Thursday, November 29, 2007
Rave of the Day for November 29, 2007:
Ran across this on But You Don't Look Sick, posted by cynner68 (website is on my Links list and worth checking out). I'm sure it's a legit recipe with the word "doc" substituted for "duck", but I still laughed my ass off when I saw it, and it seems very appropriate given my current doc phobia....
Best Roast Doc Recipe courtesy of Spoonie Gourmet Magazine
1 Large, annoying Doc, thawed, innards removed, wing tips removed, neck trimmed, and extra fat removed
4 1/2 quarts Doc stock saved from a prior roasting, or Basic Chicken Stock, or three 46-ounce cans chicken broth, skimmed, or water
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
OPTIONAL INGREDIENTS (instead of salt and pepper)
1/2 recipe Star Anise Rub
1/2 cup skimmed stock from Doc or water, for deglazing
Remove the Doc from the refrigerator. Let sit at room temperature for the 20 minutes that are needed for the next step.
Pour stock into a tall narrow stockpot. Be sure there is enough room left in the pot for the Doc. By using a narrow pot, less stock is needed to cover the Doc than in a wider pot. Add the wing tips, neck, giblets, and any blood from the Doc. Cover the pot and bring to a boil over high heat.
Meanwhile, using the tines of a fork, thoroughly prick the Doc all over, paying special attention to the fattiest areas. Insert the tines at an angle so there is a minimum risk of pricking the meat beneath. Carefully lower the Doc into the boiling stock, neck end first, allowing the cavity to fill with stock so the Doc sinks to the bottom of the pot. To keep the Doc submerged, place a plate or pot cover over the Doc to weight it down. The Japanese otoshi-buta-wooden lids that are 1 1/2 to 2 inches smaller than the diameter of the pot-are perfect.
When the stock returns to a boil, reduce the heat and simmer 45 minutes. Even with the plate as weight, the Doc will tend to float to the surface, so check about every 10 to 15 minutes to see that the Doc remains submerged. Keep the stock at a gentle simmer; if it boils, the Doc will rise to the surface.
When the Doc has finished simmering, spoon 1 tablespoon of the Doc fat off the top of the stock and spread it in the bottom of a shallow 12 x 8 x 1 1/2-inch roasting pan. Remove the plate and carefully lift out the Doc, holding it over the pot to drain any liquid from the cavity. Place Doc in roasting pan. Do not tuck the neck flap under the Doc. Spread it out in the pan.
Pat the Doc thoroughly dry and lightly coat the skin with the salt and pepper or one of the optional ingredients, gently pressing them against the skin. The Doc is hot and the skin is tender, so work carefully. The Doc may be prepared ahead up to this point and refrigerated for a day. If made ahead, return Doc to room temperature. If proceeding with roasting right away, for optimum results, leave the Doc sitting out at room temperature for 30 minutes to permit the skin to dry and heat the oven to 500 degrees with oven rack on the second level from the bottom.
Place Doc in oven legs first. Roast 30 minutes. After 10 minutes, spoon out the fat that accumulates in the roasting pan. Move the Doc around in the pan with a wooden spatula to prevent the skin from sticking to the bottom of the pan. If it is easier, remove the pan from the oven being careful of the hot fat and spoon off fat. This will avoid getting fat on the inside of the oven, which would smoke. Make sure the oven door is closed, so that the temperature doesn't go down.
After the full 30 minutes, remove the Doc from the pan. Pour or spoon off the fat, and deglaze pan with stock or water.
When time is available, skim Doc stock and place in freezer containers for the next time, or add carcasses and bones back into pan and cook as Doc Stock, Double Rich.
Best Roast Doc Recipe courtesy of Spoonie Gourmet Magazine
1 Large, annoying Doc, thawed, innards removed, wing tips removed, neck trimmed, and extra fat removed
4 1/2 quarts Doc stock saved from a prior roasting, or Basic Chicken Stock, or three 46-ounce cans chicken broth, skimmed, or water
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
OPTIONAL INGREDIENTS (instead of salt and pepper)
1/2 recipe Star Anise Rub
1/2 cup skimmed stock from Doc or water, for deglazing
Remove the Doc from the refrigerator. Let sit at room temperature for the 20 minutes that are needed for the next step.
Pour stock into a tall narrow stockpot. Be sure there is enough room left in the pot for the Doc. By using a narrow pot, less stock is needed to cover the Doc than in a wider pot. Add the wing tips, neck, giblets, and any blood from the Doc. Cover the pot and bring to a boil over high heat.
Meanwhile, using the tines of a fork, thoroughly prick the Doc all over, paying special attention to the fattiest areas. Insert the tines at an angle so there is a minimum risk of pricking the meat beneath. Carefully lower the Doc into the boiling stock, neck end first, allowing the cavity to fill with stock so the Doc sinks to the bottom of the pot. To keep the Doc submerged, place a plate or pot cover over the Doc to weight it down. The Japanese otoshi-buta-wooden lids that are 1 1/2 to 2 inches smaller than the diameter of the pot-are perfect.
When the stock returns to a boil, reduce the heat and simmer 45 minutes. Even with the plate as weight, the Doc will tend to float to the surface, so check about every 10 to 15 minutes to see that the Doc remains submerged. Keep the stock at a gentle simmer; if it boils, the Doc will rise to the surface.
When the Doc has finished simmering, spoon 1 tablespoon of the Doc fat off the top of the stock and spread it in the bottom of a shallow 12 x 8 x 1 1/2-inch roasting pan. Remove the plate and carefully lift out the Doc, holding it over the pot to drain any liquid from the cavity. Place Doc in roasting pan. Do not tuck the neck flap under the Doc. Spread it out in the pan.
Pat the Doc thoroughly dry and lightly coat the skin with the salt and pepper or one of the optional ingredients, gently pressing them against the skin. The Doc is hot and the skin is tender, so work carefully. The Doc may be prepared ahead up to this point and refrigerated for a day. If made ahead, return Doc to room temperature. If proceeding with roasting right away, for optimum results, leave the Doc sitting out at room temperature for 30 minutes to permit the skin to dry and heat the oven to 500 degrees with oven rack on the second level from the bottom.
Place Doc in oven legs first. Roast 30 minutes. After 10 minutes, spoon out the fat that accumulates in the roasting pan. Move the Doc around in the pan with a wooden spatula to prevent the skin from sticking to the bottom of the pan. If it is easier, remove the pan from the oven being careful of the hot fat and spoon off fat. This will avoid getting fat on the inside of the oven, which would smoke. Make sure the oven door is closed, so that the temperature doesn't go down.
After the full 30 minutes, remove the Doc from the pan. Pour or spoon off the fat, and deglaze pan with stock or water.
When time is available, skim Doc stock and place in freezer containers for the next time, or add carcasses and bones back into pan and cook as Doc Stock, Double Rich.
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