duck-fat

Perpetual Motion 1/1

I planned on writing this anyway but decided to kill two birds with one stone. Written for a fanfic challenge on Facebook for @wildwingsuz and her group in response to a photo prompt (A swing by a pond/lake) but also included is conversation prompt #19 for the anon who said the prompt “I’m okay”……..”You don’t look okay”……..”Well stop fucking looking then” sounds ‘totally Scully-esque’.

I agree wholeheartedly and this is the result.  

Set during Revival and also recounts events pre IWTB


PERPETUAL MOTION

We had first discovered this place when we had already been living in the farmhouse for several months, happening upon it one fine Spring day when we finally began to properly explore the land that surrounded us on all four sides; the warmth of the weak sunshine tempting us to walk farther than we had during the frigid winter months where really,  we had been far too preoccupied in trying to find a way to heal the wounds we had inflicted upon each other  amid the confusion and uncertainty of our time on the run, than in venturing outside to map out our domain.

We knew there was a lake somewhere on the property – the real estate deeds had spoken of just such a thing – rather grandly called ‘Pioneer’s lake’- I’m guessing it was a man made relic of times gone by.

I’m not sure I would have called it a lake though because although large enough to house a small wooden dock which creaked ominously even under Scully’s slight weight, to me it was nothing more than an over-sized pond complete with a family of fat brown ducks who squawked an indignant warning amidst much ruffling of feathers at the pair of interlopers who had disturbed their quiet sanctuary.  And sanctuary, as it turned out, was a pretty good description for this cool green oasis because from the minute she set eyes on it, Scully fell instantly in love.

To see her truly happy for the first time in months twisted and pulled at something deeply primitive that lay slumbering inside me and which I had thought had been quieted forever; namely my need to protect her, to give her whatever it might take to quiet the demons which plagued her so mercilessly and which had forced me to make the decision to finally stop running before I lost her forever.

We had found ourselves in a small town in Nevada in those final few weeks;  sparsely populated, it had enough amenities to make life a little easier.  No longer moving constantly as we had right at the very beginning we had, for the previous year or so, settled – if you could call it that – in similar non-descript places for just long enough to find some paid employment to boost our rapidly declining finances; a few weeks at a time where we found something cheap to rent and stopped to catch our breath.

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This creative little restaurant on the outskirts of London has been on my bucket list for *10 years* and I finally went! The Fat Duck by Heston Blumenthal … They research their diners in advance and personalise the meal. Inside this box was a gold coin that you exchange for candy at dessert. 🍬 Props to @thehestonblumenthalteam for what was probably the most creative and magical meal experience of my entire life. ✨

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Hey everyone! So good to see you again. Sorry for not being around last week, but I’m here now and we’re moving right along with everyone’s favorite thief, Kurama. This dish is long but so worth it. Remember: Everything you chill in this dish must reach a temperature of 40 degree fahrenheit. before you serve it. If you don’t have Rose Petal Extract, add some rose water or Rose Syrup instead! I will be posting duck, sauce and Knife skill tutorials soon! 

209.8 pounds before Paris –> 214.2 pounds after Paris

Geez, Libra, way to be aggressive with your expectations of my future weight gain! I was on vacation!

My first time in France was amazing. We took a day tour of the castles of the Loire Valley, visited a vineyard, went to the palace at Versailles, spent a day at Disneyland Paris, and then did just Paris stuff for the other six days.

I had macarons, mille feuille, croissants, pain au chocolat, a one-Michelin-star tasting menu, a three-Michelin-star tasting menu, pork trotters and the best polenta I’ve ever had, hand-pulled noodles, banh mi on real French baguettes, chorizo paninis, a chili cheese dog and a pound of fudge at Disneyland, the best gelato I’ve ever had at multiple locations of a Paris chain that also happens to have two locations in NYC that will now be the death of me, Kir Royales, all of the wine ever, Pizza Hut, the Paris version of a taco (which is actually a burrito), potatoes baked in duck fat and mixed with cheese, so much bread and butter you wouldn’t believe one human was capable of eating it … actually, I should stop, this is too glorious/painful to think about.

I think all of the food tasted so good partly because I haven’t cheated on keto in literal months and partly because the food really is that amazing. The city was like NYC except much prettier and more tourist-friendly. Like, the train actually goes all of the way to airport! And the trains come every 2 minutes!

Point is: Paris is everything. We had a lovely little Airbnb with a terrace right in the 4th arrondissement and walked everywhere and drank the best coffee at all of the cafes and tried to speak French and failed but everyone was still so nice to us. I already miss being there so much.

I planned a bunch of outings for this week to enjoy while I’m off the wagon, so I won’t be fully back on keto until Sunday. Now please excuse me while I go catch up on one million of your posts!

unfortunately feeding birds is SO spot on rpl and steven like rpl just getting SO into it, meticulously tearing up bits of bread and making sure none of the ducks get elbowed out by more aggressive ducks…steven following him with a ziplock full of fresh bread like “hone–i mean holy father. please. these ducks are so fat they can barely walk you’ve fed them enough for today” and rpl like “you KNOW they don’t let rpl jr. eat unless im physically here steven, you know this” 

just us two - luke hemmings (part 3)

Luke knew that parenthood was never going to be easy when his girlfriend left him standing in the delivery ward with their baby clasped in his hands. his 5 year old daughter striking up a feud with the son of a coldly beautiful single mum was not a complication he had anticipated though. nor was falling in love with her.

part one / part two 


‘Alright let’s get this sorted out then.’

'Lovely to hear from you too Y/N, yeah I am having a good day thanks how about you?’ Luke said as he picked up the phone, rolling his eyes at Y/N’s abrupt greeting.

'Hemmings I don’t have time to mess around here I’m walking from one meeting to another.’ Y/N sighed down the phone. 'I’ve cleared my Saturday afternoon this weekend so I’ll come round about 2 to pick you and Luna up. I’m sure you’ve already got a ridiculous scheme planned to make them bond so I’ll let you take it from there.’

'I wouldn’t call it ridiculous so much as inspired.’ Luke grinned, unable to stop himself from teasing Y/N.

'I think we’ll let the kids be the judge of that.’ Y/N said drily and Luke could have sworn he detected a hint of a smile in her voice. 'Send your address to the email on the card I gave you, assuming you haven’t lost it already?’

'I think it’s around here somewhere.’ Luke said as he turned the card over in his hand, never dreaming of telling her it had been burning a hole in the pocket of his jeans since she’d given it to him yesterday. 

'Well my client’s waiting for me so I have to go now but remember: this Saturday, 2 o'clock.’

'It’s a date.’ Luke said, waiting for a sharp reply or an irritated sigh.

'You wish Hemmings.’ Instead he was met with a peal of laughter as Y/N put down the phone. 

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2

It should come as no surprise that I severely overcomplicated the brainstorm. I was convinced some modern behemoth fusion between duck l'orange and a curry. After verifying that duck l'orange did not contain anything unneccessarily complex, I considered the duck curry component of it. Yielding virtually nothing, I turned to Chinese style braises as with knowledge gleaned from Hisako’s curry; spices that are used similarly. It yielded the Teochew Braised Duck and realised it was probably a Japanese style curry with orange and additional spices. Oh. As you’ve probably guessed from my methodology, I harness the cues given by the anime/manga which often provides that TWIST, then ether use the set recipes provided by the manga or if it’s based off a concept, I cherry pick different aspects and create a culinary Frankenstein’s monster. Please don’t feel obliged to make your own duck stock, chicken will suffice. As far as taste goes, the duck katsu surprised me, I didn’t think deep frying it would actually work! It needs more orange though, so in addition to the duck stock, it needs a cup of orange juice probably to really have that freshness sing through in addition to more zest and peel.  

Yoshino Yuuki’s Duck Cutlet Curry Recipe  

2 duck legs, 1 cup orange juice, 1L duck stock (I used 500ml but 1L would yield a smoother curry), 2 cloves of garlic, 1 small piece of fresh ginger and tumeric, fresh curry leaves (not pictured), 1 tblsp soy sauce and honey, 1 orange, 2 small carrots, 1 potato, 2 small onions, 1 tblsp curry powder, bowl of rice

Garam marsala: 1 cinnamon stick, ½ tsp fennel seeds, ½ tsp cumin seeds, 3-4 cloves, ½ black peppercorns, 1 caramom pod, 1 star anise, duck fat

For the duck katsu: 1 skinless duck breast, panko, flour, 1 egg

Cut the onion into segments, the potatoes and carrtos to bite size pieces, zest the orange and cut into pieces

Fry the 1 cinnamon stick, ½ tsp fennel seeds, ½ tsp cumin seeds, 3-4 cloves, ½ black peppercorns, 1 cardamom pod, 1 star anise in duck fat until fragrant

Blitz garam marsala into powder and set aside.

Start in a cold pan, render the duck legs and brown. 

Remove and sauté onions until translucent. Grate in tumeric, garlc and ginger. Add curry leaves. Cook for 30 seconds

Marinade duck breast in ½ tblsp sake, salt and pepper. Set aside for 15 mins.

Add carrots and duck legs. Cover with duck stock, orange juice and water, bring to a boil. Add 1 tblsp honey and simmer for 20 minutes, stirring occasionally.

Add the potatoes and cook for 15 minutes or until tender. Turn off the heat.

Prepare duck katsu by dredging in flour, egg then finally panko. I added orange zest to it to add more zing which was probably futile. Just save it all for the curry.

Deep fry for a few minutes, flip, repeat until golden. Leave to drain on wire rack.

Prepare the curry roux. Sauté curry powder, reserved garam marsala and orange zest with 3 tblsp duck fat until fragrant.  

Add 4 tblsp of flour, mix vigorously until thickened and add orange slices and juice. Cook for 30 seconds then add to roux.

Add the curry roux into the pot and stir to combine. Add 1 tblsp soy sauce and adjust seasoning, simmering on low until it becomes thick.

Drape curry atop of rice.

Serve with duck katsu and enjoy!

5

My first Christmas Eve brunch, now a family tradition. Egg nog brioche french toast roll ups stuffed with sweetened mascarpone cheese and rolled in cinnamon sugar and accompanied by a rum maple syrup, sweet and spicy candied bacon, chicken sausage, smoked Gouda and Parmesan scrambled eggs, duck fat roasted rosemary garlic potatoes and cranberry orange mimosas. Looking forward to next year.

2

Let’s use the more positive adjective ‘ambitious’ to describe my actions of making 3 recipes within an hour. It reaffirms that yes I should audition for Masterchef (hahaha, no) and that the 1 hour time limit that they had is actually quite doable. if anyone’s seen the Australian version of Masterchef this year’s winner, Billie, was renowned for her flawless ability to multi task which was what snagged her the crown.Definitely channelled her spirit. Visually impressive are both the recipes used in Hinako’s test, but the execution is fairly simple. Thank god. The fact that the recipe failed to specify an oil to bind the sauce should’ve been the first clue. And perhaps it was because the size of my food processor but the amount of herbs specified wasn’t nearly enough so adjust accordingly! If you’re having difficulty pinning down shiso, Vietnamese Perilla (Tía tô) is a good substitute that’s only ~$1 a bunch and is much easier to locate (although that may be because of where I live) .. you have no idea the amount of smugness my mum radiated ’ Like ooohhh,  matter cuisines you dabble in, you’ll always come back to Vietnamese food" geez

Aldini Takumi and Isami’s Aigamo Grilled with Spices Recipe

1 duck breast (seasoned generously both sides and scored), shiraga negi (or leek in this case)

Japanese influenced salsa verde: Vietnamese perilla leaves, chives (roughly chopped), 1 tsp yuzukoshou (can be purchased at Daiso if you can believe it), 15g toasted sesame seeds, 1 tblsp uruka (either made followingly or shiokara. Basically, if you also made Souma’s Char Okakiage in the same hour, retain the guts from the cod and use accordingly)

Not pictured: 1 tsp each of soy sauce and mirin, pinch of salt

Equal ratio of dijon mustard, honey and soy sauce, black pepper. Adjust to taste (it’s pretty good!)

Preheat oven to 180C. Place baking tray as it heats up. Lay duck breast skin side down in a cold pan. Turn heat on to high and cook without turning for 8-12 minutes depending on size and thickness.

Bring water to a boil in a small sauce pan and add several dashes of sake. Boil guts for 5 minutes (don’t mind the blackened bottom of the pan, mum burned pasta), remove then season with soy sauce, mirin and salt.

Flip over the duck breast (save the duck fat!) and brush with mixture of Dijon mustard, soy sauce, honey and black pepper. Roast in oven for 6 minutes.

Blend improvised uruka with Vietnamese perilla, chives, 1 tsp yuzukoshou, 15g toasted sesame seeds and enough olive oil that it blends together. Season with soy sauce and salt.

Chop off a 5cm section of leek from the white end

Slice in half, and remove the inner layers. Stack the outer layers atop each other. 

julienne (do it much thinner than pictured!). With shiraga negi it curls under iced water, to anyone that has the time, test the theory with leek!

Slice duck breast and serve with Japanese salsa verde and leek strips.

Enjoy!

anonymous asked:

"i binged on 4 bananas" 😓😓😓 we live in a society of such disordered minds, it makes me want to cry

i would not say it is disordered minds… i would say it’s more misinformation that’s out there about nutrition and diets. i know people who don’t technically have eating disorders who believe fruit is bad for you but something like duck fat is NOT. you can even find entire books, studies, lifestyles based around this misinformation. now THAT makes me want to cry! This is why we need to stop fighting among each other in the vegan community & band together to fight this terrible misinformation! :)