rhubarb duck

2015-05-04

I like to cook with what I can grow & raise in my own backyard. I harvested rhubarb today, for the first time this season. I also raise and harvest ducks. Hence today’s combination. It may not be very subtle or great cuisine, but I find simple cooking with big flavors quite satisfying.

This Muscovy drake 'papa duck' was 2 year old, big but tough. Try frying or roasting that and you might think you're chewing on a rubber ducky. To get it tender enough, an older bird like this requires very long cooking times, either in a soup or stew. The acidity of the rhubarb also helps to tenderize the meat.

This recipe can be prepared stovetop, or overnight in a slow-cooker.
I did remove the breast fillets for searing and slow-roasting.

INGREDIENTS

This is what you need for 6+ servings:

1 Muscovy duck, 5 lbs.
minus breast filets
3 lbs. rhubarb
sugar
S&P

Pic1: rhubarb duck

Directions

2015-05-04

Pic2: newly harvested rhubarb
Pic3: cut off leaves and bottom
Pic4: wash, cut small

rhubarb compote:

Harvest rhubarb from the garden. (Pic2)
Cut off the leaves and the base of the stem, wash thoroughly. Do not peel. (Pic3)
The leaves are edible in very small quantities. Larger quantities can cause kidney damage.
Cut away any blemishes or damaged parts.
Cut the stem in small pieces. (Pic4)
Stew in ½ cup of water until the rhubarb pieces melt. (Pic5)
Add S&P, sugar to taste. Do not make this sweet.
Some salt is good. You decide if you want pepper in yours.

Pic5: stew
Pic6: broken-up carcass
Pic7: meat on top

The duck:

Cut the duck in pieces.
Reserve the breast meat for searing.
Optional:
- Reserve the carcass for stock or soup.
Place the parted duck in a slow-cooker or stock pot.
- Place the broken-up carcass pieces on the bottom, (Pic6)
  the more meaty pieces on top of that. (Pic7)

Pic8: cover with rhubarb
Pic9: 1 hr. later
Pic10: next morning

Finishing up:

Cover the duck with rhubarb. (Pic8) Uncooked is fine, but you'll have to add some more later on when the rhubarb pieces liquefy and fill the air pockets underneath. I used partially cooked rhubarb to avoid that problem.
Do not add water.
Slow-cook on low for at least 6 hours. (Pic9)
- The rhubarb will melt completely and the sauce will turn a rich brown color. (Pic10) It will still taste very much like rhubarb and it will still give you that funny feeling at the backside of your teeth. :-)
- Because Muscovies are much leaner than other breeds, there will be very little fat floating on top of the liquid.
Serve and enjoy.
I served this with mashed potatoes and rhubarb.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org