Cooking/Food thread


Eye Bleach Salesman
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Special Hen Supporter
Sep 7, 2009
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This is what is planned for tonight. Chicken, black bean and sweet potato skillet.



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Jun 23, 2017
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Midwest City, Oklahoma, 73110
Baked a chicken pot pie for dinner tonight (10”) I’m pretty bad with pie crust but this one turned out okay. This was a butter crust so I’m going to keep at it till I get it down. There’s a fine line between making the dough too dry and too moist and I don’t quite have that one figured out. View attachment 316047
Looks good, my friend. Certainly a lot better than what I turn out :bowdown:


Special Hen
Sep 18, 2022
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View attachment 313749

Trying out a recipe for waterfowl season, duck confit with grits. I have to say, I’m a big fan. Might be my new favorite way to eat duck. Need to do some adjusting, but so far so good. I like it because you can do a lot of the prep at home, and then bag everything up, pretty much combine and reheat at camp after a long day. Nothing beats a 5 star meal after a hard day hunting.

A recipe you ask? Well, here we go. I’m winging it(heheheh, get it?) but like with most cooking, just go by feel.

Take your duck legs/thighs, wash them, make sure you get all the feathers out. Check for shot, try to keep as much skin and fat on as possible.

Pack duck in salt. I used about 6-7 tablespoons of kosher salt for two legs/thighs. Heavily coat the entire piece of meat, make sure you get it in all the crevices. Let sit 8-10 hours, I left it uncovered in the fridge to help pull extra moisture out of the meat.

Remove duck after 8-10 hours, rinse (don’t soak) with water, removing all of the salt. Pat completely dry with paper towels. Pome lots of holes in the skin so the fat can leak out while cooking.

In an oven safe pan you can put a lid on, place the duck legs/thighs. Add in 1-2 whole garlic with the tops cut off and 2-3 bay leaves per piece of meat. Add enough olive oil to come up the side of the duck a little, maybe 1/8” or so. I love garlic, so I added a teaspoon or two of garlic powder over the whole pot. Place lid on pot, cook for 3-6 hours at 250°F until duck is very tender. The trick here is low heat, long time cooking. You could also do this in a crock pot on low, but my crock pot crapped out on me last week.

Let duck sit, cool slightly. Bag it up if you’re taking it to camp. If not, remove duck from pot and pat skin with paper towel to remove any moisture. Put garlic and bay leaves in with duck if bagging, put the duck fat/olive oil mixture into a jar.

Now, everything comes together: at this point you can either store it for taking to your hunting/camping destination, or continue making the meal. Personally, this time I just threw everything into Tupperware and put it in the fridge for the next day.

When you’re ready to eat:

Make grits as you normally would. The better quality grits you use, the better the meal will be. All I could find was bobs red mill, and that worked well. Instant grits are fine, but if im putting the effort in on a fine piece of meat, I don’t wanna halfass the other half of the meal.

While you’re making the grits, drop a tablespoon or three of the duck fat into a pan, get it hot. Make sure that when you’re spooning out the duck fat you avoid water that has settled on the bottom, or you’re gonna make a mess once everything gets hot. Ask me how I know.

Use the duck fat to fry the duck legs thighs, get that skin as crispy as you can. If you just pulled the duck out of the cooler/fridge, that’s fine, this should reheat it as well. Once the duck is crispy, remove from the oil and let sit.

By this time your grits should be done. Remove them from the fire, add the saltiest, nuttiest Parmesan cheese you can find, mix until smooth. This will replace any salt you would add to the grits, and helps give it a beautiful texture and taste.

In the duck frying pan, put in a good handful of green onions, and squeeze out most of that beautiful roast garlic into the pan, saving a few bits for topping. Lightly sauté, make sure you break that garlic up. Once your onions are starting to go from crisp to soft, add your grits, stir vigorously, making sure you have a nice even mixture.

Pour grits into bowl/plate, place duck on top, garnish with some of that extra garlic either on top or smeared onto that crispy skin. Add a touch of Parmesan and squeeze a little lemon juice on top of everything if you have it.

And that, boys and girls, is my new favorite way to eat duck.
That looks awesome.

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