Tag Archives: duck

Duck à L’Orange

By Cat, July 2020 photo, right, from Wikimedia Commons I have not made this classic French dish for years, not since the late ’90s in Portland. My housemate at the time also loved to cook, so we took turns every … Continue reading

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Duckling Quarters with Cranberry-Orange Sauce

By Cat, July 2020; ; photo, right, from Wikimedia Commons This is another recipe from when I lived in Portland; I recorded it on a recipe card, where I found it the other day when looking for a recipe for … Continue reading

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Roast Duckling with Wild Rice Stuffing

By Cat, July 2020; photo, right, from Wikimedia Commons I purchased a frozen duck breast, skin-on, a few months ago, and now I want to do something with it. It’s been years since I’ve cooked duck, but it is one … Continue reading

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Duck Breasts Crusted with Chinese Five-Spice

By Cat (Photo, right, from Wikimedia Commons) I love to eat duck, both domestic and wild. When I was in my 20s, I was introduced both to duck and Chinese spices at a small family-owned restaurant in Portland, Pot Stickers and Sizzling Rice. … Continue reading

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Duck (About)

By Cat (Photo, right, from Wikimedia Commons) See also: 1. Foods (About) Menu; 2. Poultry & Fowl Menu Includes: 1. Finding duck for recipes; 2. Storage of duck meat; 3. Rendering duck fat When I go out to eat, if … Continue reading

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Cassoulet (White Bean, Duck/Chicken & Lamb Sausage Casserole)

by Cat, April 2008 (Photo, right, from Wikimedia Commons) See also: 1. Legumes (About) (on my main website); 2. Beans & Other Legumes: Soaking & Sprouting; Cassoulet is a traditional French casserole typically made with white beans, preserved duck legs, and lamb/garlic sausage, but you can … Continue reading

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Roasting a Bird

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article discusses the following topics: Planning Ahead; Prep; Brining; Duck & Goose Fat; Stuffing; Trussing; Roasting; Gravy or au jus; and Carving. I seldom roast a turkey, mainly because it’s just too big for one or two people.  I prefer capons … Continue reading

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Brining Poultry

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article, excerpted from my original article on Roasting a Bird (About), is for all types of poultry, including chicken. The bird can be whole, butterflied or cut into pieces. Includes: 1. Notes about … Continue reading

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