I had already started the duck in a 375 oven when the thought to look for sides struck me. I wandered into this post and looked at the recipe for “gastrique” sauce and saw the honey roasted veggies and thought that they were something I could pull off. I used what veggies I had on hand for the honey roasted side – parsnips and carrots. I had no idea what a gastrique was. Studying up after the fact shows such sauces to be made from fruits, usually. Tons of recipes out there for those.If I do this again I will be more patient. The sauce should have reduced more, and the honey roasted veggies needed more color. The parsnips look like boiled French fries. It all tasted pretty good but my technique really sucked.
We had some duck meat left over from yesterday so I looked around for something to do with it and ran across this recipe. It looked fine and all but I didn’t use it. Thanks for the idea though! I went my usual route with a brown roux (made with duck fat!) and the trinity of green peppers, celery, onion, and a half a bag of frozen okra. I did have tasso in the freezer, my last, so it went in with the diced duck meat. I made a stock from the duck carcass and I could taste just a hint of the sweet orange glaze that still clung to the bits of skin that went into the stock pot. Didn’t hurt a thing. Tony Chachere’s Cajun seasoning flavored the dish. At the table I added hot sauce to mine – recommended if you are more tolerant than Mrs J!
This duck spent all day outside in my small electric smoker (12 hours!) and only managed an internal temp of 155 degrees so I moved it to my 350 oven to finish. When the thermometer beeped 165 I took it out and brushed the glaze on and put it back in after boosting the oven past 400. Just a few minutes set the orange/honey/ molasses mixture. Now what do I do with it?
I started out just wanting the fat to cook potatoes with, duck fat being all the foodie rage some years ago. News tends to filter slowly into the Heartland. There are a few places to order duck fat online but they seemed uniformly too expensive – and I’m Cheap. I did get a cup of fat out of this, a cup and a half , max. This web site has good info, and lots of pictures, it gave me some good ideas for how to go about cooking this thing. Not that I followed the instructions, of course. I did see the utility of crosshatching the skin so I did that. Cut my thumb, too, but I didn’t get much blood on the bird.I think I’ll dismember it and serve it along with rice and a roasted veggie or two. I can picture thinly sliced breast atop a bowl of noodles, or in an upscale taco.
This intriguingly named recipe is from Kirk Spencer. I couldn’t wait to try it after he mentioned he was making it for dinner one night.
Squab in a Coffin:
You’ll need a baking potato and a cut up chicken OR cut up duck OR half squab (pigeon). Seasoning is wildly variable – start with simple salt and pepper and experiment later to your particular taste. You might need a bit of bacon.
Bake the potato. Cut it lengthwise, off-center by 1/3 to 1/4. Scoop out the larger potato leaving a wall. Rough chop what you removed, seasoning if desired, and add to within 1/2 inch of top of the larger potato.
Place meat – classically half a dressed squab, but I use a chicken or duck thigh, drumstick, or breast with the skin on – in that depression, and finish filling around the meat. The chicken can be seasoned any way you want. You want to leave the skin on OR add some additional juiciness – as noted above when I use a breast without skin for my wife I wrap it in some bacon.
Place a lid over the bird to close the coffin (grin), and bake again in a medium oven till the bird is done – about 30 minutes for me, your mileage may vary.
The juices drizzle into the potato while baking, making it moist and flavorful.
You will have potato left over. What you do with it is up to you – I mix it into the next day’s potato pancakes.
When I tested this, I tried several different variations. I stuck with chicken, since it was handy. I used boneless and found it easy to work with. I tried one with skin on and one skinless with bacon. I preferred the bacon. I blew out the side on one baked potato, so had to wrap it in foil. It worked well, but the unwrapped one was crispier. I used salt, pepper and garlic.
I also suggest, in the interest of time, you cook your potatoes the night before, while cooking your regular dinner and refrigerate. That will make your ‘coffin’ dinner quicker to prepare and cook.
I served it with a spinach salad. A nice simple meal.