Comments on: Scallops and Duck

by: Hank

Mon, 02 Feb 2009 22:09:42 +0000

Hmmm…I will have to play around with this. Yes, we have excellent sea scallops off both Maine and Alaska.

Looks like the confit plays the role (sorta) that bacon does in that classic, bacon-wrapped scallops.

And duck and scallops do both love citrus….

by: Kevin

Wed, 28 Jan 2009 08:00:17 +0000

Well done Miles, the dish certainly does look appetizing!

by: miles

Tue, 27 Jan 2009 23:35:07 +0000

Hank,
I’ve cooked the two for a long time now, I don’t use wild duck (Teal over here-is it the same in the US?) for this and am very careful how we cook them.
The confit is more aromatic than strong or salty and it is cut really quite thinly.
Scallops react very well to meat juices, I use beautiful sweet ones from Cornwall and Scotland, would I be right in thinking you have excellent ones from Maine?
The two share common flavouring combinations in terms of fruit, spicing and herbs. I have also used them with pork belly and they seem to really work well together.
I believe the secret to the dish is to get the ratio of duck to scallops right, if you get enough fat into the confit to keep it moist then the two blend very well.

by: Hank

Tue, 27 Jan 2009 23:14:05 +0000

OK, but do those flavors work well with each other? Duck is pretty heavy, and confit is very heavy, yet scallops, done well, are very light. I think it is safe to assume yours are done well.

Just by looking at this, it appears to be two dishes on one plate, rather than something integrated. But I’m not there tasting or smelling the dish…what made you want to pair these two meats, and what links them?

The reason I am asking is because I love sea scallops, and I cook a lot of duck (mostly wild), and I am having a hard time mentally linking the two.

Thoughts?

by: miles

Tue, 27 Jan 2009 19:12:05 +0000

Thanks everyone,
It’s currently our best seller so I’m quite happy

Miles

by: Elsie Nean

Tue, 27 Jan 2009 15:18:42 +0000

Miles
Poetry on a plate ~ ~
I marvel at your knowledge and skills and feel like such a basic cook.
Right, where was I? What am I cooking tomorrow
Elsie

by: Xenny

Tue, 27 Jan 2009 15:13:15 +0000

I heartily agree with the ladies’ sentiments; that dish looks tasty!! “There’s a curer & preserver inside me dying to get out.” hear hear, GD, I’ll second the motion I think it’s our hunter-gatherer instinct which is coming to the fore

by: greedydave

Tue, 27 Jan 2009 11:37:17 +0000

What a wonderful looking plate, Miles. Surf & turf is such a wonderful pairing. I was gobsmacked last week, watching a TV show where punters were turning their noses up at Lancashire Hotpot containing oysters.

Also, I love your description of the confit. There’s a curer & preserver inside me dying to get out.

Dave.

by: Melissa

Tue, 27 Jan 2009 01:01:29 +0000

Miles,

I agree with Cid, this plate is absolutely beautiful. Stodge? I always learn something new when I visit your blog.

And Cid, who are you hoping appears tomorrow with your glass slipper? Ray Mears or George Clooney?

Yes, this is definitely an enchanting dish, Miles.

Melissa

by: Cid

Mon, 26 Jan 2009 23:29:15 +0000

Miles,

There’s a sort of Cinderella thing going on with that plate… it’s the pea shoots promise of a golden carriage that draws you in (or am I alone there? ). That and the handsome prince of the whole dish makes for an irresistible combination.

I reckon I could make that…. with the help of a couple of mice, a horse and a fairy godmother!

Lovely work Miles, I know it would be delicious.

Cid