Ducking Nuts

After peeling two pounds of chestnuts, we finally ate or duck.

Originally, the chestnuts were to be used in stuffing for our duck. The whole shebang was originally to be made on Sunday night, but we realized that the recipe we were following called for the duck to be brined for 12-24 hours, so we went out for dinner and a movie instead. Last night, the chestnuts went into the oven at about the same time the duck went into the steamer, but by the time both were ready, there was no way we were eating them together, so the chestnuts went in the fridge while le canard went to plate.

We had picked up a "stewing duck" at the market, so we should have known a process of steaming and baking would be the wrong way to go. The meat was overdone, and the flavor of the pomegranate juice-infused brine was cooked right out of the meat. The home-grown chard sautéed in duck fat was a great accompaniment, but overall the meal sucked.

All is not lost, however; I shredded the leftover meat and Cinnamon made broth with the bones, so tonight we will have a delectibly rich duck and mushroom risotto.

Posted by Andrew Huff at October 7, 2003 01:56 PM