Category Archives: 5 Hour Duck

Some More Dishes to Try

18 Friday Mar 2022

Posted by in 5 Hour Duck, 5-Stars, Beef, Boise Farmers Market, Buy Idaho, Buy Local, Classis Sauces, Comfort Food, Dinner At Marnies, Dinner For Robin, Dinner With Family, Duck, Food Photos, Food Prep, Fruit, Idaho Beef, Idaho Potatoes, Main Dish, Mushrooms - Local, Pâté, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, What's For Dinner?

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Here are two really good meals we made. At least they’re good in my humble opinion. I liked them. The Fettuccini Alfredo our daughter found a basic recipe, but it looked a little bland, so I “adjusted” it a little. Added dried morels that were rehydrated in some white wine and added basil and fresh garlic. It was tasty. And the 2nd dish was Stuffed Peppers and i do like a good stuffed pepper. But Robin can not eat them. The last dish was 5 Hour Roasted Duck, which we all love! Take a look.

 

Fettuccini Alfredo

This was really a good dinner. As I stated above, I adjusted it. I used Half and Half instead of milk and added some white wine to the Alfredo. It was rich and smooth. Awesome flavor levels. Just be careful when adding the Half and Half that you don’t scorch it. Keep stirring gently. And I have never cooked pasta like this either. It worked fine.. (See the recipe) And too, I broke the dry pasta in half before adding to the pan. Easier for all to eat. Give it a try and let us know what you think.

Stuffed Pepper

This was a great pepper. The pepper was cooked, but still somewhat “crunchy”, but not raw. The flavor levels were great. Not over powered by the herbs or a strong green pepper taste. If you are making one, and use a larger cooking dish, try using different colored peppers – green, red, orange or whatever is available. And then serve them in the cooking dish. There was just me eating this, so I cooked it in a Pâté pan, as pictured. Worked well.

5 Hour Roasted Duck

We all like duck. But it can be greasy. So if you like duck, try this one. 5 Hour Roasted Duck. It definitely is not difficult to do. Just takes a while. 5 hours! So plan ahead! Stewed the neck and any leftover vegetable parts and reduced it down to create the gravy. Use some pan drippings and wine, too. An awesome gravy. Serve with peas and carrots, mashed potatoes and gravy and thinly sliced fruit, left from stuffing the duck. While the duck is resting, cover it with aluminum foil to keep it warm. And as a note, we have tried this with a goose, but it was not as good.

So threr you have it. Try them all and let us know how it turned out. Guten Abend!

Wonderful 5-Hour Roasted Duck

13 Tuesday Dec 2016

Posted by in 5 Hour Duck, Apple, Beets, Captain's Shack, Dessert, Dinner At The Captains Shack, Dinner For Robin, Dinner With Family, Duck, Food Photos, Heirloom Beets, Heirloom Carrots, Heirloom Onions, heirloom vegetables, Idaho Vegetables, Idaho Wine, Local Farmers Markets, Local Harvests, Onion, Petit Verdot, Photos, Photos By: Bob Young, Prep Work, Raspberries, Recipe By: Bob Young, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Sauces, Roasted Vegetables, Snake River AVA, Special Dinners, Vegetables, What's For Dinner?, Wine and Food, Wine Dinners, Wines - Idaho

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captains-shack_1Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work.

First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour.

After each hour, turn the duck and prick the skin. This is after 1 hour. Pricking the skin at each turn, keeps the duck fat basting the duck.

At 3 hours, things happen. Starting to brown nicely.

At 3 hours, things happen. Starting to brown nicely.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface.

Root vegetables are large cut and put into the bottom of the baking pan. This roasts the vegetables and keeps the duck off of the pan surface. The vegetables here are heirloom carrot, heirloom beet, local onion, parsnips and turnips.

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Make stock from the vegetable pieces and the duck neck and parts. Simmer low and slow!

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

Lay the duck directly onto the vegetables and return to the 300°F oven. Cook for another hour.

At 4 hours last turn. It is smelling yummy now.

At 4 hours last turn. It is smelling yummy now.

At 5 hours, remove from the oven and let cool, somewhat.

At 5 hours, remove from the oven and let cool, somewhat.

Yummy slices.

Yummy slices.

Here is the Cranberry/Cherry sauce for the duck.

Here is the Cranberry/Cherry sauce for the duck.

Oh yes. Dessert - Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

Oh yes. Dessert – Pound Cake with Fresh Raspberries and Fresh Whipped Cream.

5 Hour Roasted Duck with Cherry, Cranberry and Rosemary Sauce

22 Thursday Oct 2015

Posted by in 5 Hour Duck, 5 Hour Duck Sauce, Acme Bake Shop Sourdough, Beans, Boise Farmers Market, Captain's Shack, Carrots, Classic Sauces, Cooking Styles, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Duck, Heirloom Carrots, Local Farmers Markets, Photos By: Bob Young, Ravenswood Winery Zinfandel, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Sauces, Side Dishes, What's For Dinner?

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17Sept2015_2a_Alavita_Happy-RobinYes, I know, I have made another post about this 5 Hour Roasted Duck. And it is always a great way to make duck – not greasy or fatty, yet moist and succulent. This time we have a twist. We made a Cherry, Cranberry and Rosemary Sauce (aka: 5 Hour Duck Sauce) for this entree. It was a perfect match! (It probably would go quite well with pork, too!) The cherry sauce is sweet, yet tangy from the cranberry. And the rosemary adds a really good flavor level that pairs well with the duck. Cooking the duck slow and low, really enhances it and creates a wonderful crispy skin. Here are some photos. Enjoy!

The duck after two hours at 300 degrees F. The duck is not covered throughout the entire cooking process.

The duck after two hours at 300 degrees F. The duck is not covered throughout the entire cooking process.

5 Hour Roasted Duck After 5 hours, this duck is crispy, moist and generally not greasy.

5 Hour Roasted Duck
After 5 hours, this duck is crispy, moist and generally not greasy.

The cherry, cranberry, rosemary sauce for the duck.

The cherry, cranberry and rosemary sauce for the duck.

Side dish of white beans, heirloom carrots and baby turnips. This accompanies the dinner very well.

Side dish of white beans, heirloom carrots and baby turnips. This accompanies the dinner very well.

5 Hour Roasted Duck Cherry, Cranberry and Rosemary Sauce Sourdough Toast White Bean and Heirloom and Baby Turnip Vegetable Medley

5 Hour Roasted Duck
Cherry, Cranberry and Rosemary Sauce
Sourdough Toast
White Bean and Heirloom and Baby Turnip Vegetable Medley

Add to the dinner, a wonderful 1989 Swan Vineyards Zinfandel and you have a wonderful dinner. Decant the wine first.

Add to the dinner, a wonderful

1989 Joseph Swan Vineyards Zinfandel

and you have a wonderful dinner. Decant the wine first.

2015 – Here We Come!

30 Tuesday Dec 2014

Posted by in 5 Hour Duck, Acme Bake Shop, Acme Bake Shop Sourdough, Appetizers, Bread, Captain's Shack, Carrots, Celebrations, Comfort Food, Crockpot, Dinner At The Captains Shack, Dinner With Robin, Duck, Grilled Vegetables, Holiday Gatherings, Holiday Menu, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Slow Cooking, Special Dinners, Special Events, Tomatoes, What's For Dinner?

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29Dec2014_1a_Captains-Shack_Buddy_With-TeddyBear_GoodWell, 2014 has been a good year. We spent some time on a houseboat in Portland, OR. We saw my brother and sister in Jacksonville, FL – I had not seen them for “too many years”. We saw old high school classmates in Florida, too. Had a great time in the kitchen and will be making our own pasta from now on – we got a pasta machine for our Kitchen Aid – and we will be making our own pie crusts now. The store bought ones although being good, have too much salt in them. Buddy, pictured here with his Teddy Bear, is now 12 years old. Here is how we are preparing for the New Years celebrations – Our menu.

New Years Eve
East Coast Crab Dip
Stuffed Mushroom Caps
Fried Baby Artichokes with a Yogurt Dip
Bacon Wrapped Scallops

New Years Day
Open House at Meadowlark Farms in Nampa. We are making an Italian Pot Roast with as much local products as possible; Beef, onions, carrots and potatoes are all local.

Here are some photos of our meals for the past few days; Our New Years Prep meals.

Start off with Shrimp Pasta Acme Bake Shop Garlic Sourdough

Start off with

Shrimp Pasta
Acme Bake Shop Garlic Sourdough

5 Hour Chicken Mashed Potatoes and Gravy Creamed Onions and Spinach

5 Hour Chicken
Mashed Potatoes and Gravy
Creamed Onions and Spinach

We have done 5 Hour Goose, 5 Hour Chicken and the original 5 Hour Duck. The duck is by far the best.

Baked Ham Grilled Zucchini Squash Baked Yam

Baked Ham
Grilled Zucchini Squash
Baked Yam

So there is our Lead-Up dinners and then our menu for New Years Eve and New Years Day. And of course, there will be wine from our cellar and Martinelli’s also. What are you having? Staying home? Going out? Be careful and have a Happy New Year! Cheers!

5-Hour Duck For Dinner!

19 Sunday Oct 2014

Posted by in 5 Hour Duck, Buy Idaho, Cream Sauces, Dinner With Family, Dinner With Robin, Duck, Idaho Wine, Local Farmers Markets, Main Dish, Mirepoix, Photos By: Bob Young, Slow Cooking, Special Dinners, What's For Dinner?, Wine and Food

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Tango-Corte-Window-FloridaOh yes once again! We do like the duck done this way. Made Creamed Spinach with Grand Marnier Cream and Baked Sweet Potato and Duck Gravy. Certainly was delicious! And then top that off with a super good 1985 Rose Creek Winery Cabernet Sauvignon. That is still a super wine. On a scale of 1-20, easily a 19.7. So close to the perfect 29 year old Cab. Enjoy these photos. Cheers!

A perfect wine! Great job Jamie Martin, winemaker, now at Cold Springs Winery in Hammett, Idaho

A perfect wine! Great job Jamie Martin, winemaker, now at Cold Springs Winery in Hammett, Idaho

5-Hour Duck resting after coming from the oven. Roasted some sweet potatoes with it. Yummers!

5-Hour Duck resting after coming from the oven. Roasted some sweet potatoes with it. Yummers!

5-Hour Duck Creamed Spinach with Grand Marnier Cream Baked Sweet Potato with Duck Gravy

5-Hour Duck
Creamed Spinach with Grand Marnier Cream
Baked Sweet Potato with Duck Gravy

Bone-In Pork Chops with Montmorency Sauce

23 Sunday Mar 2014

Posted by in 5 Hour Duck, Acme Bake Shop Sourdough, Bone-In Pork Chops, Butternut Squash, Captain's Shack, Classic Sauces, Fruit, Main Dish, Montmorency Sauce, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Sourdough Bread, Squash, What's For Dinner?, Wine and Food, Wines - Italian

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This was another one of those dinners. The last time we had a Montmorency Sauce – recipe below – Chef James Grimes made it for the Treasure Valley Wine Society. An awesome sauce that goes very well with pork, but one of these days we will try it with the 5 Hour Roasted Duck.

Braised Bone-In Pork Chops with Montmorency Sauce Mashed Squash with Nutmeg Acme Bake Shop Toasted Sourdough Bread

Braised Bone-In Pork Chops
with
Montmorency Sauce
Mashed Butternut Squash
with
Nutmeg
Acme Bake Shop Toasted Sourdough Bread
2004 Collazzi Toscana Red Wine

Here is the recipe for the Montmorency Sauce.

Montmorency Sauce

“The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops.” (Yankee Magazine) “Montmorency cherries get their name from the Montmorency Valley of France, where they originated.” (Product Oasis)

Ingredients:
12 oz Bing cherries, Hood-Crest Dark Sweet Cherries or Montmorency Cherries if you can find them.
1 c Tawny Port
1 large Sugar Cube
2 med Oranges
2 T Cornstarch

Directions:
Drain the Bing cherries and place cherries in a medium bowl. Reserve liquid.

Add 1 cup tawny port to the reserved liquid. Cover the cherries and let stand at room temperature 3 to 4 hours (preferably overnight).

Rub the sugar cube firmly over the oranges to remove zest and aromatic oils from skin. Squeeze orange and measure 1/4 cup juice. Add juice to 2 tablespoons cornstarch and stir until smooth.

In a saucepan, or to deglaze a braised pork pan, combine cherries, juice and port with cornstarch mixture. Cook, stirring constantly, until liquid is thick and clear. Add the sugar cube and stir to dissolve.

Two Great Meals!

24 Sunday Nov 2013

Posted by in 5 Hour Duck, Bronco Nation, Captain's Shack, Chilies Rellenos, Comfort Food, Dinner With Friends, Duck, Ethnic Foods, Main Dish, Mexican Food, Party Time, Photos By: Bob Young, Recipes, Special Events, Things To Do, What's For Dinner?

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On Saturday night, we went to a BSU game party. BSU lost 34-31 to San Diego State. Yuk! But to save the day, Robin’s brother Brian sent us a recipe for Chile Rellenos Casserole. We used it as a dip and the people loved it!! It really was good and Thank-You Brian!! We just altered the recipe slightly.

Chile

Chile Rellenos Casserole

Chile Rellenos Casserole

Serves 8

Ingredients:
2 pound lean ground beef, 95% or Kobe
2 t Cumin
1 T Oregano
1/2 onion chopped, lightly caramelized
1/2 teaspoon salt
1/4 teaspoon pepper
1 10 oz can diced fire roasted green chilies
1 lg Jalapeno pepper, seeds and ribs removed and diced
1 15oz can Black Beans, rinsed
1 15oz can whole kernal corn
1 10oz can Ro-Tel
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
3/4 cup milk
1/8 cup all-purpose flour
1/2 teaspoon salt
dash pepper
2 eggs

Preparation:
In a heavy skillet over medium heat, brown ground beef, diced jalapeno and onion; drain off excess fat. Place in a bowl and sprinkle beef with the first 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and oregano. Stir with a spoon to mix all the herbs.

Rinse the black beans and drain the liquid from the corn. Mix the beans, corn and Ro-Tel. Spread the mixture evenly in the bottom of a casserole dish.

Spread the meat mixture evenly on top of the bean mixture.

Combine milk, flour, salt, pepper and eggs. Whisk until smooth. Pour over meat and chili mixture. Sprinkle the cheese evenly over the top of the casserole. Bake at 350° for 45 to 50 minutes, or until bubbly and the cheese is melted. Let the casserole cool for 5 minutes before serving. Serve with corn chips or with the chip of your choice. Enjoy!

24Nov2013_1a_Captains-Shack_5-Hour-Duck_Awesome

Then we had our neighbors, Kelley and Scott and their daughter, over for a Five Hour Roasted Duck dinner. There is a recipe for this roasted duck in the recipe section of this blog.

Five Hour Roasted Duck

Orange Infused Wild Rice

Green Salad

Acme Bake Shop Ciabatta Pull-Apart Rolls

Gravy

Peach Melba with Housemade Oatmeal Cookie

A variety of wine and sherry. It was a good foodie weekend with good friends. Thank-You everyone. Cheers!