Roasted Duck with Plum Glaze

On August 23, 2017 By Isobar ExpeditionsIn Recipes5 Comments

One of the meals that we had quite often while we were in Europe was roasted duck. Since we were there through autumn and winter, game foods such as duck, goose, elk, deer, and rabbit were commonly found as the specialty for the season. Usually the duck was served with some sort of a berry sauce or glaze, so when we decided to recreate those meals here at home, we decided to create a plum glaze. We purchased a full duck and deboned the breast ourselves, but you could certainly have a butcher do that for you. Not only did our version turn out to be delicious, we actually believe that it might have been even better than any version that we had in the restaurants of Europe. That is certainly not a boast that we would dare to make very often.

Our Roasted Duck with Carrots and Green Beans

INGREDIENTS

Whole Duck – Quartered and the Breast De-boned
1/2 cup Plum Jam
2 tbsp Balsamic Vinegar
1 1/2 tsp Fresh Rosemary – finely chopped
1 1/2 tsp Fresh Thyme – finely chopped
1 clove Fresh Garlic – minced
Salt and Pepper to taste
3 tbsp Extra Virgin Olive Oil

INSTRUCTIONS

In a small sauce pan, combine the jam, vinegar, rosemary, thyme, garlic, salt and pepper. Heat on medium-low heat until all of the ingredients are fully combined. Using a paring knife, score the skin of the duck, making sure to get through the skin, but not penetrating the meat. Baste the duck with about a quarter of the jam sauce and let sit at room temperature for about 20 minutes. Pre-heat the oven to 375 degrees. Heat a large cast-iron skillet with the olive oil to medium heat. The pan should be hot enough to sear the skin, but not too hot or the skin will burn before the fat from the duck is rendered. Place the duck in the skillet skin side down and sear for about 15 to 20 minutes until the skin is brown. Baste the non-skin side of the duck with another quarter of the plum sauce while the skin is crisping. Flip the duck over, baste with another quarter of the plum sauce and put the skillet with the duck into the oven. Cook the duck for 20 to 30 minutes, basting one more time half way through. Remove from the oven and let stand, tented, for about 15 minutes. Serve with your favorite side dish or vegetables.

Have You Taken a Cooking Class in a Foreign Country?

On August 16, 2017August 16, 2017 By Isobar ExpeditionsIn Recipes, South America8 Comments

We have often heard about people taking cooking classes during their travels, but we have never done that ourselves. We truly enjoy eating like a local and have been trying to replicate some of our favorite meals over the past few months. As we make our final preparations for our trip to Ecuador in three weeks, one of the things that we are considering is taking a cooking class while we are there. If we do take the class, we will eat a variety of local favorites and end by making our own empanadas using fresh, local ingredients.

We enjoyed the variety of foods that we ate during our trip to Bolivia last year and look forward to tasting the cuisine of Ecuador. We are expecting them to be rich with starches and have a variety of pork and beef dishes. Have any of you taken a local cooking class during your travels? Would you recommend it?

Sampling Food in Steamboat Springs

On August 9, 2017 By Isobar ExpeditionsIn Colorado, RecipesLeave a comment

As per usual, we mostly ate small bites while we were in Steamboat Springs, Colorado, over the weekend. There are so many restaurant options and food styles that choosing a restaurant to visit wasn’t easy. When dining in a resort area in Colorado, regardless of how upscale the restaurant may be, dress is usually casual. It is not uncommon to go to even the most expensive of restaurants and see people in jeans and sports coats, about as dressed up as people get.

We enjoy finding places with different takes on classic dishes or food that we can’t necessarily find in other places. Colorado is known for its steaks and burgers, but we didn’t want anything that heavy, so we chose some simpler options. We found a restaurant that served American classics with a southern flair. The jalapeno cheese cornbread and deviled eggs with pickled okra were definitely different and certainly hit the spot.

Colorado is also known for southwestern food, which is Mexican inspired. We enjoyed a zippy southwestern cheesesteak sandwich with sautéed poblano peppers. They also featured a variety of dishes with international influences and we enjoyed a bowl of red curry mussels that had a nice, mild heat. Sticking with the southwestern theme, we enjoyed a pork con carne burrito that was definitely large enough for the tow of us to share.

Unfortunately, we only had a couple of days in Steamboat Springs, so we will have to return to enjoy more of the food options that are available. There is nothing like eating food in a relaxed atmosphere where people are on vacation and no one is in a hurry to finish their meal.