Hello Folks,
I have just made a big pot of duck stock for a delicious dish I am
cooking tomorrow night (duck risotto).
My Q. is, can I leave the covered pot out of the fridge until tomorrow.
It will be brought back to boiling point before it used. Weather is
cool-ish (16 - 22 C).

TIA

Bronwyn
Oz

Bronwyn wrote on 08 Sep 2006 in rec.food.cooking

> Hello Folks,
> I have just made a big pot of duck stock for a delicious dish I am
> cooking tomorrow night (duck risotto).
> My Q. is, can I leave the covered pot out of the fridge until tomorrow.
> It will be brought back to boiling point before it used. Weather is
> cool-ish (16 - 22 C).
>
> TIA
>
> Bronwyn
> Oz
>
>

I wouldn't, but it depends...has it been defatted? If there is a layer of
fat floating on top your chancesa are better.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Hi Bron!

It has indeed been cool in Australia the last few days- was only 9-15
degrees today. I love duck and it is not a very common food at either
restaurants or in people's homes. One of my favourite dishes in any
Chinese restaurant in Australia is Peking Duck Pancakes, which also
commands a high price. Do you, or any at rec.food.cooking know a simple
method of creating this succulent dish?

miles wrote:
> ... One of my favourite dishes in any
> Chinese restaurant in Australia is Peking Duck Pancakes, which also
> commands a high price. Do you, or any at rec.food.cooking know a simple
> method of creating this succulent dish?

There are plenty of good recipes out there- but they're all very time
consuming. See, for example:

http://www.foodnetwork.com/food/reci..._18948,00.html
http://www.webwombat.com.au/lifestyl...pes/peking.htm

....although both leave out what I was told is a critical step: In
making the Mandarin Pancakes, press out two balls of dough, and then
sandwhich them together, with a little sesame oil between them. Now
when you roll them out you can get a much thinnner pancake. They should
be fried- but not browned- and then pulled apart and set aside.

The air drying of the duck is necessary to get the perfect crisp skin;
traditionally, when this dish was served at banquests, only the skin
was served to the diners, along with the pancakes and scallions, and
the meat and broth used in other dishes.

If you're in a hurry and don't mind a less than perfect skin, you can
skip the air drying. And if you don't want to make the Mandarin
Pancakes, you could use hand-made tortillas.I won't tell.

-- mike
http://smsfr.blogspot.com

In article .com>,
says...
> Hello Folks,
> I have just made a big pot of duck stock for a delicious dish I am
> cooking tomorrow night (duck risotto).
> My Q. is, can I leave the covered pot out of the fridge until tomorrow.
> It will be brought back to boiling point before it used. Weather is
> cool-ish (16 - 22 C).
>
> TIA
>
> Bronwyn
> Oz
>
>

Yes. Just be sure to crack the lid.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm