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 Post subject: All it was quacked up to be
PostPosted: Tue Mar 14, 2017 8:34 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1073
An almost Chinese roast duck. Built on ideas from Mark Bittman, Kenji, Epicuriuos and Julia Child. Broke the duck down into quarters, more in the French style than the Chinese method of "whack it into bits with a cleaver", then steamed it for 20 minutes in the instant pot, using teriyaki sauce, loads of ginger and a few chopped up clementines for the liquid. Crisped up the skin in a skillet, defatted the liquid and pan roasted it for another 15 minutes, then shoved it in a hot oven while I made pancakes from some leftover six grain mix with most of a bunch of scallions chopped in and steamed some asparagus. It was lovely.
I still get a rush from just putting stuff together after checking out a few recipes.


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 Post subject: Re: All it was quacked up to be
PostPosted: Tue Mar 14, 2017 10:29 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5092
Location: Portland, OR
Becky,

It's a rush when it works. When it doesn't ...

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 Post subject: Re: All it was quacked up to be
PostPosted: Wed Mar 15, 2017 1:25 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
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Location: New York
Sounds divine, simply divine.


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 Post subject: Re: All it was quacked up to be
PostPosted: Wed Mar 15, 2017 7:35 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Becky, sound wonderful. You used Steam? I've never used that setting. What other things do you do in the Steam setting. When using Steam, do you close the vent on the lid? Thanks.

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 Post subject: Re: All it was quacked up to be
PostPosted: Wed Mar 15, 2017 9:22 pm 
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I have steamed artichokes and that's about it. You put the round grate thingy in the bottom, and either put your food in a bowl on the grate or just pile it in. I closed the vent, and the timer started counting down quite quickly. I might try steaming oatmeal sometime.


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 Post subject: Re: All it was quacked up to be
PostPosted: Sat Mar 18, 2017 4:38 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
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That does sound lovely!


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