Some of it likely is fluid retention.... all that salt probably also
does cause other issues as well... especially for those who are
sensitive to it...
I'm not sure if the fluid problem is a cause or a
symptom or a result, but it's quite clear that
there's a connection.
Probably some of each, depending....
Likely. I imagine that the profession is mostly
getting it backward and treating the fluid as a
result exclusively.
The Hafflys are dubious on the last part
of August.
Guess we'll have to see how things settle out...
For sure. The complicating factor for me is
a possible house sale in which I may want
to be involved. Or not, there now being a
perfectly good lawyer dealing with it.
As tikka masala isn't really really an Indian
dish (where any available part of the chicken
would be used), it's hard to say. Since one of
the claimed origins of the dish was an improvised
fixup of overdry tandoori chicken, it might be
presumed that the first instance used white meat.
Never know... Tandoor of India only puts tandoori legs out on the
buffet... I think they used to also put out thighs, maybe sometimes
breast pieces.... but that was quite a while ago... :)
Is this a symptom of the public tumbling to the
fact that the thighs are the best part of the
animal? Good for the public, bad for MEEE!
Speaking of bad for, you could substitute something
for the apples in this recipe. I'd recommend
peaches or apricots, possibly plums, rather than
pears.
Pan-grilled duck with spinach and poached apples
categories: French, minceur, celebrity, main, poultry
yield: 4 servings
h - The duck and broth
1 moulard duck (9 to 10 lb)
- or 2 Long Island ducks (4.5 lb ea)
1/2 ts kosher salt
1/2 ts freshly ground pepper
1 onion, peeled and quartered
1 leek, white part only, carefully cleaned
- cut into large pieces
2 sm carrots, peeled and chopped
1 ts whole black peppercorns
1 bouquet garni
- 1 bay leaf
- 1 sprig fresh thyme
- 2 sprigs parsley
- 1 sm stalk celery with leaves
- all tied together with string
6 mushrooms, trimmed, stems discarded
h - The sauce
1 qt duck broth
1 sm leek, white part only, carefully cleaned
- or 1 sm white onion, finely minced
1 sm carrot, peeled, finely diced
1/4 c finely diced sweet red pepper, seeded
1/4 c finely diced yellow pepper, seeded
h - The garnish
1 lb spinach, leaves only, rinsed well
Spicy poached apples
Preheat the oven to 450F.
Use a sharp knife to remove any excess fat
from the duck. Remove the neck, cut in half
and place in a shallow roasting pan. Remove
the wings, being careful not to cut into the
breast. Place the wings in the roasting pan.
Cut along one side of the ridge of the
breastbone, then scrape the knife against
the side of the breastbone, gently freeing
one half of the breast from the cavity.
Repeat on the other side. Remove as much
fat as possible from the meat and discard
the fat. Remove the loose, sinewy flap of
meat from the underside of both breast
pieces. Set aside.
Blend the salt and pepper and rub the
mixture into the skin side of the breasts.
Cover and refrigerate. Remove the duck legs
and use the back of the knife to break up
the carcass.
Add the carcass to the roasting pan and
roast in the oven along with the neck and
wings for 20 to 25 min, turning frequently
until evenly browned.
Put the browned duck parts, onion, leek,
carrots, peppercorns and bouquet garni and
enough water to cover, about 6 qt in a
stockpot over low heat. Bring to a boil
and reduce the heat to a simmer. Add the
legs, the flaps of meat from the breast
and the mushrooms, cover partially and
simmer for 4 hr to get 2 1/2 to 3 qt of
stock. Skim any foam as it rises to the top.
Strain the broth and discard the solids.
Strain again through a fine sieve or a
strainer lined with cheesecloth. Cool and
refrigerate overnight. Skim and discard
the fat.
Prepare the spicy poached apples. They can
be kept at room temperature for up to 2 hr.
An hour before serving, begin making the
sauce. Put the duck broth in a saucepan
over medium heat and cook until it has
reduced to 1 1/4 c, about 35 min. Add the
leek or onion and simmer for 5 min. Add
the carrot, remove from heat and set
aside for 15 min.
Heat a heavy skillet over medium-high heat
until it is hot, but not smoking. Lay the
breasts skin side down, and cook until
brown, 4 to 5 min. Turn them over and cook
until done, to 5 min. Pour out the fat as
it accumulates in the pan. Remove the
breasts to a tray, cover loosely with foil
and allow to rest for 5 to 15 min before
slicing.
Five min before you are ready to serve the
duck, return the sauce to the heat and
bring it to a simmer. Add the peppers and
set aside for 3 min.
Steam the spinach until just wilted and
drain well.
Use a sharp knife to slice the duck breasts
thinly. Lay out 4 warmed plates. Place a
mound of steamed spinach in the center of
each plate and fan the duck slices around
the spinach. Spoon the sauce over the meat,
garnish with the spiced apples and serve.
Michel Guerard, adapted
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)