Garden Diary - November 2021

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Duck Redux
Friday, 26 November 2021

The fresh duck I bought at the supermarket was cut up by the butcher - boned the breasts, two leg quarters, left the wings on the carcass which I would use to make stock.

The two duck breasts were our Thanksgiving dinner entree. The leg quarters will be confit.

Coarse salt, fresh ground black pepper, fresh thyme and rosemary. Mix herbs and salt,
rub over the leg quarters, refrigerate. Turn every few hours. Then in the evening rinse
away salt and herbs, pat the meat dry and again refrigerate. On Thanksgiving morning

I slowly poached the legs in the stock made from the carcass, carrot, onion, and celery.

Then on Friday dice carrot, celery, onion and saute in duck fat rendered off the carcass.

Add one cup of de puy lentils and stir with the vegetables until coated with
fat. Add the duck legs and enough duck stock to cover everything. Bring to
a slow boil and cover pot. Reduce heat and simmer for approximately an hour.

Saute, using duck fat, until cabbage starts to wilt. Add stock, cover pot and simmer.

Delicious cold weather dinner of duck redux, with lentils and red cabbage.

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