A tale of two ducks: ambling forth
Aug. 27th, 2014 01:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI do love how a heap of chopped onions will instantly deglaze a pan, even after forty minutes of hot hard frying. (I struggle sometimes to remember that onions and carrots and so forth are juicy vegetables; in the same way that I struggle to understand how olives and avocados and the like will yield up oil rather than juice. I have no notion how vegetables make oil.)
Anyway: I have sizzled the onions in the duck fat until they were very dark indeed, then added spices in number and heaps of garlic and ginger, and bathed all in orange juice and stock. (Orange trees are like coin purses, I find: there's always more in there than you think. I was seriously anxious that I might have to go to the store and buy orange juice, but no. The last of last season's ripe crop on the tree yielded plenty - and I say "the last" with an element of doubt in my mind, that rummaging might well find a fruit or two more.)
Now the duck bits are back in the liquor, and it's all seething gently in a slow oven and will stay that way for a while. Time to think about lunch, I guess...
Anyway: I have sizzled the onions in the duck fat until they were very dark indeed, then added spices in number and heaps of garlic and ginger, and bathed all in orange juice and stock. (Orange trees are like coin purses, I find: there's always more in there than you think. I was seriously anxious that I might have to go to the store and buy orange juice, but no. The last of last season's ripe crop on the tree yielded plenty - and I say "the last" with an element of doubt in my mind, that rummaging might well find a fruit or two more.)
Now the duck bits are back in the liquor, and it's all seething gently in a slow oven and will stay that way for a while. Time to think about lunch, I guess...