Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Monday, November 7, 2011

Trick or Duck

Halloween for us was spent answering the door, handing out candy, and eating the week's Dorie meal: Twenty-Minute Honey-Glazed Duck Breasts.  Every one should be so lucky!

From Around my  French Table, page 229, we learn how to prepare this wonderful dish. I, along with some of my other fellow duck-virgin Doristas, had never prepared duck breasts.  As an adolescent I talked my mother into buying a duck to accompany the ham for Christmas dinner.  I prepared an orange sauce and roasted the little guy in the oven. I really liked it. I'm a dark-meat fan anyway. A whole bird of dark meat- yay!  Just never did it again.  I order duck breast and duck confit dishes often when I see them on a restaurant menu.

This amazing dish has only 3 ingredients besides the duck: balsamic vinegar, honey and lime juice.  Even if you don't like balsamic vinegar, you might like this glaze. It's a delicious accompaniment to the duck.

Score the very thick layer of fat

Sear the breasts, fat side down

Wow, I should have taken a photo of the fat in the pan after searing.  If you sear them too long they're overcooked and tough.  I tried not to do that.  As usual, Dorie's instructions are impeccably written. 

I served our duck with Endives, Apples and Grapes, from page 338.

Finished meal- Bravo!
And so it goes.  We really enjoyed this meal. Very tasty. I am no longer a duck-breast virgin!  Perhaps I should have considered a cherry recipe to go along side...

1 comment:

  1. Oohh - cherries would have been lovely. But the endive/ grape combination looks like it was a perfect fit.
    That was a crazy amount of fat, wasn't it?