In The Kitchen, December 9th
By Chef Moreno & Cinzia Miotto
Saturday, December 09, 2006 08:46 AM
Let’s talk turkey, or not!
This week I’m going to give you an alternative to Christmas dinner. If you're tired of the same old turkey dinner and want to experience something new and maybe start a new tradition in your family, try this one out.
Whatever you decide to cook for Christmas dinner, I feel it should represent some kind of culture from your family or at least who you are.
I know this sounds a little deep but I feel cooking comes from the soul and you should tap into that and you’ll see some great results coming from your stove.
Recipe: Roast duck w/fennel gratin
Before I roast any kind of bird I like to put it in brine for approx.4-6 hours. This will flavor the meat and keep it juicy not to mention it makes the skin very crispy and much more enjoyable to eat.
Brine: Cold water in pot, put enough in to cover bird (don’t put duck in yet)
High heat, add bay leaf, black peppercorns, honey, a few sprigs of rosemary, fresh thyme, and an orange cut in half. Bring to boil for 1 minute and let cool, add duck. Remove bird and rinse under cold water. Put in roasting pan sprinkle with salt and pepper (always use sea salt) stuff with cut oranges and drizzle olive oil. Surround duck with carrots and a little bit of thyme, salt and pepper, white wine Roast at 425 degrees for about 2 hours, keep checking every 15 minutes. You don’t want to overcook, a little pink is o.k. Duck is not like chicken, it’s dark meat, you can can’t get sick from under cooking.
Side dish: Fennel gratin
Cut fennel bulb in ½ lengthwise, boil in salt water until tender, let cool. Put in oven proof dish, drizzle with olive oil, salt and pepper and a little butter and parmesan cheese, cook at 400 degrees until golden.
You can start dinner with your favorite soup or some hors d’houvres (see last week column).Remove oranges from duck and carve. Place duck on platter and surround with carrots and roasted potatoes and the fennel gratin. Dessert is usually some fresh fruit or panettone(Italian fruit bread) and roasted chestnuts.
Cinzia’s wine suggestion: A B.C. Pinot Noir or a French Cote du Rhone
Remember to have fun; cooking is an expression of who you are. Next week I’ll talk about x-mas morning breakfast, my favorite part of waking up early .
Buon Appetito
Cinzia and Moreno are owners of the White Goose Bistro 3rd. and Dominion, Prince George B.C.
Chef Moreno offers private cooking lesson for small groups at your home .Contact”250.561.1002
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