lntruding: GUESS WHO HAD A THIRD PAN OF DUCK DICKS LYING AROUND GUESS WHO WAS SLOW ENOUGH YESTERDAY
lntruding: GUESS WHO HAD A THIRD PAN OF DUCK DICKS LYING AROUND GUESS WHO WAS SLOW ENOUGH YESTERDAY TO MAKE FAMILY MEAL WITH THEM BIG DADDY MOTHAFUCKIN BROILER. ME HO’s. ME. they also just turned out like….reeeeeallly fuckin good, so I’m just gonna throw the recipes for it on here. ~ Duck Dick Tacos serves: enough for prob 10 tacos - Ingredients for Fried Duck Dicks- - approx 1 third pan’s worth of duck tenderloins* -corn tortillas (char that shit on a stove or flat top) -1 pt rice flour with seasonings *if you don’t have a shit ton of duck tenderloins lying around because, you know, you didn’t recently fabricate like a shit ton of duck breasts, you could always use the duck breast itself and just cut it into lil baby duck tender sizes strips (maybe save the skin for chicharrons or something TIS THE SEASON(ings) (put in what you want in whatever amount you want! Dredge a tenderloin and test it out to see if you need more or less of a certain seasoning): -dried oregano -minced thyme -garlic powder -cayenne pepper -smoked paprika (or sweet Spanish) -ground chili flakes -ground/blended celery seeds -salt - Ingredients for Jalapeño Pico de Gallo- -2 small diced jalapeños -1 small diced red onion -3 plum tomatoes, quartered with insides removed and small diced -approx 1 bunch fresh cilantro, minced* -salt to taste -extra virgin olive oil to taste -garlic oil to taste* -red wine vinegar to taste *pls sharpen ur knife and mince properly if you know how to holy shit. Ask me if u dont *garlic oils easy af to make tbh. Take garlic (like a cups worth and a pint of blended oil (75% canola, 25% olive), heat up oil and let the garlic confit in there till its soft af and golden. Save and cool down oil. You can also save the garlic and smash it into a puree. Season that shit with salt and use it for literally anything - Ingredients for Caramelized Onion Chipotle Crema- -2 small red onions, sliced thinly* -butter and water to caramelize* -about a pint of Crema (sour cream if you don’t have any crema) -about a tablespoon or two of chipotle (do as much as you want tbh fam) -extra virgin olive oil to taste -salt to taste -like 2 fl oz of pork sugo/reduced stock or some chicken stock to thin shit out *cant link since I’m on mobile but I have a Caramelized onion recipe in my recipesforweebs blog. Check that shit out ~ Procedure for Fried Duck Dicks- -season flour and dry off the tenderloins -test one of the tenderloins out and the adjust seasoning till you’re all about it -dredge all those lil tenderloins and let them j chill completely covered in the flour for like 20 mins -fry that shit in some peanut oil heated up to 375 F. Remove them after 2 mins, let them rest and then throw them back in for another minute till dark and crispy. -let them dry out on the paper towels and season with salt to taste -eat that shit immediately - Procedure for jalapeño pico- -literally just like…combine EVERYTHIIIING -and season to taaaaaaste - Procedure for Caramelized Onion Chipotle Crema- -Caramelized those fuckin onions till they’re really nice and brown -throw that shit into a bowl and add Crema and chipotle -season with evoo and salt to taste, thin out with some delicious meat stocks or sugos - SERVE ALL THAT SHIT WITH SOME HOT CHARRED CORN TORTILLAS AND YOURE FUCKIN GOLDEN, M8 you’re welcome for providing you with food so magical I saw this teeny 80 yr old prep guy almost murder our runner for the last few pieces of duck -- source link