Grumpy Old Women

@Rosepetal wrote:

Bloke came yesterday to finish off round the plugs after being rewired and caught me stripping off the woodchip paper in the spare bedroom. After telling him I had removed the rest from the WHOLE house over the years he said “Do you want a good tip for getting it off my duck”?

That’s not really fair Rose, he WAS offering you good advice on how to remove woodchip from his duck. You have to see the positives in life and be less grumpy.

I pasted crackers on my duck, and that was punningly wicked of me.

@Rosepetal wrote:

Lol Toy. It’s the presumption that I need advice how to get it off his duck that gets me!!!

and here’s what you could do wiv his duck….

Morrocan Duck with Tagine Gravy And Onion Ginger Jam

1 servings

Morrocan Duck with Tagine Gravy And Onion Ginger Jam Ingredients

1 Ducksplit the backbone; open 1 ts Cayenne; (optional)
; flat (pushing & 1 c Scraping of Duck Juices plus
; cracking small 1/2 c Raisins
; bones is just fine) 1/2 ts Almond Extract
MIX 1 Chopped Tomato
1/4 c Cracked Coriander Seed RAS EL HANOUT
1 tb Cardamon 5 Bay Leaves
1 tb Black Pepper 1 tb Thyme
2 ts Salt 1 tb Peppercorn
TAGINE GRAVY 1 tb Coriander; (optional)keep in
1/4 c Honey ; closed jar
1 qt Good Chicken Stock 1 tb Cloves
1 tb Ras el Hanout 1/2 ts Cumin
1 ts Cinnamon 1/2 ts Cardamon
Lemon Zest 1/2 ts Ground Ginger
1 c Ginger Ale 1 tb Ground Cinnamon
1 ts Salt 1 tb Nutmeg

Instructions for Morrocan Duck with Tagine Gravy And Onion Ginger Jam
Sprinkle 1/4 cup Brandy and rub spices on both sides of the Duck. Let sit over night, skin side down. Bake Duck at 350 degrees, skin side up, for 1 to 1 1/4 hours. Skin should be brown. Poke thigh and leg joint to be sure duck juices run clear. Cool and take out all small bones. Leave leg, wing and thigh bones intact and remove cartilage from breast leaving the half duck in one piece. Tagine Gravy: Bring sauce to a boil, simmer 30 minutes skim fat. Bring back to a boil, add cornstarch mixture (make a paste with 1/4 cup water and 1/4 cup cornstarch). Boil 2 minutes, adjust seasonings. Caramelize 3 medium Onions (saute in 1/4 cup oil over medium to medium high heat until all brown in colorstirring constantly) plus 1/4 cup finely diced Ginger Root. When done, add 2 cups Sugar and 1 cup Ginger Ale. Simmer about 20 minutes until syrupy. Add a pinch of Salt cool. Serve with mashed or grilled Sweet Potatoes with a pinch of Ras el Hanout. Ras el Hanout can be purchased at an international grocery, or you can use the following recipe: Ras el Hanout: All whole spices should be ground in a coffee grinder.

@Rosepetal wrote:

Very nice Cath, but think I might just crisp it up and have it in a pancake!

hmmmmmmm yes crisp it and have it in a pancake wot a good idea ;)

@Rosepetal wrote:

Oh and Ras el Hanout is sold in Tesco’s its got Rose Petals in it! lol

lol rose , i’m busy lightin me cauldron just now ready to crisp someone…. erm i mean a duck in it lol xx