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There’s always a debate about dressing — some are all about oyster
dressing, others insist on cornbread stuffing. A Midwestern friend
who didn’t know any better, bless her elsewhere heart, longed for
Stove Top Stuffing.That was easy.
The best thing about dressing and stuffing is that they require just
about the same have, at times, four pans of different
bread groups lined up awaiting additions of pecans, sausage, or
seafood such as crabmeat, oysters or shrimp.
Creamed spinach commands a must-have category, and after
washing and chopping for years we discovered that there was no
taste difference between fresh or frozen. The biggest issue was
thawing and draining the little boxes. Yes, please plan to do that
in advance. You can actually assemble the entire dish in advance.
Covered, it holds refrigerated for at least three days.
The main reason we never tried to fry a turkey was small children.
First for safety, then we had no idea of how to properly dispose of
all that oil. If anyone has an ecologically appropriate way to do that,
let me know, I’ve always wondered.
A friend, who also hosts a large friends and family feast, believes in
culinary democracy. The crowd gets to vote one dish off the island
following the meal. The next year the banished dish is replaced by
a hopeful entry, subject to another vote. Jell-O mold was voted off,
jiggling in despair.The hostess retains veto power. She loves the old
green bean casserole recipe with French’s fried onion rings, so that’s
not going anywhere. Banished dishes included beets,
carrots, and anything to be cooked at last minute
and jam the kitchen. A simple survey of the plates
at the end of the meal weighs heavily on
the decisions.
Food has a way of bringing peo-
ple together, especially during
the holidays, especially at my
house. There’s always plen-
ty to eat and drink, family,
friends, music, laughter, and
thankfully, we aren’t alone.
Duck Soup with Quacklings
WHAT YOU WILL NEED
2 ducks, each about 2½ pounds, smoked or roasted
2 quarts water
1 gallon chicken stock
2 cans of beer
2 large white onions, roughly chopped
1 green bell pepper, roughly chopped
3 celery stalks, roughly chopped
4 fresh garlic cloves, chopped
½ cup chopped parsley
1 carrot, roughly chopped
2 fresh rosemary sprigs
1 pint fresh mushrooms, sliced
6 ounces wild rice
1 bunch green onions, finely chopped for garnish
Duck Skin Quacklings (recipe follows)
HOW TO PREP
Remove skin and pick meat from 2 ducks. Set skin aside. Cut duck meat
into bite-size pieces. Cover and refrigerate.
Split duck carcasses in half. Using a 3-gallon stockpot over medium
heat, add water and chicken stock. Add duck carcasses and onion,
green bell pepper, celery, garlic, parsley, carrot, and rosemary.
Bring liquid to a boil. Then reduce heat to medium-low and allow it to
simmer until reduced by half, 1 to 2 hours. Periodically skim off foam
and impurities that float to top.
Strain stock and discard carcasses and vegetables. Return strained stock
to stockpot. Add rice and simmer until it is fully cooked, approximately
1 hour. Add mushrooms and duck meat, then continue simmering until
heated, about 15 minutes. Garnish with green onions. Serve Duck Skin
Quacklings either atop or alongside soup.
Duck Skin Quacklings
Cut duck skin into bite-sized pieces. Pour ½ cup of water into a medium
saucepan (you need very little water if duck skin is already cooked).
Bring to a boil and simmer until no water is left and fat is rendered from
duck skin. Carefully pour off and reserve any duck fat that remains —
you’ll need it. To make quacklings, using a medium-sized skillet, add the
remaining duck fat over medium-high heat. Fry the duck
skin in the duck fat until browned and crisp. Carefully
remove using tongs or a slotted spoon.
(Serves 10 to 12)
[FAR LEFT]
Rice Dressing
photo by Romney Caruso
[LEFT] Duck Soup with
Quacklings
HOLIDAYS
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