|
SubscriptionsSites I Read
|
|
|
|
| There once was a sourdough blog entry,
whose principal seemed quite elementary,
but lo and behold,
it had to erode,
for trashing green liquid is rudimentary.
There once died a sourdough baby,
whose owner thought next time just maybe,
if I feed him just right,
and watch it all night,
it won't turn me into a crybaby.
| | |
| So the next evening I looked in the fridge and what did I find, some duck legs marinating, mm quite sublime!
In preparation for the goodness to come, I plunked all the duck fat in my slow cooker, yum!
I hoped and I prayed as I looked in despair, please let the fat cover the duck legs was my prayer.
I waited and watched as the fat turned to liquid, and rejoiced with glee when the duck legs fit in.
Wait! Don't put them in just quite yet, first we should wipe off the marinade - it's quite wet!
One last step before I would go dream of the perfect culinary confection, two whole cloves pushed into a peeled garlic section.
'Tis morning I shouted and jumped out of bed, go check on the duck legs I thought in my head.
Oh no! I declared when I poked them with my thermapen, the slow cooker's on "warm" and yet it's almost two hundred and ten!
Oh well, I thought to myself as I showered away, I had better just chill them and hope it's ok.
Into the fridge the slow cooker must go, but still way too hot it was, oh no!
Aha! I had an idea that might turn out nice, so I put the crockpot in the fridge and surrounded it with ice.
Later that evening I rushed home to create something with pride, I got out some shallots, kale, and potatoes to prep for the side.
Having read joyosity's blog entry on potatoes cooked in duck fat, I salted some ice water, chopped the potatoes, and put it all in a vat.
I scraped the fat off the duck legs and set them to crisp on low heat, also turning on the oven to 200 degrees to keep the finished meat.
As I covered the pan to let the duck legs reheat all the way through, I chopped up the kale, diced the shallot, and minced the garlic - here's a picture for you!
Now that the duck legs were crisp and safely warming in the oven, I added more duck fat and threw in the drained potatoes - now this I'm definitely lovin'!
Don't forget to salt them just like the post said, then let it brown all over - careful not to burn it instead!
Now the duck and potatoes are both in the oven ready and waiting, time to throw in the kale/shallot/garlic mix and wine for deglazing.
Dinner is served! I triumphantly declared, my mouth starting to salivate for the dinner that had been prepared.
The skin was crisp and delicious but the meat was too salty, maybe the recipe I used had been faulty?
Overall a delicious meal served with care, thank you, my fans, for reading about this fare.
| | |
| So it's time to feed my little sourdough baby. She certainly foamed up a lot in the past 24 hours:
If you can see that layer of darker liquid, that was on the very top of the mix this morning, all the stuff above it is what was foaming up. Here's what it looked like on top:
It didn't smell much like anything, not quite as flour-y as yesterday and not yet yeast-y.
I poured out half of it and then added in another half cup of flour and half cup of warm water and mixed thoroughly:
We'll see what it does tomorrow! | | |
|
