[Sca-cooks] My Menu for Ian and Katherine's Last Championships, May 13th

[Phil Troy / G. Tacitus Adamantius]

On May 9, 2006, at 4:05 PM, Jim Davis wrote:

> This looks yummy!
>
> I know the problem of people with food issues not advising the  
> feast cook, and then raising a ruckus or pulling a martyr act if  
> there's nothing for them to eat.

Well, I'll say that we normally don't get a lot of that in our group.  
Maybe people are just very used to being able to find at least  
something they can eat, but mostly they just read the ingredients  
list, and sometimes they'll ask me if I can make a change, like  
leaving the pepper out of a portion or two of something. If I can do  
it, I will, and if not, I won't, and normally it's all very amicable.

>
> Are you planning to share the recipes?  I'm particularly interested  
> in how your preparing the duck.

Yes, at some point I'll get them into some usable form. Usually what  
I do is try to follow the period recipe as much as possible, and  
really only think about a modern recipe to help me establish a  
shopping list.

I just bought the ducks this morning, a dozen huge ones from the  
Asian grocers for $1.69 a pound. Total bill $77. I was pretty impressed.

What I figured on doing [tonight] was to split the ducks down the  
back and "spatchcock" them (basically opening them like a triptych),  
skewering them to hold them open and flat, and poaching them until  
just barely done, then vacuum-sealing and freezing them. I'll defat  
and reduce the cooking liquid to get a small amount of very strong  
broth, and boil (prolly in the pressure cooker) about 10 lbs of  
onions for the sauce. I may cook them down to a conserve in the crock  
pot overnight. On the morning of the event, we'll thaw them, reheat  
them on the grill or in boiling water in their plastic baggies, and  
cut each into about six pieces with shears (two leg "quarters", two  
large breast chunks, and two smaller breast chunks with the upper  
wing attached).

The sauce will be made from duck fat, breadcrumbs fried a pale brown  
in said fat, duck broth, the onion conserve, salt and pepper, and a  
splash of vinegar (sherry if I can get it, or maybe champagne).

Duck pieces placed on top of the sauce, garnished with chopped herbs.

I wouldn't kick a Beaujolais Nouveau out of the sack with this, either.

Adamantius

>
> Jared
>
> On May 9, 2006, at 11:37 AM, Phil Troy / G. Tacitus Adamantius wrote:
>
>> After having posted this to the local list, I figured some here  
>> might be interested. This is the event at the site we spoke of  
>> that has rather limited kitchen facilities (like no stove) -- I  
>> was looking to walk the fine line between opulence and a  
>> relatively simple "picnic in the wood" meal...
>>
>>> Some items still subject to change, per what's good, what's  
>>> reasonably priced, etc., in the couple of days before Saturday:
>>>
>>> FIRST COURSE --
>>>
>>> -Cotignac (quince "cheese")
>>> -Cold Soused Brawn (cured pork loin), sliced, with Lombard  
>>> Mustard Sauce
>>> -Compost (mixed, pickled fruits and vegetables)
>>> -A Sallet
>>> -Fronchemoyle (a white bread pudding boiled in a bag)
>>> -Ducks in Civey (ducks braised with onion sauce)
>>>
>>> SECOND COURSE --
>>>
>>> -Rabbits (braised and cut up, ginger sauce on the side)
>>> -Grill-roasted beef (sirloins are on sale) with sweet black  
>>> pepper sauce
>>> -Frumenty
>>> -Mosserouns Flourys (roasted, glazed mushroom caps -- if I can  
>>> find good ones)
>>> -Wortys Boiled (whatever green veg looks nice, blanched and  
>>> buttered, hopefully asparagus)
>>> -Tardpolene (mixed fruit, nut and cheese tart)
>>>
>>> Beverages to include, but are not limited to, Ye Olde Ikea  
>>> Lingonberry Drinke
>>
>> (This was requested...)
>>
>>>
>>> NB: _One_ person has contacted me regarding special food  
>>> requirements! Should I assume nobody else has any?
>>
>> Adamantius
>>
>>
>>
>> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>>     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
>> Holt, 07/29/04
>>
>>
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>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04