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Tuesday, December 13, 2011

“Old-Fashioned Home Cooking, Pt. VII: Cinnamon Duck with Apple-Almond Dressing, Orange Duck Sauce, and Baked Cinnamon Apples—the Epitome of the Family Holiday Dinner”

The Grateful Dead’s one-hundred-and-fourth album, “Road Trips, Volume II, Number I—Madison Square Garden, New York, NY, September 18-20, 1990,” was released on December 10, 2008 and was another great edition of the Road Trips’ series! We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.



HOLIDAY SEASON 2011


                                                                             
Here's the countdown to December 21, 2012: from today, we have 374 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                                     


                                                   STINKBUG 2011


                                                                                    


Bea O’Malley

END Commentary 12-14-2011

Copyright © 2011 by MHB Productions

Word Count: 1,691.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, December 14, 2011 by Bea O’Malley

OLD-FASHIONED HOME COOKING, PT. VII

 Old-Fashioned Home Cooking, Pt. VII: Cinnamon Duck with Apple-Almond Dressing, Orange Duck Sauce, and Baked Cinnamon Apples—the Epitome of the Family Holiday Dinner



Bakersfield, CA, 12-14-2011 W: Hi, friends, it’s so good to be back and to be writing, no less, about ten days before Christmas!  I love this time of year and can’t stand it when silly, disbelieving fools would ruin it for everybody else.  I mean, my poor Grandmother’s Nativity Scene was wrenched out of her yard one year by a bunch of dumb kids, it’s just saddening, maddening, and irritating.  Being a good Christian means to always turn the other cheek but once in awhile fools need to have their butts whipped!  This is a season of joy, of love, of acceptance and I do a lot of work with my church and with the community.  The American Culinary Federation’s Chef and Child Program is an important asset of the ACF community and all who are involved in the organization need to do their part in educating the younger generations who will one day assume their places in our kitchens and on the floor.  The more knowledge people have, the better their opportunities and in this day and age of rapid changes, no jobs, and a deteriorating economy, what is one to do if he or she lacks faith?

Today, we are going to make a fabulous recipe made by my Mother and Grandmother before her, a rotisserie-roasted duckling with an orange duck sauce and baked cinnamon apples.  Rotisserie units are even standard attachments to most home ovens anymore and very few restaurants use them other than as decorations out front if they’re fortunate enough to have one.  But there is nothing better than meat roasted on a spit as the drippings run off and are returned to the meat through the basting process.  We also have an Apple-Almond Stuffing that is so flavorful that people will kill to get the recipe and believe me, that’s saying a great deal about the quality of a particular food.

Ducks and geese are as much a part of the holiday menus as are turkeys and hams.  I have always loved cooking ducks whether they are Peking Duck or a roasted, orange-glazed duck.  I think you will enjoy this recipe as much as I do so if you’re ready, let us commence:

CINNAMON DUCK WITH APPLE-ALMOND DRESSING, ORANGE-DUCK SAUCE, AND BAKED APPLES





Yield:  4 servings / Mis-en-place: 2 hours:




Qty.
Measure
Item
Other
1
4-6 #
Whole duckling

The Rub:
.125
Cup
Ground cinnamon

.125
Cup
Brown sugar

1
Teaspoon
Kosher salt

1
Teaspoon
Black pepper

.25
Cup
Softened butter

.25
Cup
Honey

1
Tablespoon
Worcestershire sauce

.5
Each
Whole lemon

.5
each
Whole orange

The Baste:
1
Cup
Vegetable oil

The Stuffing:
1
#
Diced bacon

.25
Cups
Chopped yellow onions

.25
Cup
Diced celery

2
Each
Granny Smith apples, cored and diced 

2
Teaspoons
Whole sage

.25
Teaspoon
Kosher salt

.5
Teaspoon
Black pepper

1
Cup
Apple juice

.5
Cup
Best Foods-brand mayonnaise

3
Quarts
Dried bread cubes

1
Cup
Chopped almonds

.25
Cup
Golden raisins

.5
Cup
Chopped dried apricots

The Duck Stock:
Duck parts (giblets, gizzard, heart, neck)

2
Quarts
Cold water

Mirepoix vegetables (carrots, onions, and celery scraps)
2
Each
Bay leaves


Standard Sachet d’Epices

The Garnish:
1
Tablespoon
Freshly minced parsley
Rinsed
4
Each
Baked Granny Smith apples, cored and stemmed;
1
Cup
Brown sugar

.25
Cup
Melted butter

1
Tablespoon
Cinnamon

4
Each
Sprigs of parsley




Method:

1.      Mis-en-place: have everything ready with which to work! Wash and rinse out the duckling and place the giblets, gizzard, and the neck into a 3-quart saucepot and cover with cold water and add the mirepoix vegetables and the Standard Sachet d’Epices; place over low heat. Combine the ingredients listed underneath “The Rub” with the exception of the last two: squeeze the juice out of them into the Rub.  Rub the duck all over—inside and out—and then it’s ready to cook.  Preheat your standard oven to 375°F and have your rotisserie ready for action. 

2.      Prepare the apples as directed by coring and stemming them and then stuff each one with brown sugar. Bake them apples in a dish and baste with butter and cinnamon.  They’ll take about 20-30 minutes at most so coordinate cooking times. Make sure the baking dish has been sprayed with PAM.

3.      Set the duck up on a rotisserie and roast it for 1.5-1.75 hours.  As you cook it, baste it with vegetable oil occasionally as it slowly revolves around the spit.  Keep a close eye on the duck and if it begins to brown too much, drop the temperature by 25°F.

4.      In the meantime, combine the ingredients underneath the Stuffing and when you have, place them in a baking dish that’s been sprayed with PAM or some such other food release spray and then lined with wax paper that you’ve also sprayed with PAM.  Spray another piece of wax paper with PAM and press it—sprayed-side-down—atop it, pressing firmly so that the stuffing is at one uniform level.

5.      Place the stuffing into the oven at the same temperature and bake it until a thermometer says it’s 165°F.  Remove it from the oven and place it on a wire rack to cool for a short period of time. It takes about 45-60 minutes to bake the stuffing so time it to come out of the oven at the same time as does the bird.

6.      Now, make the sauce:

DUCK SAUCE





Yield: about ONE quart / Mis-en-place: about 30 minutes:




Qty.
Measure
Item
Other
.5
Cup
Duck drippings

.5
Cup
All-purpose flour

.5
Teaspoon
White pepper

.5
Teaspoon
Kosher salt

.25
Teaspoon
Whole thyme

3
Cups
Duck stock
Hot
.125
Cup
Triple Sec liqueur

1
Tablespoon
Orange zest




Method:

7.      In a heavy-duty saucepot sprayed with PAM or some such other food release spray, combine the duck drippings from the bottom of the rotisserie pan and flour over a medium-flame to form a roux. Cook for several minutes, stirring almost constantly.  Add the seasonings.

8.      Next, pour in the duck stock gradually whisking all the while until incorporated.  Raise the temperature and continue stirring as it comes to a bubble and forms into a medium-consistency sauce. Then, lower heat and keep warm.

9.      To serve: remove the duck from the rotisserie when a thermometer inserted into the thighs and breasts reads 165°F.  Remove it from the skewer and cut it into serving pieces: two wings, two breasts, two thighs, and two drums.  Upon four plates place a mound of stuffing, two parts of duck, and then dribble the sauce over-all.  Sprinkle minced fresh parsley over everything and accompany each plate with a baked apple and a sprig of parsley.



This is a time-honored family dish that everyone seems to enjoy.  I think that if you take it and make it your family will fall in love with it, too.  The trick is to accumulate the drippings and make sure you use them as part of the roux because they have the intensity of the duck’s entire flavor within them.

(#209) STANDARD SACHET d’EPICES





Yield:  for ONE gallon / Mis-en-place: 5 minutes:




Qty.
Measure
Item
Other
3
Stems
Parsnips

4
Stems
Thyme

1
Each
Bay leaf

1
Teaspoon
White pepper corns

1
Clove
Garlic




Method:

1.      Mis-en-place: Combine the above in cheese cloth and secure with a piece of string. Any variety of herbs can be included in the sachet depending on what you want the outcome of the stock to be like.

This is an excellent and traditional way of adding spices and herbs to a sauce.

As I mentioned to you all yesterday and all of my companions before me; I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Day Three is under our belts and for that, I am thankful that things have gone on without a hitch so far and that the reviews are generally favorable.  Being a cook is never an easy life and if one doesn’t dedicate him-or-herself to the life of being a foodservice employee, they’re letting their colleagues down much less the customers!  It is important that one’s thought processes are in tune with the environment around them as to not be is to offer a substandard service to the clientele.  Those of you who work in the restaurant business know exactly what I’m talking about, right?  There is nothing worse than doing a job part-way when it should be done at more than 150%!  Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver


This is me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and also am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I’ve had a chance.

---30---

END Commentary for Wednesday, December 14, 2011 by  Bea O’Malley.



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Bea O’Malley



Recipes created by Bea O’Malley on November 27, 1974 in Wasco, CA.

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END OF THE YEAR STINKBUG


                                                                                                                                              
                                                                                    
This is #1049 a 20” x 24" original oil painting by Beverly Carrick entitled, “Canyon near Sedona." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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