Struggle Gets Dishy: Just Ducky

Every once in a while I get the urge for new foods. I mean, like, entirely new, I want a new bird or a new animal or a new vegetable or something. Not just something I haven't eaten in a while or tried before and I certainly don't intend to eat bugs and pretend that's awesome or what have you, but an amazing new type of food. Like a new thing that isn't chicken but works like chicken. That would be amazing. 

Of course, I have yet to find such a thing, and given that I'm not taking any deep space journeys any time soon (though not for lack of trying...stupid NASA), I sometimes have to fool myself with foods, I hide them or wont buy them for a long period of time to try to trick my palette into forgetting about them so that when I encounter them again I can almost believe that this is true novelty. I've read about how cats normalize themselves to toys and then lose interest, only to rediscover them with the joy of a new exploration, but I had to stop reading about it, because when you get to the point in the day with you envy your cats it's time to take a long look in the mirror and maybe pour yourself a drink.

This normalizing thing can backfire, though. Because sometimes you re-encounter a food, say, cherries, and then all you want to do for like two weeks straight is shotgun cherries and you even consider a move to Wisconsin because wouldn't that just make perfect sense? This is another point in time when you might want to take a shot of something bracing and shake it off. Just saying. So when Ben and I made duck a few weeks ago, it kind of got me going, and now all I want to do is eat duck. So as it turns out my last duck post shall be one in a series of three. Welcome to the second of three tales of marine ornithological adventures. Get excited. 

Pasta with Duck and Asparagus and white wine:

2 duck breasts

1 pound of asparagus, ends cut off, cut into 2 inch pieces on a bias

2 shallots, sliced

3 cloves of garlic, minced

1 cup of white wine

olive oil

salt, pepper

Parsley

Water

As much pasta as you and your family, guests or pets care to consume. 

I'm going to include a lot more photos then usual because A. I like photos and B. I have the photos and C. this is a visually lovely meal, so you deserve to see it frame by frame. 

The issue that I have with duck, in fact, one a lot of people have with duck, is how fatty it is. Duck, especially duck breast, is basically a fatty no friends, which is excellent if you are an aquatic bird who lives in chilly waters and wants to stay alive and execute your biological imperative, but less useful if you are a human being who doesn't want to consume huge amounts of duck fat. And it is, of course, delicious, most things that are horrible for you are. When I was in London last year for New Years, Andrew and I (hi, Andrew!) had a discussion then went like this: Duck Fat? Love it! But my god, we will be the fattest people ever, and we will die alone. Can we take that risk? Well, maybe just this once.....

Or twice. Or 20 odd times. It's fantastic, but it's not for every day. So this recipe, we will cut off all the duck fat and keep it in reserve: 

And this would be a good time to boil it in a small saucepan with a little bit of water and then cool it to congeal. And that will look like this:

This does not look magically delicious. Don't worry, just cover it up and put it in the refrigerator. We will deal with it on another occasion. Fill up a large pot with water and make sure to salt the water generously. Cover the pot and set your burner to medium-high. This will be for the pasta, so make sure to time things out so your pasta is ready when your sauce is. 

Now take you duck, which should look something like this:

Heat two tablespoons or around that neighborhood of corn oil or any vegetable oil in a large saucepan and brown the duck:

Then remove the duck from the pan and set aside. All together, you should be looking at something like this:

Large scary knife is not required, but it is recommend. When the duck has cooled you are going to chop it up and this will look something like this: 

Meanwhile, throw the shallots and garlic into the saucepan over a medium heat:

Once the shallots have softened and are growing golden, throw in the asparagus, the wine, and some parsley. Cover and turn the heat down to low or medium low. Your water should be boiling by now, so cook the pasta according to the instructions on the package. I usually use this kind of pasta:

But you should do whatever your little heart desires. I like pasta al dente, and I consider it a great crime against humanity to over cook pasta, but everyone is different. And some people are just better. Once the pasta is done, season the sauce to taste and serve it over the pasta. I like to sprinke on some parsley at this point: 

I also like cheese:

And that will look something like this:

And this is absolutely delicious. 

But you don't have to take my word for it. Go make it yourself, you lazyface. 

Struggle Gets Dishy: Lets Go Tropicana

If you are anything like me (and I'm just solipsistic enough to assume most people are), then you love the summer with all the abandonment of a small child, dashing through the sprinkler, gorging yourself on ice cream bars (I love that they are called novelties, I mean, how cute is that) and collapsing into a happy heat stroke at the end of the day (what's summer without a trip to the emergency room?).

But there is something about the heat that seems to make other people a little nutty. The other day while browsing a favorite vintage store down on Fabric Row (nothing like spending a day among cheap bridal fabrics and bric-a-brac to make your social life seem more exciting then it otherwise might appear), I heard a radio announcer declare that in this heat you should be sure to check on your older friends and relatives, just to make sure they are still breathing. How very encouraging of them. Motown hits and "make sure grandma's not dead" reminders. If that's not a Struggledelphia radio station, I don't know what is.

So, in an effort to assuage those people out their who are more into cold showers then humid afternoons, I thought I would provide a nice little tropical side dish recipe the ought to help with the heat. You can bring it to all of your elderly friends and relatives, it's a good excuse for dropping by.


Grilled Yucca with Pineapple Salsa:


Pineapple Salsa:
1 large ripe pineapple, diced
1/4 cup chopped Thai basil
3 cloves of garlic, minced
1/2 cup finely chopped red onion
1 jalapeno pepper, seeded, diced
Salt
Pepper
Cilantro (this is optional. While some people worship at the alter of the god Cilantronus, others find it tastes like soap. This is actually a genetic predisposition, rather then a preference, so stop making fun of your friends when they crave or disdain fresh coriander!)

 Combine all of the above ingredients and let sit for at least an hour. Because I first made this in Puerto Rico, I added a splash of rum, which works wonders. Of course, how could it not...


Grilled Yucca-
1 large yucca (most of them come large. I've actually never seen a small one) peeled and sliced into rounds. Soak rounds for at least an hour in a bowl of water. Coat yucca with cooking spray and pre-bake yucca in the oven for 30 minutes on a lowish heat, between 250 and 350 degrees Fahrenheit. Coat with another round of cooking spray or oil and grill until the outside is crispy and the inside is flaky and tender. Smother with pineapple salsa and enjoy, assuming you haven't fainted from the heat. If so, do let me know, I'll eat the leftovers.