Rotisserie Duck...

[gerisullivan]

...smells absolutely fantastic while it's cooking. I'm going to take the dog out, just so I can inhale the full effect when I come back in.

Yum.

Thinking about what to do with all that duck fat leaves me wishing that I really, really, really wish I'd thought to pick up some peaches. The Catalan restaurant in Portland, OR, that's no longer in business did the most amazing things with peaches and duck fat....

Instead, I'll grill some yellow summer squash. Without the duck fat. I really don't think it has the flavor or texture to stand up the way peaches do.

Hmmm. A Yorkshire pudding made with duck fat rather than beef drippings? Maybe. Or maybe fried potatoes in the morning. But what I really want are some fresh peaches.

Lemon cheese spritz dough is chilling. I've only ever made plain spritz before; I think the lemon and cream cheese will be good additions. The cookie press will probably be as unwieldy as ever.

And that's what I'm up to this Christmas Eve. Cooking, some house cleaning, reading friend's LiveJournal posts, and mostly just being home. I'll light the fire I set earlier in the fireplace, though probably not until I finish up in the kitchen. One extra fire hazard at a time is sufficient, don'cha know?

Comments

[minnehaha.livejournal.com]

Cooking potatoes in duck fat is a common use.

(I have an amazing amount of goose fat right now.)

B

[von-krag.livejournal.com]

I hope you both save them, they're so tasty to cook with. I used bacon fat for my venison loin w/mushrooms. Hey it's extravagent but fun to cook like this. Geri a cookie press is much nicer for most folks than doing a pastry bag and tip. Have a good day tomorrow the both of ya'll.

[mizzlaurajean.livejournal.com]

What dog?

[gerisullivan.livejournal.com]

Baskerville, Joe and Edie's black lab. I'm dogsitting while they're in Florida visiting family and friends. The dog is very comfortable with me. It's her nature, but the fact that I lived at their house for four months at the beginning of the year probably has something to do with it, too.

[netmouse.livejournal.com]

mm.. sounds good. I always find it necessary to leave the house (or at least the first floor) and come back if I'm to smell my own cooking. And rotisserie duck sounds marvelous.

I never did follow through on my plans to cook goose or duck this year so mom is roasting a leg of lamb today. Bill's relatives give us far too many sweets for me to get excited about making more, but hearing the rest of you all talk about it, I feel that next year I should bake things anyway, and give away anything I don't want to eat.

Our big desert this year, which we had last night after a fairly simple dinner, was what Bill calls flaming ice cream - a selection of fruit, in this case blueberries, nectarines, bananas and raspberries, lightly sauted in butter, with high proof rum added and set on fire, poured over vanilla ice cream.

He did a practice run earlier in the week with strawberries instead of blueberries and no nectarines. Last night's fruit combination was better.

I particularly like the way the blueberries pop in your mouth.

Merry merry!

[sdn.livejournal.com]

sounds wonderful. a merry holiday to you!