A few weeks before Christmas, Chngy requested a “Renaissance” bird for Christmas dinner. A pheasant, or quail would have been ideal he suggested, but he would settle for duck. And no cheating by running off to Aldi and purchasing a Turducken either. Now, I love duck, but have never cooked it from scratch, preferring that quick trip to Chinatown to purchase a perfectly cooked specimen for Peking Duck or spring rolls. Always wanting to please, I enrolled in a cooking class to master the art of deboning a duck. A few days before Christmas I headed off to The Golden Pig, accompanied by my friend Suzanne. And what a wonderful afternoon! The class consisted of twelve people broken into “teams” of four. We all had a chance to debone a duck (which of course Suzanne could do perfectly and I had lost some enthusiasm for after I found out the day before my butcher would do for free without risk to my fingers being amputated) then split up to make different courses. Below you can see the confit of salmon salad. Sooo good. The confit changes the texture and flavour of the salmon without really cooking it. Not as difficult as I thought either, but unlikely to do at home as it uses so much oil!!
So what will I take away from this? I liked the plating of the deconstructed potato salad on the plate with the drizzle of dressing (mayonnaise, sour cream and lemon juice with some dill chopped up) but I think that instead of the confit, some good quality smoked salmon would be a lovely ladies’ luncheon or a good starter.
Above is the deboned duck stuffed with an omelette with a fresh cherry sauce. Certainly NOT making this one at home! The recipe required a lot if things that had been made earlier – duck fat, duck stock – and let’s face it, while I have the time, I don’t want to eat that much duck or spend THAT much time on one meal! And the stuffing was not a favourite. So, I loved the concept, could get the butcher to debone the duck, and would probably stuff with something a little more fruity. This was served with lemon green beans which were superb! Steam the green beans and whilst warm toss through butter, lemon zest and some lemon juice. We had these on Christmas night with the roast turkey and they are amazing!
Now, there was a fabulous roulade, but no photos – Suzanne and I had got to chatting and I just forgot to photograph! My thoughts at the time were -mmm, nice, but wouldn’t a pav be juts as good?? And I do make a gran pavlova (stay tuned)
So Chngy did NOT get his Renaissance bird for Christmas. We did have duck for lunch – one that I had slipped into Chinatown for on Christmas Eve (along with half of Brisbane by the look of the line!) Maybe next year Chngy!