Quack..BANG!! Pequin Duck Porn

texas blues

texas blues

Hey ya'll once again from the big dry ditch here in Las Vegas.
Had some leftover duck legs, wings and carcass from Thanksgiving that I froze. I ate the breast. I also have some duck fat left...hmmm...what to do? Let's see..I have duck, garlic, pequins....and pequins...and pequins...that's it!
Pequin Duck...but I think I will start it as a slow roasted dish with the duck fat and garlic and slowly cook it in it's own fat ala confit. Later..I'll toss in oh....50 or so pequins.

Here's the starting duck porn...QUACK!!

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In the dutch oven beginning to simmer...

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Stay tuned to this same bat channel for more later...

Cheers ya'll, TB.
 
Sorry for the delay my brothers and sisters. Camera battery shit the bed so no follow up pics. Yeah I know...such a tease. The bird came out tres bon! The pequins were a very nice heat addition to a nice savory gravy/sauce alongside the duck. The duck fell off the bone and had that melt in your mouth texture and the flavor...wow....I..oh...I failed to mention..I added a bit of sweet marsala wine to the sauce, a bit of butter and simmered it down till it coated a spoon and salt and pepper to taste. Eating this reminded me of crisp fall starry nights at the cabin in the woods. Perfect with sauteed asparagus and lemon. Make sure you have some crusty bread to savor every bite.
Heat + savory duck = heaven baby!!

Cheers ya'll, TB.
 
You don't dick around with the cookware I see. Cast iron dutch oven played a large part in the awesomeness of the duck I'm sure. Looks great TB, can't go wrong with pequins.
 
Txclosetgrower said:
You don't dick around with the cookware I see. Cast iron dutch oven played a large part in the awesomeness of the duck I'm sure. Looks great TB, can't go wrong with pequins.
Click to expand...

Except for delicate sauce's and hot sauce making, it's cast iron all the way baby! I would love to have a copper sauce pan but ya' know...doesn't seem right to pimp my wife out to raise the cash for it. Chef has to do what a chef has to do...

Cheers, TB.
 
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