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.
Last month, I was not happy with the 7-Up pound cake, it was very dry. I added extra flour as is usually needed to make a cake at altitude. It didn’t need it, so I also suspect it doesn’t need the full 3-1/2 cups below 5000 feet either. I’ve amended the entry to reflect this.
I was going to make it again to see for sure, but at the last minute decided to go a different route and adapt a sour cream pound cake to include lemon and poppy seeds. This is what we call baking by committee. When I polled everyone at work to see what they wanted, well this is what happens. Though I must admit, the citrus is all me. Besides chocolate desserts, I love citrus desserts, especially in summer. So lemon cake it had to be.
Sour Cream Lemon-Poppy Seed Pound Cake
You’ll want to prep the lemon juice, lime juice and zests ahead of time.. You’ll need 2 lemons and 3 limes to complete the recipe.
- 2 ½ cups sugar
- 6 large eggs, room temperature
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 2 sticks (1 cup) melted butter, cooled slightly
- 1 cup sour cream
- Dash of salt
- 1/2 tsp baking soda
- 3 cups flour
- 2 tbsp poppy seeds
Bundt or Angel Food pan, greased and floured
Preheat oven to 300 degrees.
Mix sugar, eggs, zests, lemon, juice, limejuice, sour cream, butter and salt until well blended. Mix together flour and baking soda. Add flour mixture in three sections to egg mixture, mixing until blended, but do not over blend. Fold in poppy seeds. Pour into prepared pan and bake for 75-90 minutes until toothpick comes out clean. Cool 10 minutes, or until cool to touch, then remove from pan to cool completely, about 2 hours.
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp lime juice
- Dash of vanilla extract
Whisk together until smooth. Pour over the top of cooled cake. Let set about 10 minutes until set.
Links to some of my other citrus desserts: