A pair of beautiful firm breasts...mmmm

PrayerWarrior

Hey! I'm talking Duck breasts here. This is a food forum after all. Razz

First, preheat your oven to at least 450 F. Then, heat up a heavy skillet that can go into the oven until it is hot. While your pan is heating up, score the fat side of each breast and season both sides, (salt and pepper). When the pan is hot carefully lay the breasts skin side down in a smooth motion that carries them away from you. They should make a sharp sizzeling sound and dance as they contact the pan. When the skin shrinks up and turns BGB, (Beautiful Golden Brown), turn the breasts over and sprinkle the skin with dried lavendar blossoms, pour some of your favorite honey over the breasts and then add a 1/2 cup of good Marsala wine to the pan. Place the pan in the oven for about five minutes, or, until the duck is medium rare/medium. Remove the breasts from the pan to rest. Place the pan back on the stove over medium heat and add a two ounce ladle of good veal demiglace, reduce by a third, then, remove from the heat and stir in a few small chunks of cold unsalted butter until creamy. I like to serve this on a plate with a Yukon Gold potato cake centered. Thinly slice the duck breasts and fan over the cakes. Drizzel the sauce around the outside of the cakes and garnish with some sauteed baby carrots and asparagus spears.
Then, the piece de resistance, Take some cannaoil and dizzel over all in a spiral design.
I like to make the cannaoil with some of the delightful flovors of outdoor variaties like the golden herb from the sourhwest of Mexico or the ruddy herb from Panama. Personally I don't like cooking with herb that smells like Pepe Le Pue. Wink

That's smokin herb. Cool

There should be a way to make the "Full plant tea" I saw in another post into a frozen dessert. Use your imagination. Smile

I recommend a hearty amber to accompany. A few examples:
Anchor steam, SF USA
Alaskan Alt style. AK USA
Blue Moon, Belgium (The subtle coriander undertones should really go well with the duck)
Or a good black & tan from UK
Then I like to kick back with a nice blunt and a glass of fine Port.
Yah Mon. We chefs maybe poor but we know how to enjoy the finer things in life. Cool

If you need any recipe ideas or help planning a menu for a gathering, you know what to do.
Rev. Brett
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Rev. Brett M. Schuler (PrayerWarrior)

**Ferre** · Posted: Fri Apr 15, 2005 11:40 pm Post subject:

Man, you do know how to catch attention. And to keep it too. Laughing

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Rev.Holden Greene · Posted: Fri Apr 15, 2005 11:41 pm Post subject:

man those sound like some breasts id like to get my hands on ' Laughing

'
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**Mystic Power** · Posted: Sat Apr 16, 2005 12:18 am Post subject:

....and for our next side-show attraction...

THE AMAZING MAN EATING CHICKEN!!!

(scroll down)

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**Fyrefly1** · Posted: Sat Apr 16, 2005 2:08 am Post subject:

Man, you guys are too much!

Hey PW, can you substitute anything for the veal demigaze, like maybe chicken broth?
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PrayerWarrior · Posted: Sat Apr 16, 2005 4:51 am Post subject: Substitutions.

Firefly, (cool moniker) Cool

Oh Yah Mon, any good hearty stock would be an easy sub.
Here's a little fun Cool

Rather than purchasing two duck breasts, buy the whole duck.
Thaw it the day before you want to impress the love of your life, early.
Pre heat your oven to 325 F.
Take a sharp filet knife and slice the breasts off the duck, raw. Put in an air tight container or plastic wrap and keep refridgerated until just before cooking.
Then, chop the rest of the carcass in quarters. keep cool until the rest of your misanplace is ready.
You will need:
2 oranges, 2 lemons, 2 limes & 1 pink grapefruit, cut in half;
One large white, or, yellow onion Quartered skin on;
2 or 3 stalks of celery chunked;
1 "thumb" of ginger crushed;
2 cloves of garlic crushed;
3 or 4 carrots chunked unpeeled;
2 tablespoons of fresh crushed corriandar seed;
13 whole black peppercorns;
2 cups each, of, good Marsala and Madiera wines, (if you wouldn't drink it don't cook with it.);
and a couple fresh bay leaves.
Heat up a dutch oven on the stove top.
Get it hot.
Put the fatty thighs/legs in first.
When the fat starts to render out put the rest of the carcass in.
When all the pieces are nice and golden brown remove them from the dutch oven and add the vegetables.
When the vegetables have "carmalized" and become somewhat soft, return the duck pieces (Fat side up) to the pot and add the wine, and squeeze the fruits and toss them, the corriandar seed, peppercorns and bay leaves in. (if the organs and neck were inside the duck through them in now too)
Put the cover on and put in the oven for at least three hours.
Oh, Yah Mon, when it comes out, you got three different beautiful things. Very Happy

First, strain all the liquid into a container large enough to hold all of it.
Then as soon as you can handle it, strip off all the meat from the pieces.
(Feed those organs to your pet and make its day Very Happy

. Dogs RULE! cats will love these treats too. Toss that neck. Too many sharp brittle bones.)
Do this over the strainer. Put the meat into a seperate bowl and let cool.
Squish as much of the liquid as you can into the bowl under the strainer.
Once this is done you can toss the remains of the strainer.
Cover the meat and refridgerate.
Put the bowl of liquid in the refer too.
Ok, what you have now is; duck confit (the meat), duck stock (the liquid), and, the most bestest animal fat in the world on top of the liquid!
When the fat has hardened cut it into 1/4 cup chunks and freeze it.
Pour the liquid into ice trays and wrap.
Save out a 1/4 cup of each for the duck breast recipe.
Sub the stock for the demi and saute the carrots and asparagus in the duck fat.
Of all animal fats duck fat is the most stable, and, the most versatle.
It keeps in the freezer almost indefinately.
Cooking potatos in it is most excellent.
Enjoy the excellent, succulent duck. Smile

Rev. Brett
Oh, for ideas on how to use that confit in your fridge, you know what to do;
Send Beer! Laughing

Hey, sorry these posts are so big, but, you know what they say:
"The best things in life are worth waiting for." Wink

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Rev. Brett M. Schuler (PrayerWarrior)

**Fyrefly1** · Posted: Sat Apr 16, 2005 5:46 pm Post subject:

Thanks alot PW!

I saved this one...
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"All truth passes through three stages: first it is ridiculed, second it is violently opposed, and third it is accepted as self-evident."
Arthur Schopenhauer, 19th Century Philosopher

Romadon · Posted: Sat Apr 16, 2005 9:15 pm Post subject:

I ate dirt once. Portland, Oregan dirt too it was. Wasn't all that bad just a little dry and gritty.
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**The Moose** · Cannabis Sacrament Minister Joined: 01 Mar 2005 Posts: 78

I have eaten dirt on numerous occasions. You should see some of my scars. Laughing

As for how to eat duck confit, try rolled warm in crepes with only ~just a touch~ of goat cheese crumbles and topped with a wine/duck stock reduction and sauteed mushrooms. A combination of morels, chantrelles, and crimini, should do it! Garnish with a few garlic chives. Add a splash of melted cannabutter inside the rolled crepe to make it fit for posting here.

Serve a combination of mashed potatoes and parsnips garnished with carmelized onion and drizzled with butter at the side.

Begin this meal with raw vegetables dressed with a light vinegrette and sprinkled with a touch of sweet ground bud.

Any sweet creamy dessert will do after this.

WARNING: You will feel VERY sated after a meal like this. Find a place to kick back. Wink

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