Shani is a food and wine nerd

At the request of my sister, I am posting one of my duck recipes. Duck is the perfect canvas for a sweet/savory meal. Traditionally, it’s prepared a l’orange. I like mine with cherries rehydrated in a spicy red wine…

Note, this is not a classic confit, this is a quick-cooking version

Duck is very simple to cook, there are two tricks:
1- Score the skin
2- Let it be

Ingredients:
Two dark quarters (leg + thigh) of duck
Salt + Pepper
(optional) Fresh Rosemary

Score the skin by slicing through it in one-inch diagonal lines in both directions (basically making a grid of one-inch square/diamonds). Make sure not to slice into the meat, but you should be able to see the meat through the cuts.

Salt and pepper both sides. Optional: place fresh rosemary along the scores going one direction.

Place duck, skin side down on an ungreased, sizzling hot skillet. The pan will scream loudly when you place the duck. Leave the duck alone a few minutes until the skin is crispy. You’ll know it’s ready when you can move it easily. At this point there will be a lot of rendered fat in the pan.

Reduce the heat to medium. CAREFULLY flip the duck over. If you thought hot oil burned… Allow the duck to cook in its own juices to desired doneness. Remove from the heat and let the duck sit a couple minutes. Optional: remove rosemary and discard. Gently peel the meat off the bones… and serve the skin, that’s the best part!

Moussaka has three components that are then layered and baked together into a heavenly meal:

1. Eggplant
2. Meat sauce
3. White sauce/Bechamel

This is a labor and time-intensive meal. I recommend making a large batch and freezing the rest.

Ingredients

• 2 medium eggplants
• 1/3 cup oil
• salt
• ***
• 2-3 onions
• 2 tbsp olive oil
• 2 lbs ground meat (beef, turkey, lamb)
• 1 clove garlic
• 1/2 tsp oregano
• 1/2 tsp thyme
• pinch cinnamon
• pinch black pepper
• 1 cup tomato sauce
• salt
• ***
• 2 tbsp butter/margarine
• 2 tbsp flour
• 1 cup water
• 2 eggs
• 1/2 tsp salt

Preheat oven to 350^oF. Depending on how fast your oven is, it can be done later in the middle on the prep work.

Eggplant
Clean eggplants
(optional - peel eggplants)
Slice lengthwise in 1/2 inch pieces
spring both sides with salt and let sit for 20 minutes
After 20 minutes, wash off and towel dry.
Lightly fry in oil and set aside

Meat Sauce
Dice onions and saute in oil
Add meat and brown, making sure there are no lumps
Stir in garlic and spices
Add tomato sauce
Reduce heat to low
Cover and cook for 1/2 hour, stirring occasionally (may need to add water)
Add salt as desired

White Sauce/Bechamel
Melt butter in a small saucepan
Add flour
Stir constantly for 2-3 minutes
While stirring, slowly add water
Cook until thickened (10-15 minutes)
Remove from heat
In a separate bowl, scramble eggs
Add 2-3 tbsp of the sauce to the eggs
Note: it is important to temper the eggs before adding them, otherwise they will cook immediately in the hot sauce
Add the eggs to the sauce and stir
Add salt

Assembly
In a greased 13×9x2 pan, layer these from the bottom, up:
1/3 of the eggplant
1/2 of the meat
1/3 of the eggplant
1/2 of the meat
1/3 of the eggplant
White Sauce/Bechamel

Bake at 350^oF for about 40 minute until top is light brown

Ima’s recipe!