Here's your "Awww...." thread of the day

[lspencer534]

A guy named Robert made this video tribute to his pet duck, Mervin. Sadly, Mervin is now in that big pond in the sky. RIP, Mervin. :sadangel:

YouTube - ‪My pet duck named Mervin‬‏

[VatorMan]

I kept waiting for him to feed it to a snake.

[lspencer534]

I kept waiting for him to feed it to a snake.

It really grabbed your heart, eh?

:rofl:

[Firevette]

Chinese Turkey?

YouTube - ‪A Christmas Story Chinese Restaurant Scene‬‏

[xXBUDXx]

He was obviously training that duck to participate in an underground duck fighting match.

It makes me sick!!!

[lspencer534]

He was obviously training that duck to participate in an underground duck fighting match.

It makes me sick!!!

You people are sick!

:rofl:

[xXBUDXx]

You people are sick!

:rofl:

:D I had a nice cherry glazed duck once.

[lander]

Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
Ingredients



2 Pekin (Long Island) duck (http://www.foodterms.com/encyclopedia/duck/index.html) breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth (http://www.foodterms.com/encyclopedia/broth/index.html), 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar (http://www.foodterms.com/encyclopedia/sugar/index.html)
1 tablespoon orange flavored liqueur (http://www.foodterms.com/encyclopedia/liqueur/index.html) (recommended: Grand Marnier)
1 tablespoon balsamic, sherry (http://www.foodterms.com/encyclopedia/sherry/index.html), or red wine (http://www.foodterms.com/encyclopedia/wine/index.html) vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges

Directions

Use a sharp knife to score (http://www.foodterms.com/encyclopedia/score/index.html) the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.

Cut off 1 end so the orange (http://www.foodterms.com/encyclopedia/orange/index.html) can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch (http://www.foodterms.com/encyclopedia/blanch/index.html) the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil (http://www.foodterms.com/encyclopedia/boil/index.html) it until it's reduced to about 1 tablespoon.

If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest (http://www.foodterms.com/encyclopedia/zest/index.html) off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer (http://www.foodterms.com/encyclopedia/strainer/index.html) to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat (http://www.foodterms.com/encyclopedia/kumquat/index.html) zests on a cutting board and slice them into fine julienne (http://www.foodterms.com/encyclopedia/julienne/index.html). Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain (http://www.foodterms.com/encyclopedia/drain/index.html) them in a strainer.

If you're using concentrated duck broth, reduce it in a small saucepan (http://www.foodterms.com/encyclopedia/saucepan/index.html) to about 2 tablespoons until it's lightly syrupy.

Heat a saute pan over medium to high heat and saute the duck breasts, skin (http://www.foodterms.com/encyclopedia/skin/index.html) side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.

Pour the fat out of the pan – if it hasn't burned, save it for omelets – and deglaze (http://www.foodterms.com/encyclopedia/deglaze/index.html) the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier (http://www.foodterms.com/encyclopedia/grand-marnier/index.html), kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol (http://www.foodterms.com/encyclopedia/alcohol/index.html). At this point, adjust the thickness of the sauce – its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer (http://www.foodterms.com/encyclopedia/simmer/index.html) the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk (http://www.foodterms.com/encyclopedia/whisk/index.html) moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar (http://www.foodterms.com/encyclopedia/vinegar/index.html).

Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

[HeatherO]

mmmm duck sauce

[lspencer534]

Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
Ingredients



2 Pekin (Long Island) duck (http://www.foodterms.com/encyclopedia/duck/index.html) breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth (http://www.foodterms.com/encyclopedia/broth/index.html), 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar (http://www.foodterms.com/encyclopedia/sugar/index.html)
1 tablespoon orange flavored liqueur (http://www.foodterms.com/encyclopedia/liqueur/index.html) (recommended: Grand Marnier)
1 tablespoon balsamic, sherry (http://www.foodterms.com/encyclopedia/sherry/index.html), or red wine (http://www.foodterms.com/encyclopedia/wine/index.html) vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges

Directions

Use a sharp knife to score (http://www.foodterms.com/encyclopedia/score/index.html) the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.

Cut off 1 end so the orange (http://www.foodterms.com/encyclopedia/orange/index.html) can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch (http://www.foodterms.com/encyclopedia/blanch/index.html) the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil (http://www.foodterms.com/encyclopedia/boil/index.html) it until it's reduced to about 1 tablespoon.

If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest (http://www.foodterms.com/encyclopedia/zest/index.html) off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer (http://www.foodterms.com/encyclopedia/strainer/index.html) to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat (http://www.foodterms.com/encyclopedia/kumquat/index.html) zests on a cutting board and slice them into fine julienne (http://www.foodterms.com/encyclopedia/julienne/index.html). Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain (http://www.foodterms.com/encyclopedia/drain/index.html) them in a strainer.

If you're using concentrated duck broth, reduce it in a small saucepan (http://www.foodterms.com/encyclopedia/saucepan/index.html) to about 2 tablespoons until it's lightly syrupy.

Heat a saute pan over medium to high heat and saute the duck breasts, skin (http://www.foodterms.com/encyclopedia/skin/index.html) side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.

Pour the fat out of the pan – if it hasn't burned, save it for omelets – and deglaze (http://www.foodterms.com/encyclopedia/deglaze/index.html) the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier (http://www.foodterms.com/encyclopedia/grand-marnier/index.html), kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol (http://www.foodterms.com/encyclopedia/alcohol/index.html). At this point, adjust the thickness of the sauce – its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer (http://www.foodterms.com/encyclopedia/simmer/index.html) the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk (http://www.foodterms.com/encyclopedia/whisk/index.html) moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar (http://www.foodterms.com/encyclopedia/vinegar/index.html).

Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

Anything for Duck a l'Mervin?

[VITE1]

Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
Ingredients



2 Pekin (Long Island) duck (http://www.foodterms.com/encyclopedia/duck/index.html) breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth (http://www.foodterms.com/encyclopedia/broth/index.html), 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar (http://www.foodterms.com/encyclopedia/sugar/index.html)
1 tablespoon orange flavored liqueur (http://www.foodterms.com/encyclopedia/liqueur/index.html) (recommended: Grand Marnier)
1 tablespoon balsamic, sherry (http://www.foodterms.com/encyclopedia/sherry/index.html), or red wine (http://www.foodterms.com/encyclopedia/wine/index.html) vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges

Directions

Use a sharp knife to score (http://www.foodterms.com/encyclopedia/score/index.html) the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.

Cut off 1 end so the orange (http://www.foodterms.com/encyclopedia/orange/index.html) can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch (http://www.foodterms.com/encyclopedia/blanch/index.html) the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil (http://www.foodterms.com/encyclopedia/boil/index.html) it until it's reduced to about 1 tablespoon.

If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest (http://www.foodterms.com/encyclopedia/zest/index.html) off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer (http://www.foodterms.com/encyclopedia/strainer/index.html) to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat (http://www.foodterms.com/encyclopedia/kumquat/index.html) zests on a cutting board and slice them into fine julienne (http://www.foodterms.com/encyclopedia/julienne/index.html). Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain (http://www.foodterms.com/encyclopedia/drain/index.html) them in a strainer.

If you're using concentrated duck broth, reduce it in a small saucepan (http://www.foodterms.com/encyclopedia/saucepan/index.html) to about 2 tablespoons until it's lightly syrupy.

Heat a saute pan over medium to high heat and saute the duck breasts, skin (http://www.foodterms.com/encyclopedia/skin/index.html) side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.

Pour the fat out of the pan – if it hasn't burned, save it for omelets – and deglaze (http://www.foodterms.com/encyclopedia/deglaze/index.html) the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier (http://www.foodterms.com/encyclopedia/grand-marnier/index.html), kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol (http://www.foodterms.com/encyclopedia/alcohol/index.html). At this point, adjust the thickness of the sauce – its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer (http://www.foodterms.com/encyclopedia/simmer/index.html) the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk (http://www.foodterms.com/encyclopedia/whisk/index.html) moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar (http://www.foodterms.com/encyclopedia/vinegar/index.html).

Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

:lol:

My very first thought.

[lspencer534]

Some animals are just too cute to eat. That duck is too ugly to eat. Looks more like a platypus. Anyone know what kind of duck Mervin is? Besides a dead duck?

[Blademaker]

Mervin is now in that big pond in the sky. BUUUURRRRRP, Mervin.



Fixt

[Uncle Pervey]

Some animals are just too cute to eat. That duck is too ugly to eat. Looks more like a platypus. Anyone know what kind of duck Mervin is? Besides a dead duck?
With that tuft on his head he looks like he was at least part Bali Duck, maybe a crossbreed between Bali and Indian Runner duck.
http://www.domestic-waterfowl.co.uk/images/bali/baliduck.jpg
Bali Duck

http://ducksandchicks.webs.com/Runnerducks.jpg
Runner Duck

[73sbVert]

Chinese Turkey?

YouTube - ‪A Christmas Story Chinese Restaurant Scene‬‏ (http://www.youtube.com/watch?v=xTq20prt0K8&t=1m14s)

Fa-ra-ra-ra-ra, ra-ra-ra-ra!!


:rofl: :rofl: :rofl:

[wwomanC6]

I like the part where he is washing his car and the duck tries to help! :lol:

[kingpin]

Nice duck...too bad about the lawnmower accident though! :leaving: