Rustic Stoned Duck

[nosoypato]

Actually the name is Pato a la Piedra, so the title is a rough translation.
Did this yesterday. 6 breasts of ringer, left over night in whole moo milk then drain and pat dry.
Marinade 1 to 24 hr in; Essence of the gods(olive oil, 1tsp per half breast), garlic cloves(one for every 2 breasts) finely minced, oregano( about quarter tsp per breast) salt and pepper to taste. All this is easier to mix in a food processor. The breasts are sliced into 3/4" wide strips inserted in a ziplock bag with the marinade and lovingly kneaded every once in a while during the chosen length of time.
Now the rustic part. My Cantabrian ancestors did this while they were painting the caves of Altamira only they used hot stones. Me being a relatively modern human use a sort of an inch thick stoneware plate which I have previously heated and place on a wooden plate then set in the middle of the dining room table. As the family sits about, the duck strips are cooked on the hot stone(usually one to two minutes, being better on the rare side). Enjoying a beer or wine with whatever side order you choose as the succulent duck bits are rendered into quacking digestible morsels.
Every one at the table can participate in the cooking since you can add and retrieve the pieces at your gastronomic choosing. This is also the time to make up hunting stories about a particulate piece of duck piece you have skewered.
Buen apetito.

[Public Hunter]

This is also the time to make up hunting stories about a particulate piece of duck piece you have skewered.
Buen apetito.

I always ask my non-hunting freinds if they want to see a pic of who they just ate.

[maclavin]

Where do you get the earthware plate from? Sounds like a great way to enjoy some food over the table with friends and family.

Mike

[backcast]

Where do you get the earthware plate from? Sounds like a great way to enjoy some food over the table with friends and family.

Mike
maybe a pizza stone?

[nosoypato]

Maclavin, I got them in Spain.
I suspect that a cast iron plate may work as well, it should hold heat long enough to cook duck. You may find something in the culinary section of a Chinese market. However I think that earthware plate adds a certain flavor that iron cannot attain. I do most of my cooking with various different earthern vessels.
I use my stones to do seafood in this fashion. It's also excellent for a good cut of meat, butt the meat must be first seared and afterward cut into strips that will later be cooked on the stone.
I forgot one crucial element of the above recipe; The plate must be sprinkled with rock salt when is being heated. The Cantabrians did this by splashing sea water on the stones or grabbing a hand full from the nearby craggy coast.

[Max 4-D]

If your are ever in Spain, there is a restaurant across from the Royal Palace in Madrid called "El Buey" that serves this dish, cooked by you at your table as described above.

Delicioso!

Cheers:occasion14

[maclavin]

I have some guys coming over to play cards, so I am going to try it tonight, with a hot plate and a cast iron plate and some teal I shot yesterday. I am thinking the porch would be a good place to eat since I have been known to cause a fire or two.

Mike

[nosoypato]

The stones heating on the stove top.

http://i792.photobucket.com/albums/yy207/nosoypato/send1/IMG_0622.jpg

Place on the table, add some mussels.

http://i792.photobucket.com/albums/yy207/nosoypato/send1/IMG_0627.jpg

Soon the bivalves, like a lover open up, stewing in its juices, releasing the primordial aroma of the sea.

http://i792.photobucket.com/albums/yy207/nosoypato/send1/IMG_0628.jpg

Next in the other stone, Tealitos a la backyard. Tealito bites marinated in essense of the gods, garlic, backyard harvested rosemary and grapefruit.

http://i792.photobucket.com/albums/yy207/nosoypato/send1/IMG_0629.jpg

Chop sticks add a folkloric accent to the cooking experience.

http://i792.photobucket.com/albums/yy207/nosoypato/send1/IMG_0631.jpg

Pop a bottle of bubbly with a side order of Southern style cheesecake.

http://i792.photobucket.com/albums/yy207/nosoypato/send1/IMG_0634.jpg

Buen apetito.

[brightlights]

That is awesome........I use garlic by the gallon but I never thought about grapefruit juice and rosemary.

Where do you get the stones and how much???

[nosoypato]

Got them in Spain, very dense and heavy. It was 30 euros each. Being rustic does not come cheap. Rey's idea of a pizza stone may work, don't know if they are glazed, as are my stones so meat don't stick.
I forgot Tealitos a la Backyard also included backyard harvested dried chilies in the marinade.

[David B]

Pizza stones are usually poreous and thin. They won't hold the heat long enough to cook the duck. Try looking at the numerous pottery barns or maybe even Pier One store. You could always have a potter turn one for you. Be sure to tell them that it is used for cooking, therefore the glaze will not be toxic.
Great Stuff Jimmy.

I grilled numerous BBWD and Teal breast last night over hard wood coals after rubbing them in almost the same spices.

[Lawrence]

Jimmy, For how long can you cook on those stones after you pull them from the oven?? Just curious.

My mother-in-law cooks like that with a few types of table top stoves sometimes. She is Japanese so the food is different but the effect is the same.

[nosoypato]

I like to heat mine on the stove top, I have gas. It easily lasts 20 min, I cook large beef steaks without problem but you must sear it first and then finish it on the stone, this gives an even heat of somewhat lower intensity, thus juicy meat.