Tag Archives: Harold Dieterle

Duck Chorizo Tacos with Brussels Sprouts Slaw

Duck Chorizo Tacos with Brussels Sprouts Slaw

I made my first batch of homemade fresh chorizo about three years ago, and I haven’t looked back once. The homemade is infinitely superior to the store-bought taste-wise, and no scary-sounding, unpronounceable ingredients either. Chorizo is almost exclusively made from pork shoulder (or so I thought!), and that cut is fatty enough that you don’t really need to hunt down fatback. Although you can, and it’s fantastic that way too!

Duck Chorizo Tacos with Brussels Sprouts Slaw

But, like I said, I had always thought pork had the market cornered on chorizo, only to find out I was happily mistaken – duck chorizo is a thing! So when Fresh Direct sent me a duck breast that was misshapen and didn’t look all that great for searing and slicing, I decided to run it through the meat grinder and try my hand at some duck chorizo.

Duck Chorizo Tacos with Brussels Sprouts Slaw

Wow. Yeah. It’s phenomenal! I opted for tacos, and I wanted to keep the tacos themselves on the simple side to really showcase the chorizo. So I’d been thinking a cabbage slaw, but saw these giant Brussels sprouts at the market and since Brussels sprouts are little cabbages, I decided to try it.

Duck Chorizo Tacos with Brussels Sprouts Slaw

As duck chorizo is and very well should be a thing, so should Brussels sprouts slaw. It was really fantastic! A tad more flavor than regular green cabbage, but it definitely didn’t overpower the duck flavor. This is definitely a repeat-worthy meal here. Enjoy!

Duck Chorizo Tacos with Brussels Sprouts Slaw

Source: Duck Chorizo is from Harold Dieterle’s Kitchen Notebook by Harold Dieterle; the rest is from yours truly

Ingredients:

CHORIZO:
1 lb. ground duck, doesn’t matter what cut just make sure the skin and fat is ground along with the meat
2 garlic cloves, minced
2 tbs sweet paprika
4 tsp chili powder
2 tbs ground fennel
2 tsp dried oregano
2 tbs sherry vinegar
Kosher salt

SLAW:
4 giant Brussels sprouts or their equivalent, trimmed, halved, and very thinly sliced across
Juice of half a lime
Kosher salt and black pepper
Slight drizzle of olive oil

8 corn tortillas, warmed
Minced cilantro, for garnish
Crumbled Cotija cheese, for garnish

Directions:
To make the CHORIZO, place the duck, garlic, paprika, chili powder, fennel, oregano, sherry vinegar, and kosher salt to taste in a large bowl. Stir to incorporate, then refrigerate for 4 to 6 hours.
Right before you’re ready to cook the chorizo, make the SLAW. Add the shredded Brussels sprouts to a mixing bowl and add the lime juice, plus salt and pepper to taste. Mix well and set aside until serving.
Place a large skillet over medium-high heat. Add a slight drizzle of olive oil (the duck has plenty of fat!) and once it’s hot, add the duck. Cook, crumbling with a spoon and stirring, until the duck is cooked through. Let cool just slightly before assembling the tacos.
To assemble the tacos, fill a warmed tortilla with the duck chorizo, then top with slaw and garnish as you like it – I kept mine simple with a little minced cilantro and crumbled Cotija cheese. Serve immediately.

Turducken Lasagna

Turducken Lasagna

Every year, I love roasting a turkey for the blog sometime in early November. And this year was no exception. Unfortunately, this year, the turkey did not love me back! First of all, I tried a newfangled type of stuffing-something-flavorful-under-the-skin technique featuring sausage and polenta. Don’t do this. The polenta is not firm enough to stay there.

Turducken Lasagna

Secondly, spatchcocking turkey, also known as butterflying, seems to be all the rage this year, so I thought I’d give it a go. Just, no. If you go this direction, please have your butcher do it. I nearly ruined my kitchen shears and no matter what I did I couldn’t properly break the breast bone. A completely useless waste of time.

Turducken Lasagna

So the bad news is that I have no turkey to share with you this year. The good news is that I’m offering you a main dish alternative for your Thanksgiving Day dinner for those of you who have tired of roasting birds and want a new spin on things.

Turducken Lasagna

This is a play on that freakish concoction otherwise known as Turducken, a scary monstrosity created by wrapping a chicken inside of a duck inside of a turkey. Honestly, it’s never appealed to me in the least. I just can’t. But lasagna – lasagna I can! This is one of the better-tasting and more special lasagnas I’ve made. It begins with equal parts of ground turkey, ground duck, and ground chicken that makes a flavorful, interesting and pleasantly gamey meat sauce that becomes part of a pretty traditional Italian style lasagna. We were so in love. Seriously, no one would miss a turkey if you served this on Thanksgiving.

Turducken Lasagna

A few recipe notes: it doesn’t matter what cut of duck you grind. Just grind the fat and skin along with the meat (or have your butcher do it). Use all dark turkey and chicken meat, or at least a combination of dark and white. All-white meat grinds will be too dry. I hope you enjoy it!

Source: slightly adapted from Harold Dieterle’s Kitchen Notebook by Harold Dieterle

Ingredients:
2 tbs olive oil
8 oz. ground turkey
8 oz. ground duck (any parts)
8 oz. ground chicken
Kosher salt and black pepper
1 large Spanish onion, minced
10 garlic cloves, minced
2 tbs fennel seeds
1 tbs crushed red pepper flakes
28 oz. can crushed tomatoes
15 oz. can crushed tomatoes
28 oz. can tomato puree
15 oz. can tomato puree
Leaves from 1 bunch of basil, loosely torn
1 lb. mozzarella cheese, grated
1 lb. provolone cheese, grated
1 cup grated pecorino romano cheese
1 to 1 1/2 lbs. no-boil lasagna noodles
3 lbs. ricotta cheese

Directions:
First, make the sauce. Heat the oil in a large, high-sided skillet or saucepan over high heat. When the oil is shimmering, add the ground turkey, duck, and chicken and season with salt and pepper. Cook, stirring and breaking up the meat, until the meat is lightly browned and no traces of pink remain, about 6 minutes. Transfer the meat to a plate.
Add the onion, garlic, fennel, and red pepper flakes to the pan and cook, stirring, until the onion is softened but not browned, about 2 minutes. Return the meat to the pan and stir in all the crushed tomatoes and all the tomato puree. Season to taste with salt and pepper. Bring the sauce to a simmer, then continue to simmer for 40 minutes. Remove the pan from the heat and stir in the basil.
Now assemble the lasagna: preheat your oven to 350 F. Place the mozzarella, provolone, and pecorino in a bowl and fold them together. Ladle one-quarter of the sauce into the bottom of a very large lasagna pan, spreading it to all the corners.
Top with a layer of noodles, breaking to fit if necessary. Spread about one-quarter of the ricotta over the noodles, then about one-quarter of the mozzarella cheese mixture. Repeat, starting with the sauce, three more times, and finishing with the mozzarella mixture. Grind black pepper over the top of the lasagna. Cover with aluminum foil, then bake until the cheese is melted and bubbly and you can pierce the center of the lasagna easily with a paring knife, about 45 minutes. Remove the foil and return to the oven to bake until the cheese starts to brown, about 5 more minutes. Remove the lasagna from the oven and set aside to rest for 20 minutes. Slice and serve.

Duck Confit Over Bulgur Wheat with Mango “Gin-Ger” Sauce

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Yesterday I showed you an amazing DIY shortcut to making your own duck confit, and I figure it would be rather uncouth of me to not turn around and give you a recipe for utilizing said duck confit. So here I am.

This recipe… this is one of those where you sit down, take your first bite and then go, “Holy %$#! did that really come out of my kitchen?! Did I just MAKE this?” And then you realize that yes, yes you did just make this stellar, amazing meal that you’d happily fork over at least $35 to eat in a fancy restaurant. And honestly, it wasn’t even that difficult to pull off!

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

This meal is truly superlative and guaranteed to impress. This is what you make your significant other’s parents who think you aren’t good enough for their precious little snowflake. This is how you blow away your foodiest of foodie friends. This is how you seal the deal for a second date.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

I seriously could not believe this came out of my kitchen. It is spectacular. The flavors are beautiful and cohesive, and the duck confit, that you made yourself, is such a star here. The slight gamey flavor of the bird plays beautifully with the sweet mango sauce and the nutty chew of the bulgur wheat. It’s just AMAZING.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Make it this weekend. Thank me later. The end.

{One Year Ago: Red Wine Beef and Swiss Chard Stew}

Source: slightly adapted from Harold Dieterle’s Kitchen Notebook by Harold Dieterle

Ingredients:
4 pieces of duck confit, leg and thigh attached
½ cup bulgur wheat
Kosher salt and black pepper
2 ¼ cups sherry vinegar
½ cup sugar
¼ cup gin
1 cup diced mango, half pureed until smooth
4 tbs unsalted butter, cut into pieces
2-3 tbs peeled, grated fresh ginger
½ cup chopped fresh celery
½ cup chopped roasted Brazil nuts
¼ cup extra-virgin olive oil
1 tbs minced shallot

Directions:
First, cook the bulgur wheat: put the wheat in a medium, heatproof bowl. Bring 1 cup of water to a boil, then pour it over the wheat. Add a pinch of salt and black pepper, stir, and cover with plastic wrap. Set aside for 20 minutes. Fluff the wheat with a fork and strain off any excess water. Allow it to cool to room temperature while you prepare the rest of the dish.
To make the mango sauce: cook 2 cups of vinegar and the sugar in a saucepan over medium-high heat, whisking, until the sugar has dissolved and the mixture is reduced by half, about 5 minutes. Stir in the gin and mango puree. Simmer until reduced by half, about 5 minutes. Season with salt and pepper, then fold in the diced mango, butter, and ginger.
Warm the duck legs if they have been chilled.
Add the celery, Brazil nuts, remaining ¼ cup vinegar, extra-virgin olive oil, and shallot to the bulgur wheat. Season to taste with salt and pepper and gently toss.
To serve, spoon the bulgur wheat onto 4 dinner plates. Lay 1 duck confit piece over the wheat, then finish with mango sauce to taste.