r/homecooking

Happy Thanksgiving from Canada.

It was just our house of four for Thanksgiving this year. So, instead of a turkey, we prepared two ducks and confited their legs.

O.M.G.

I was raised on a farm with ducks and my mom always roasted them. I love duck, but now I see that as a crime against creation.

If you want a fancy (albeit pricey), foolproof meal at home, duck confit is the way to go. So incredibly simple. So incredibly delicious. I did make a pile of duck broth that I added to the potatoes and the stuffing, and I used the duck fat on the vegetables.

I do not understand how I went 40 years never tasting anything this good.

If you can braise, you can confit.

Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.

1. Red wine poached pears with mascarpone cream and walnut
2. Apple cider chicken tights with crispy parmesan potato and brussels sprout
3. Chicken broth
   4.Honey and Mustard Glazed Rabbit Leg with Celeriac Puree

Don't think I'll ever get sick of this one

how do you guys think it turned out?

- Random dry egg noodles

- frozen spinach

- 2 big cans of cream of mushroom

(Optional) cut up cooked chicken

was pretty happy with how this came out tonight, it literally glows

Raw pork chops covered with stove-top cooked boxed pork stuffing with frozen spinach thrown in into pot before slathered into the pork chops and I to the oven.

Upturned pork chop for better viewing.

A rendang is a proper full day cooking project - perfect for a Saturday.

This uses beef shin, which I cut up into chunks and browned in the pan. Then a spice paste (bumbu), with all the SE Asian ingredients you’d expect - shallots, garlic, ginger, galangal, rehydrated red chilis, lemongrass, ground turmeric and coriander. The beef is added back into the pan with some whole lemongrass, a couple of cinnamon sticks, as well as some cloves, cardamom and star anise.

It bubbles away covered on medium-low, then after 75 minutes, lid off, and add tamarind, brown sugar, makrut lime leaves, salt and kerisik (freshly toasted desiccated coconut). This should bubble on low, uncovered for a few hours. I did 3 hours. Stir it occasionally to make sure it doesn’t stick.

The whole thing took about 6 hours start to finish - I was working at a very leisurely pace - and was totally worth it 🇮🇩