potatoes liberally doused in duck fat from the thawed confit. it needed pears and blue cheese in the salad, but other than that absence it may be my favorite meal.
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That ain’t workin, that’s the way you do it.
Duck fat is one those things that will elevate just about anything.
I’m assuming your “duck and dumplings” are basically swapping duck for chicken? Or is there something cool I need to try?
nope, just using the duck remnants from the duck broth, and using duck broth.
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I use it often. It can handle some of the higher temperature cooking and more flavor than butter or bacon fat.
If you deconstruct ducks, you need to leave the skin and the fat on the breasts. There’s still plenty of fat to render.
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Made one of these a few years ago and it turned out surprisingly excellent, so I’m doing another as we speak. Had a jones for roast beef sammiches, French dip style
I also get to take the airfryer on its maiden voyage…will be frying fries in the fryer later.
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OK…now I’m interested in airfryer recipes. Airfryed french fries certainly check out…someone mentioned brussels sprouts earler…what else ya got?
So finally! We have cracked the code for cacio e pepe! It was perfect tonight!
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Bravo!! Cacio e pepe is one of my favorites. What was the trick that finally did it for you?
Food processor with warm tap water to build a paste. Then incorporate with the pasta and pasta water. That may be cheating, but it worked.
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Using a food processor is hard enough that it’s exactly the opposite of cheating.
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Yes, the real way of cheating is to add some sodium citrate. It gives the sauce the perfect texture.
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I may have to give it a try. My problem with carbonara and cacio e pepe has always been consistency of the cheese. I don’t even try to make a paste any more.