Subj : Travelling was: BBSes
To : Ruth Haffly
From : Dave Drum
Date : Sat Jun 03 2023 06:00:08
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Looks like this could be made with almost any fruit; I'd probably not
RH> use durian, however. (G)
DD> Lack of supply?
RH> As good a reason as any. We've seen it in some of the Asian stores
RH> around here but not yet picked one up.
DD> Some years ago we had two tornadoes hit my town. Among other things
DD> they took out a S.E. Asian restaurant supplier and the next door
DD> neighbour, a basttery supplies. Batteries and durians were frond over
DD> two miles from their respective stores. Fortunately no one was hit
DD> with either.
RH> That could have put a lot of hurt on somebody. We got home from a
RH> cruise/inland tour of Alaska yesterday, me recovering from bronchitis &
RH> Steve with some kind of head/chest bug. Saw your note about pneumonia
RH> and an O2 concentrator, hopefully you're doing much better. I've been
RH> using a concentrator since last November; I think it did keep the
RH> bronchitis lighter this time around.
May 2023 was not a good month for me. Without the excellent medical care
available to me here I'd have been dead from any of my three trips to
hospital. My oxygen levels are typically between 88 and 92 because of the
COPD and emphysema. I'm not convinced of the need for supplemental O2 so
long as I stay abouve 88. But, my croakers prescribed the dratted thing.
I have a fingertip Oximeter at home and I see no difference between the
readings with and without the concentrator. Just put the gadget on and
it tells me my O2 is at 96 (excellent) and my pulse is 50. And the little
blood pressure cuff I bought gives me 137/57. I'm so healthy that it's
sickening. Bv)=
RH> We finally got to experience rail car dining on the way up to Denali
RH> from Whittier. The menu was very limited; I got a turkey (with other
RH> stuff--lettuce, tomato, cheese) sandwich but gave half of it to Steve.
RH> Forget what he got but he finished it all. The ride was really nice
RH> once we broke out of the coastal fog down in Whittier--had a really
RH> good view of Denali for a good bit of the ride.
Railroad dining has fallen a long way. It used to be the equivalent of
a fine restaurant - only on wheels. I remember my first dining car meal
when I was 14 (1956). The tables had heavy white tablecloths, the chairs
were well padded .... it just looked elegant. And I picked a dish not
well suited to a moving train that tends to sway from side to side and
otherwise be a bit unsteady. Roast duckling a l'orange. Bv)=
This recipe is for 6 servings. What I had was a single serving sized
individual duckling. You could probably substitute orange extract for
the Garnd Marnier/Curacao liquer if you ever go nuts and make this.
Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Duckling a l’Orange
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 6 servings
3 lb (1200g) whole ducking;
- gutted and head cut off
2 ts Salt & fresh cracked pepper
1 sm Bunch of carrots; rinsed,
- cut lengthwise
2 Whole heads of garlic;
- sliced crosswise
1 md Onion; quartered
2 (or 3) sprigs rosemary
Fresh thyme leaves
Fresh bay leaves
3 tb Honey
1/4 c Apple cider vinegar
2 c Chicken stock
1 ts Cornstarch
2 tb Unsalted butter; room temp
3 Oranges; sliced, zested
Juice of 1 orange
3 tb Grand Marnier or other
- orange liqueur
Set your oven @ 325ºF/160ºC.
In the meantime, season the duck with salt and pepper
and brown the whole duck in a large cast-iron skillet on
all sides, about 10 minutes.
Arrange garlic heads, onion, carrots, herbs in the
bottom of a baking pan and arrange browned duck on top,
this helps the duck meat crisp better. Roast duck in the
oven for 90 minutes, turning it upside down every 30
minutes to roast the neat evenly.
Meanwhile, boil the vinegar, orange juice, and honey in
a small saucepan. Pour in the chicken stock little by
little, stirring constantly. Set aside.
Blanch the orange slices in boiling water for 2 minutes,
then transfer to a salad bowl. Pour Grand Marnier over
the orange slices, and marinate while the duck is
roasting.
When the duck is done after 90 minutes, remove it from
the oven and cover it with foil. Increase the oven
temperature to 450ºF/230ºC and arrange the marinated
orange slices around the duck, sprinkle with orange
zest. Return the duck to the oven and roast for 10 - 15
minutes, until the skin is crisped up.
TO FINISH THE ORANGE SAUCE: Bring it to a simmer in the
saucepan, add in cornstarch, then swirl in the butter
one tablespoon at a time until thickened. Adjust
seasoning to your liking.
To serve, carve the duck, slice de duck breasts, and
arrange on a serving platter with roasted veggies and
garnished with fresh thyme, rosemary, and bay leaves.
Transfer the orange sauce to a serving vessel. Serve the
roasted duck a l’orange immediately.
Enjoy!
By Christina Cherrier
RECIPE FROM:
https://www.eatwell101.com
Uncle Dirty Dave's Archives
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