Tag Archives: Steven Raichlen recipe

Wishing Everyone A Ducky New Year

Make an impression in the new year with this whole, tea-smoked duck.

Make an impression in the new year with this whole, tea-smoked duck.

 

New Year’s Eve automatically means Champagne.

Caviar, perhaps. Lots of hors d’oeuvres. Even Dungeness crab or lobster.

Why not add duck to that glam list?

There is something special and regal about presenting a whole duck, especially one that is smoked with fragrant black tea, coated in five spice, and served alongside souped-up sweet-tangy hoisin sauce.

Little pillowy steamed buns filled with morsels of the moist duck would turn this into festive finger-food. Or carve at the table, and serve alongside steamed rice or garlic noodles.

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Batty for Bison — Plus A Food Gal Giveaway

Durham Ranch bison ribs right out of the smoker.

Durham Ranch bison ribs right out of the smoker.

 

Love the brawny taste of beef, but feeling a tad guilty about all that fat and cholesterol that go along with it?

Then, take a taste of bison.

Buffalo meat has much the same satisfying flavor, but with less fat and cholesterol, as well as fewer calories. Consider that a 3.5-ounce serving of choice beef has nearly 19 grams of fat, while the same portion of bison has just 2.42 grams. The bison also has more iron, B-12 and protein.

I admit I’ve eaten far more beef than bison, simply because it’s easier to find in most stores. So, I jumped at the chance when Durham Ranch of Wyoming offered to send me some samples to try.

The 55,000-acre ranch was started in 1965 by Armando Flocchini, a former butcher in San Francisco. It remains one of the largest bison ranches in North America.

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