Date: Saturday, January 31, 2009 At 08:00 AM
Duration: 4 Hours
Saturday Market, January 31, 2009 | 8 am - 12 pm
Downtown New Orleans | Corner of Magazine and Girod Street
Join us on two wheels rather than four to participate in our Crescent City Cycles celebration of human power over horsepower. R.U.B.A.R.B., a community bike shop in the Upper 9th Ward, will demonstrate how to fix flat tires for all interested market shoppers and our special guests, the Iberville Community Center Boys & Girls Club. After patching a flat or learning about bike parts at our mini market bike shop, swing by the Welcome Tent for info on bike safety and bike advocacy projects around town, including the Metro Bike Coalition, NOLAcycle and the Brydum Tandem Project. And keep your ears perked. We're raffling off patch kits every 15 minutes between 9:30-11:30am, so be sure to fill out a door prize slip. Finally, we'll have free hot chicory coffee, iced tea or water for anyone who pedaled to market. Just let us know as we’re filling your re-usable bottle or cup and the drink is on us.
Recipe of the Week
Duck and root vegetable stew
Carrots are just one of the many market ingredients in Eman Loubier's Duck and Root Vegetable Soup. Carrots, turnips, cauliflower and mustard greens are all in season and available at both our Tuesday and Saturday markets. Or, if this recipe sounds a little too ambitious, visit Eman at Dante's Kitchen, one of our favorite neighborhood spots.
salt and pepper
1 head fennel
1 red bell pepper
1 bunch leeks
1 cup cauliflower florets
1 bunch mustard greens (for raw garnish)
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon sage
4 cups duck stock
2 stalks celery
2 cloves garlic
2 tablespoons tomato paste
1 cup red wine
2 bay leaves
1 sprig thyme
1 teaspoon black peppercorns
skin and fat trimmings from 1 duck
1 cup water
Trim duck of excess skin and fat. Cut the trimmed skin into strips and reserve to make the crackling. Season duck inside and out with salt and pepper. Roast duck in a 375-degree oven for 90 minutes. Remove from oven and cool.
Separate the skin from the duck. Pick all the meat off the bones and cut into bite-sized pieces. Reserve the bones for stock.
To prepare Duck Stock: Rough cut celery, garlic, carrot, and onion. Place vegetables in a stock pot and sweat them until soft. Add tomato paste and as it cooks, scrape the bottom of the pan to loosen any bits that stick. Add bones from the roasted duck. Sweat the bones and vegetable mixture for 5 minutes, then deglaze with the red wine. Cook until the wine is reduced by half, then add enough cold water to just cover the bones. Add bay leaves, thyme and peppercorns. Bring the contents of the pot to a high simmer, then reduce heat to a low simmer and cook for 4 hours. Strain stock and reduce until just 4 cups remain. Season with salt and pepper.
To prepare Duck Crackling: Cut the duck skin into strips. Place strips in a small heavy-bottomed saucepan and add water. Cook on low heat. As the crackling cooks, the water will evaporate and be replaced by the rendered fat. When the pot stops foaming, remove the crackling and transfer to a paper towel to drain.
To prepare Stew: Peel the carrot, turnip, and rutabaga and cut into a small dice. Dice fennel, red pepper, and leeks (using only the white part of the leeks). Blanch carrot, turnip, rutabaga and cauliflower in salted water, then cool. Add some olive oil to a hot skillet and sauté the fennel, red bell pepper and leeks with basil, rosemary, and sage UNTIL SOFT. Season with salt and pepper. Add duck meat and heat all the way through. Divide mixture into four bowls, then pour hot stock over mixture. Garnish with thinly cut mustard greens and duck crackling.
Recipe compliments of Emanuel Loubier