Roasted Duck Quotes

We've searched our database for all the quotes and captions related to Roasted Duck. Here they are! All 54 of them:

A plate of roast duck, steamed dumplings, spicy noodles with beef gravy, pickled cucumbers, stewed tongue and eggs if you have them, cold please, and sticky rice pearls, too,' Ai Ling said, before the server girl could open her mouth. "I don't know what he wants." Ai Ling nodded toward Chen Yong. 'I'm not sure I have enough coins to order anything more,' he said, laughing.
Cindy Pon (Silver Phoenix (Kingdom of Xia, #1))
Man who stand on hill with mouth open will wait long time for roast duck to drop in.
Confucius
finest and fattest ducks and geese, plucked and ready for roasting! And up above, dangling from the rafters, there must have been at least a hundred smoked hams and fifty sides of bacon!
Roald Dahl (Fantastic Mr. Fox)
Man who waits for roast duck to fly into mouth must wait very, very long time.
Guy Kawasaki (APE: Author, Publisher, Entrepreneur. How to Publish a Book)
Arista was tortured with thoughts of roasted pig dripping with fruit glaze, beef served in a thick, dark gravy, and mountains of chicken, quail, and duck.
Michael J. Sullivan (Heir of Novron (The Riyria Revelations, #5-6))
The Holy Trinity are Four Seasons for the roast duck, Mandarin Kitchen for the aforementioned lobster noodles, and Royal China for the dim sum.
Kevin Kwan (China Rich Girlfriend (Crazy Rich Asians, #2))
I walked her to her door and said good night, while Romeo waited. "I'll see you in the morning," I said, 'when the barking dogs arouse the sleeping tepee village and the smell of roasting coyote is in the air." "My sisters will prepare me," she said. "I shall come to your wickiup in my white doeskin dress and lose my innocence on your buffalo robe." "I will give you little ornaments to put in your hair, black as the crow's wing. I will give you red flannel and a looking-glass so that you may groom yourself." "I'd also like to have a little spending money and a charge account at Wormser's," she said. "Good night, Maiden Who Walks Like a Duck." "Good night, Warrior Who Chickens Out at the Least Sign of Trouble.
Richard Bradford (Red Sky at Morning)
When the zebra-striped lizards return, bulbous eyes twisting in every direction, they carry a platter garnished with dried fruit and something that resembles a duck. It’s plucked and roasted but still has its head intact. A warm, herbal scent tickles my nose. At least it’s cooked. "May I introduce you all to the main course?” Morpheus spreads out an arm with dramatic flair. “Dinner, meet your worthy adversaries, the hungry guests.” My tongue dries to sandpaper as the bird’s eyes pop open, and it hobbles to stand on webbed feet, flesh brown and glistening with glaze and oil. There’s a bell hung around its neck, and it jingles as the duck bows to greet everyone. This cannot be happening. Morpheus drags the heavy mallet from beside his chair and pounds it on the table like a judge’s gavel. “Now that we’re all acquainted, let the walloping begin.” Gossamer launches from Morpheus’s shoulder and leaves the room with the other sprites as mass confusion erupts. All the guests leap to their feet, mallets in hand, to chase the jingling duck.
A.G. Howard (Splintered (Splintered, #1))
Fear of Flying (Because every time you fly, you land somewhere new and you have to make new friends.) Leave something you love in every city you've lived in. A record player in Shanghai, a kitten in Seattle, your best dresses hanging in a closet in Paris. That way you'll always have a reason to retrace your steps back to old friends. So it means you won't have to stay away forever. Learn to enjoy being alone, appreciate the silence of dinners where an entire roast duck can be gnawed away, cartilage and all, without conversational interruption. You are free and oh-so-mysterious. Think: Friends, who needs friends?
Xuan Juliana Wang (Home Remedies)
Snow fell. Carolers moved among the mansions of Prairie Avenue, pausing now and then to enter the fine houses for hot mulled cider and cocoa. The air was scented with woodsmoke and roasting duck. In Graceland Cemetery, to the north, young couples raced their sleighs over the snow-heaped undulations, pulling their blankets especially tight as they passed the dark and dour tombs of Chicago’s richest and most powerful men, the tombs’ bleakness made all the more profound by their juxtaposition against the night-blued snow […] Outside the snow muffled the concussion of passing horses. Trains bearing fangs of ice tore through the crossing at Wallace.
Erik Larson (The Devil in the White City: Murder, Magic and Madness at the Fair that Changed America)
Charlie glanced at the poster hanging on the door, which announced the store's annual Hungry Ghost Festival, just four days away. It used to be Charlie's favorite holiday, from the puppet shows at the community center to the paper lanterns that his mom hung outside and to the food- especially the food. Sautéed pea shoots. Roasted duck. Pineapple cakes that fit into the palm of your hand. Then there was his grandma's shaved ice with all the toppings- chopped mangos, condensed milk poured on thick, and her famous mung beans in sugary syrup. He could eat a whole bowl of those.
Caroline Tung Richmond (Hungry Hearts: 13 Tales of Food & Love)
Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon.
Kate Forsyth (Bitter Greens)
Hugo planned a five-course meal: smoked duck, oyster stew, roast beef with mashed yams, a salad of apples with beets and blue cheese, then chocolate banana cream pie. Rich, rich, and richer still. Ben made pitchers of martinis and set aside thirty-five bottles of a tried-and-true Napa cabernet, pure purple velvet, and an Oregonian pinot gris, grassy and effervescent.
Julia Glass (The Whole World Over)
Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps.
Amy E. Reichert (The Coincidence of Coconut Cake)
Once again, you have sworn to yourself: You will go slowly. You will eat half - no, a quarter! - of what's shoved before you. You will leave feeling chaste, clean, ascetic, reduced. There is perhaps as little reason to count on this as there has been for the past hundred visits. As little reason as to hope that this will be the day when your conversation with your family will finally end in understanding instead of the opposite. Hope dies last, though. Was it not also Chekhov who wrote 'The Siren,' a seven-page ode to food in the Russian mouth - 'Good Lord! and what about duck? If you take a duckling, one that has had a taste of the ice during the first frost, and roast it, and be sure to put the potatoes, cut small, of course, in the dripping-pan too, so that they get browned to a turn and soaked with duck fat and . . .' You come from a people who eat.
Boris Fishman (Savage Feast: Three Generations, Two Continents, and a Dinner Table (A Memoir with Recipes))
It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.
Mark Twain
As Merripen gave the ribbons to a stableman at the mews, Amelia glanced toward the end of the alley. A pair of street youths crouched near a tiny fire, roasting something on sticks. Amelia did not want to speculate on the nature of the objects being heated. Her attention moved to a group—three men and a woman—illuminated in the uncertain blaze. It appeared two of the men were engaged in fisticuffs. However, they were so inebriated that their contest looked like a performance of dancing bears. The woman’s gown was made of gaudily colored fabric, the bodice gaping to reveal the plump hills of her breasts. She seemed amused by the spectacle of two men battling over her, while a third attempted to break up the fracas. “’Ere now, my fine jacks,” the woman called out in a Cockney accent, “I said I’d take ye both on—no need for a cockfight!” “Stay back,” Merripen murmured. Pretending not to hear, Amelia drew closer for a better view. It wasn’t the sight of the brawl that was so interesting—even their village, peaceful little Primrose Place, had its share of fistfights. All men, no matter what their situation, occasionally succumbed to their lower natures. What attracted Amelia’s notice was the third man, the would-be peacemaker, as he darted between the drunken fools and attempted to reason with them. He was every bit as well dressed as the gentlemen on either side … but it was obvious this man was no gentleman. He was black-haired and swarthy and exotic. And he moved with the swift grace of a cat, easily avoiding the swipes and lunges of his opponents. “My lords,” he was saying in a reasonable tone, sounding relaxed even as he blocked a heavy fist with his forearm. “I’m afraid you’ll both have to stop this now, or I’ll be forced to—” He broke off and dodged to the side just as the man behind him leaped. The prostitute cackled at the sight. “They got you on the ’op tonight, Rohan,” she exclaimed. Dodging back into the fray, Rohan attempted to break it up once more. “My lords, surely you must know”—he ducked beneath the swift arc of a fist—“that violence”—he blocked a right hook—“never solves anything.” “Bugger you!” one of the men said, and butted forward like a deranged goat. Rohan stepped aside and allowed him to charge straight into the side of the building. The attacker collapsed with a groan and lay gasping on the ground. His opponent’s reaction was singularly ungrateful. Instead of thanking the dark-haired man for putting a stop to the fight, he growled, “Curse you for interfering, Rohan! I would’ve knocked the stuffing from him!” He charged forth with his fists churning like windmill blades. Rohan evaded a left cross and deftly flipped him to the ground. He stood over the prone figure, blotting his forehead with his sleeve. “Had enough?” he asked pleasantly. “Yes? Good. Please allow me to help you to your feet, my lord.
Lisa Kleypas (Mine Till Midnight (The Hathaways, #1))
The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.
Stacey Ballis (Wedding Girl)
You know in most fantasy books the main meat is venison? Ever wonder how it tastes? I can tell you from first hand experience that venison tastes delicious. So does roasted duck, lamb and mutton.
Katie Thornton-K.
The most widely marketed poultry—broiler-fryer chickens, turkeys, Cornish game hens, ducks, and geese—are all young, tender birds. For that reason, broiling, frying, and roasting are the preferred preparation methods.
Ruby Parker Puckett (Foodservice Manual for Health Care Institutions (J-B AHA Press))
Bali Style Magazine, Book Review. James Fenton. "Books About Food and Spirit. Bali's Food Culture." Vol. 10, no.2 May 2014 “To an outsider, the cuisine of Bali is perhaps one of its least visible cultural features. Just about every visitor to the ‘island of the gods’ will have witnessed the spell-binding beauty of Bali’s brightly festooned temples and colourful ceremonies. Many of us have had the experience of being stopped in traffic while a long procession of Balinese in traditional dress pass by. However, how many of us have witnessed first-hand the intrinsic cultural links between Bali’s cuisine and its culture and religion? How many of us have witnessed the pains-taking predawn rituals of preparing the many and varied dishes that accompany a traditional celebration, such as Lawar or Babi Guling? In Balinese Food: The Traditional Cuisine & Food Culture of Bali, social and cultural historian Dr. Vivienne Kruger has compiled a meticulously researched record of the many aspects of Balinese cuisine—from the secular to the spiritual—with an eye for detail that evades most observers. In the book Dr Kruger chronicles in careful detail the ceremonies, rituals and practices that accompany virtually all of Bali’s unique culinary arts—from satay to sambal. All the classic Balinese dishes are represented such as a babi guling, the popular spit-roast pork to bebek betutu, whole smoked duck—each accompanied with a detailed recipe for those who would like to have a go at preparing the dish themselves. Lesser known aspects of Bali’s intriguing eating habits are also presented here. You may not know that the Balinese enjoy catching and eating such delicacies as dragon flies and rice paddy eels. Dog is also widely eaten around the island, and regretfully, endangered species of turtle are still consumed on some occasions. In all, Dr. Kruger has prepared a spicy and multi-layered dish as delicious and pains-takingly prepared as the dishes described within to create an impressive work of scholarship jampacked with information and insight into the rarely seen world of Bali’s cultural cuisine.
Bali Style Magazine James Fenton
There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.
Alta MacAdam (Blue Guide Tuscany with Florence, the Chianti, Siena, San Gimignano, Pienza, Montepulciano, Chiusi, Arezzo, Cortona, Lucca, Pisa, Livorno, Pitigliano and Volterra.)
Before them were soups and stews filled with various tubers, roasted venison, long hot loaves of sourdough bread, and rows of honeycakes dripped with raspberry preserve. In a bed of greens lay filleted trout garnished with parsley, and on the side, pickled eel stared forlornly at an urn of cheese, as if hoping to somehow escape back into a river. A swan sat on each table, surrounded by a flock of stuffed partridges, geese, and ducks. Mushrooms were everywhere: broiled in juicy strips, placed atop a bird’s head like a bonnet, or carved in the shape of castles amid moats of gravy. An incredible variety was on display, from puffy white mushrooms the size of Eragon’s fist, to ones he could have mistaken for gnarled bark, to delicate toadstools sliced neatly in half to showcase their blue flesh. Then the centerpiece of the feast was revealed: a gigantic roasted boar, glistening with sauce. At least Eragon thought it was a boar, for the carcass was as large as Snowfire and took six dwarves to carry. The tusks were longer than his forearms, the snout as wide as his head. And the smell, it overwhelmed all others in pungent waves that made his eyes water from their strength.
Christopher Paolini (Eldest (Inheritance, #2))
A simple roast duck, with an orange sauce, might be a good way to start," he said. "The secret is to prick the skin in a thousand places, place it in a moderate oven for an hour, bring it out, let it stand for the fat to run off, then baste it, put it back in a hot oven to crisp the skin." "Is this how you are serving it tonight?" "No, that would be an insult to my talent," he said. "I serve the traditional magret de canard. The breast of the duck cooked in its own fat until the skin is crisp, and then I shall serve it with figs and balsamic vinegar and local honey.
Rhys Bowen (Above the Bay of Angels)
She had never had such delicious food... tender cockerel that had been simmered with tiny onions in red wine... duck confit expertly roasted until it was melting-soft beneath crisp oiled skin... rascasse fish served in thick truffled sauce... then, of course, there were the desserts... thick slices of cake soaked in liqueur and heaped with meringue, and puddings layered with nuts and glaceed fruit. As Simon witnessed Annabelle's agonized choice of what to order for dessert each night, he assured her gravely that generals had gone to war with far less deliberation than she gave to the choice between the pear tart or the vanilla souffle.
Lisa Kleypas (Secrets of a Summer Night (Wallflowers, #1))
His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almond, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.
Allegra Goodman (The Cookbook Collector)
Sentimentally, he thought of Jess. Irrationally, he despaired of having her. But this was not a question of pursuit. Raj would laugh at him, and Nick would look askance. His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almonds, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.
Allegra Goodman (The Cookbook Collector)
The whole roaring crowd was gathered in the long room to give my boar's head fulsome applause when it was carried aloft on a platter. And my goodness, those old folk's eyes were as round as marbles when they saw the tables piled as high as Balthazar's Feast. Plum pottage, minced pies, roast beef, turkey with sage and red wine sauce- and that were just the first course. I was mostly pleased with the second course, for alongside the tongues, brawn, collared eels, ducks and mutton I'd put some pretty snowballs made of apples iced in white sugar, all taken from a dish in Lady Maria's hand in 'The Cook's Jewel.
Martine Bailey (An Appetite for Violets)
thumb. Marie-Laure’s father is principal locksmith for the National Museum of Natural History. Between the laboratories, warehouses, four separate public museums, the menagerie, the greenhouses, the acres of medicinal and decorative gardens in the Jardin des Plantes, and a dozen gates and pavilions, her father estimates there are twelve thousand locks in the entire museum complex. No one else knows enough to disagree. All morning he stands at the front of the key pound and distributes keys to employees: zookeepers coming first, office staff arriving in a rush around eight, technicians and librarians and scientific assistants trooping in next, scientists trickling in last. Everything is numbered and color-coded. Every employee from custodians to the director must carry his or her keys at all times. No one is allowed to leave his respective building with keys, and no one is allowed to leave keys on a desk. The museum possesses priceless jade from the thirteenth century, after all, and cavansite from India and rhodochrosite from Colorado; behind a lock her father has designed sits a Florentine dispensary bowl carved from lapis lazuli that specialists travel a thousand miles every year to examine. Her father quizzes her. Vault key or padlock key, Marie? Cupboard key or dead bolt key? He tests her on the locations of displays, on the contents of cabinets. He is continually placing some unexpected thing into her hands: a lightbulb, a fossilized fish, a flamingo feather. For an hour each morning—even Sundays—he makes her sit over a Braille workbook. A is one dot in the upper corner. B is two dots in a vertical line. Jean. Goes. To. The. Baker. Jean. Goes. To. The. Cheese. Maker. In the afternoons he takes her on his rounds. He oils latches, repairs cabinets, polishes escutcheons. He leads her down hallway after hallway into gallery after gallery. Narrow corridors open into immense libraries; glass doors give way to hothouses overflowing with the smells of humus, wet newspaper, and lobelia. There are carpenters’ shops, taxidermists’ studios, acres of shelves and specimen drawers, whole museums within the museum. Some afternoons he leaves Marie-Laure in the laboratory of Dr. Geffard, an aging mollusk expert whose beard smells permanently of damp wool. Dr. Geffard will stop whatever he is doing and open a bottle of Malbec and tell Marie-Laure in his whispery voice about reefs he visited as a young man: the Seychelles, Belize, Zanzibar. He calls her Laurette; he eats a roasted duck every day at 3 P.M.; his mind accommodates a seemingly inexhaustible catalog of Latin binomial names. On the back wall of Dr. Geffard’s lab are cabinets that contain more drawers than she can count, and he lets her open them one after another and hold seashells in her hands—whelks, olives, imperial volutes from Thailand, spider conchs from Polynesia—the museum possesses more than ten thousand specimens, over half the known species in the world, and Marie-Laure gets to handle most of them. “Now that shell, Laurette, belonged to a violet sea snail, a blind snail that lives its whole life on the surface of the sea. As soon as it is released into the ocean, it agitates the water to make bubbles, and
Anthony Doerr (All the Light We Cannot See)
But no matter how tough a filming day can be, I’m grateful, and I look at it as getting paid to have dinner with my family. I am blessed. I’ve also realized, now that I’ve been blessed with a good paycheck, that I think I’m like my dad, and I really don’t care about money so much. It doesn’t make you happy. I had a great childhood, and I never even had my own bedroom. What does make you happy is doing for other people. Whether it’s taking fresh deer meat or ducks to some neighbors in need down the road or flying down to the Dominican Republic to help build an orphanage, it’s people that matter, not money. When I went to the Caribbean with Korie a while back to help build the orphanage, I came with bags full of new Hanes underwear and T-shirts. When I handed out those little packages, worth just a few bucks each, the kids literally fell to the ground, crying with happiness. They were the happiest, funniest little kids, grabbing my beard and smiling big. They have nothing, and some free underwear made them happy. It was a big wake-up call for me as I realized how much I have and how a little inconvenience like the Internet going out can ruin my day. I don’t want to live like that, like the world owes me a comfortable life and I’m not happy unless I have all the conveniences. I want to live a fulfilled life, and I want my kids to live a fulfilled life too. I want more for my kids. I want to show my kids how to have faith in Jesus, how to use the Bible as their guide to life, and when they grow up, I want my kids to change the world. I also want Jess and me to continue to learn how to love each other, and I want us to grow old together and be just like my mom and dad. My idea of happiness is being with my family in a cabin in the woods or at a campout, sitting around a campfire telling stories, roasting marshmallows, and watching the fireflies.
Jep Robertson (The Good, the Bad, and the Grace of God: What Honesty and Pain Taught Us About Faith, Family, and Forgiveness)
Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your teeth into the quickly hacked pieces and you know you’re experiencing something special. Layers of what can only be described as enlightenment, one extraordinary sensation after another as the popils of the tongue encounter first the crispy, caramelized skin, then air, then fat—the juicy, sweet yet savory, ever so slightly gamey meat, the fat just barely managing to retain its corporeal form before quickly dematerializing into liquid. These are the kinds of tastes and textures that come with year after year of the same man making the same dish. That man—the one there, behind the counter with the cleaver—hacking roast pork, and roast duck, and roast goose as he’s done since he was a child and as his father did before him. He’s got it right now for sure—and, sitting there at one of the white Formica tables, Cantonese pop songs oozing and occasionally distorting from an undersized speaker, you know it, too. In fact, you’re pretty goddamn sure this is the best roast goose on the whole planet. Nobody is eating goose better than you at this precise moment. Maybe in the whole history of the world there has never been a better goose. Ordinarily, you don’t know if you’d go that far describing a dish—but now, with that ethereal goose fat dribbling down your chin, the sound of perfectly crackling skin playing inside your head to an audience of one, hyperbole seems entirely appropriate.
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
I ain't inspired any more, Sherm; there was this painting I saw in the museum in Amsterdam. It was called 'Christ Preaching in the House of Mary and Martha.' And the whole foreground of the picture, maybe three-fourths of the canvas, is a kitchen in one of them Dutch houses, and there's a cook plucking chickens. All around her there's dead rabbits, pheasants, turkeys, ducks, sides of beef, six kinds of fish, clams, oysters, potatoes, apples, eggplant, kohlrabi, rutabaga, carrots, Swiss chard, and God knows what else. Food, food, food. And where's Christ? Well, way back in a little alcove off the kitchen, there He is, with the women, preaching. Who cares about Him, when everyone wants to stuff their gut with rabbit and turkey? Who hears His sermon, when there's lots of roast duck and fried oysters?" "What in the world has that to do with our survey?" asked Wettlaufer. "Sherman, you and me and this survey and these people like Huguettte Roux and Willem Kruis--we're preaching way back in the corner to two people. But most of the world is in that kitchen drooling over those rabbits and geese!
Gerald Green (The Legion Of Noble Christians Or, The Sweeney Survey)
And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.
Marcel Proust (The Guermantes Way)
We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?" I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying." "How long did you work for Maximus?" "I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus? Apicius raised an eyebrow at me. "Can you make roasted peacock?" "Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow. "What do you consider your specialty?" "There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.
Crystal King (Feast of Sorrow)
The meal itself was equally elaborate and expensive. It began with sea hedgehogs, fresh oysters, mussels, and asparagus with mustard sauce. There were fattened fowl: roasted duck and chicken, stuffed pheasant, flamingo steaks, boiled teals, ostrich meatballs, fried songbirds, and roasted peacock presented with its feathers rearranged in full display.
Crystal King (Feast of Sorrow)
The soup kettles included oyster stew, chili, matzoh ball soup, tomato soup, vegetable beef soup, hot and sour soup, and miso soup. The main dish table featured turkey, Virginia ham, prime rib, standing rib roast, pork roast, roast goose, Peking duck, lasagna, pizza, burritos, tamales, macaroni and cheese, and, in direct defiance of Grandfather's orders, grilled portobello mushrooms in red wine sauce.
Donna Andrews (Owl Be Home for Christmas (Meg Lanslow, #26))
Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints
Elin Hilderbrand (The Blue Bistro)
Mock-turtle soup, salmon, fricasseed guillemot, spiced musk-ox tongue, crab-salad, roast beef, eider-ducks, tenderloin of musk-ox, potatoes, asparagus, green corn, green peas, cocoanut-pie, jelly-cake, plum-pudding with wine-sauce, several kinds of ice-cream, grapes, cherries, pineapples, dates, figs, nuts, candies, coffee, chocolate.
Buddy Levy (Labyrinth of Ice: The Triumphant and Tragic Greely Polar Expedition)
The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond.
Meik Wiking (The Little Book of Hygge: Danish Secrets to Happy Living)
I was too unsettled. Too full. Full of dark thoughts, dark musing, as if I’d eaten them for dinner instead of the roasted duck, and they were sitting undigested in my stomach, waiting to be vomited back up at the wrong time. The threat of it hung over my mind like nausea.
Kate Avery Ellison (The Season of Lightning)
Lean meats: beef (except ribs and rib eye), veal, grilled or roasted without oil or fat, buffalo, and venison, except cuts used for braising or stewing Organ meats: kidneys, liver, and tongue All poultry, except duck and goose, but without the skin Lean pork All fish—fatty, lean, white, oily, raw or cooked All shellfish Low-fat ham, sliced low-fat chicken Eggs Nonfat dairy products
Pierre Dukan (The Dukan Diet: 2 Steps To Lose The Weight, 2 Steps To Keep It Off Forever)
Mr. Disney, we are returning your Duck. Feathers plucked and well-roasted. Look inside, you can see the handwriting on the wall, our hands still writing on the wall: Donald, Go Home!
Ariel Dorfman, Armand Mattelart
A peasant must stand a long time on a hillside with his mouth open before a roast duck flies in - Chinese proverb
Chinese Proverb
You have to sit by the river a very long time before a roast duck will fly into your mouth.
Guy Kawasaki
We confit the leg and serve that with roasted fig and butternut chips, whatever, that's a different prep. But the breast we sear off, right, and the potatoes we slice thick and roast with a little thyme. Crisp up the duck skin, let the fat render, and a minute or two before you take it off the flame to rest, you brush the meat side with some mustard thinned with a little olive oil. You let the breast rest on the potatoes, mustard side down, for maybe two minutes before serving. The juices mingle with the mustard and the thyme and the olive oil on the potatoes, and boom- dish has a sauce by the time you serve it. It's a self-saucing dish.
Michelle Wildgen (Bread and Butter)
The pedagogue's mouth watered as he looked upon this sumptuous promise of luxurious winter fare. In his devouring mind's eye, he pictured to himself every roasting-pig running about with a pudding in his belly, and an apple in his mouth; the pigeons were snugly put to bed in a comfortable pie, and tucked in with a coverlet of crust; the geese were swimming in their own gravy; and the ducks pairing cosily in dishes, like snug married couples, with a decent competency of onion sauce. In the porkers he saw carved out the future sleek side of bacon, and juicy relishing ham; not a turkey but he beheld daintily trussed up, with its gizzard under its wing, and, peradventure, a necklace of savory sausages; and even bright chanticleer himself lay sprawling on his back, in a side dish, with uplifted claws, as if craving that quarter which his chivalrous spirit disdained to ask while living.
Washington Irving (The Legend Of Sleepy Hollow)
A sole cooked in a rich sauce of cream and mushrooms must be followed by a dry dish of entirely different aspect such as a roast partridge or a grilled tournedos, cold ham, jellied beef or a terrine of duck. It must not be preceded by a creamy mushroom soup, nor followed by chicken cooked in a cream sauce. Have some regard for the digestions of others even if your own resembles that of the ostrich.
Elizabeth David (French Country Cooking)
his attention to jerk up in a quick second. He stopped and searched around trying to spot the source. There, beyond a patch of Elderberry, something fat and filthy waddled down a muddy path. His heart pounded and jumped at the sight. This was it. Tensing his muscles, he bent low, stalking after the animal. He glanced at Mara, and sent her a victorious grin. It was a big, burly boar. He followed after the tromping creative until it reached the stream and grunted at a wallow surrounded by a circle of mossy rocks, finally settling into the mud. This was his first chance at hunting a boar. But when he really got a good look at the fat beast a jolt of fear shot through him. Those are some massive tusks, he thought. But by now Mara had already nocked an arrow. Their plan all along had been to weaken the boar at range and switch to spears and daggers to stop its advance. Seemed like a bloody stupid plan now staring at the powerful creature. Part of the plan always included dragging the boar back to Mother’s kitchen for a fine roast. And seeing Father’s proud eyes as he said, “You’re a fine hunter, son.” An unlikely dream. At Mara’s questioning look he quickly nocked an arrow and nodded at her. She turned back to face the boar, but her eyes remained wary and fearful. This would be a tricky shot. He leaned to the side and felt the tension strain his arms as he pulled the string back, aimed, and released the arrow straight at the boar. It was a good shot, but the arrow caught a thicket's branch and droned off past the creature. Damned! How could he miss? The boar jerked its head up and glared at Talis. He barely had a second to think before the beast sloshed in the stream, bounding towards him. He ducked as Mara’s arrow flew past him and slammed into the boar's chest. Why was he just stupidly standing instead of
John Forrester (Fire Mage (Blacklight Chronicles, #1))
Muffled voices filtered through the closed door as Edmund greeted his wife. When less than a minute later, a very male groan accompanied the rhythmic creaking of a piece of furniture, she gaped. Not much for preliminaries, sixteenth century Scotsmen. Ignoring the sharp grunts of a male engaged in intercourse and the unsurprising lack of happy female noises, she retreated to the farthest place in the cottage from that door, which happened to be the workbench and raised stone hearth that formed the kitchen. She wasn’t about to waste an opportunity to study a late-medieval Scottish cottage. Just as she held up to the lantern light a sharp cleaver with a wooden handle polished from years of regular use, Darcy ducked in the front door. At the same time, Edmund shouted, “Aye! Christ, Fran, take my seed, lass. Take it. Aaarrghhhhh!” Then barely audible, “Glorious, woman. Ye’re glorious.” Darcy paled as his wide eyes jumped from the closed bedroom door to her. “If I had to listen to them go at it for another second, I was going to put myself out of my misery,” she quipped, wagging the cleaver. When his eyes went even wider, she said, “Joking, Darcy. I was joking.” She put down the cleaver and raised her hands. His eyes relaxed and the corner of his mouth lifted. He came to the workbench and picked up the enormous blade. “Well, so long as ye arena using it, mayhap I’ll carve the roast.
Jessi Gage (Wishing for a Highlander (Highland Wishes Book 1))
In his devouring mind's eye he pictured to himself every roasting-pig running about with a pudding in his belly and an apple in his mouth; the pigeons were snugly put to bed in a comfortable pie and tucked in with a coverlet of crust; the geese were swimming in their own gravy; and the ducks pairing cosily in dishes, like snug married couples, with a decent competency of onion sauce.
Geoffrey Crayon (The Legend of Sleepy Hollow + Rip Van Winkle + Old Christmas + 31 Other Unabridged & Annotated Stories (The Sketch Book of Geoffrey Crayon, Gent.))
I spent the next few minutes ducking as these objects flew past my head: a leg of mutton, a side of beef, a tart oozing with pear, and a line of pewter plates. When I could, I withdrew my new blade, seeing through flying foodstuffs that my friends were likewise assailed. Gad, poor devil, took on such a quantity of flour he looked fit for the roasting pan!
Amy Wolf (A Woman of the Road (The Honest Thieves Trilogy #1))
As the lamb roasted slowly for hours, Roland turned it and rubbed it with a mixture of olive oil, paprika, cayenne, salt, rosemary, and sage, so that the outside crusted into a beautiful reddish mahogany color. We cut it up before our guests on a large wooden picnic table. The inside was pink and moist, the outside charred and crusty, and the couscous accompaniment flavorful, hot, and plentiful. We also served tomatoes with basil from the garden, red beets with shallots, a pâté of chicken and duck livers, homemade saucisson, wild mushrooms à la grecque (marinated in olive oil and lemon juice with coriander seed), and breads that Loulou had baked fresh. We washed all of this down with cooled Beaujolais and half-gallons of Almadén white wine. For dessert, we had summer fruits with cognac, a chocolate mousse, and a pound cake made by Jean-Claude.
Jacques Pépin (The Apprentice: My Life in the Kitchen)
The poissonnier is delivering some of his beautiful daurades and scallops." I let out a sigh of relief. "Perfect. If there's anything I can handle, it's sea bream, lovely and light," I said, nodding my head. I needed to do this. "It's winter. Fennel is in season, yes?" I asked, thinking about what would plate well with the duck, and she nodded. "Pomegranate? And hazelnuts?" "Of course," said Philippa, rubbing her hands together. "I can't wait to see what you've got up your sleeve." That would make two of us. What was I going to do with the daurade? Something simple like daurade with almonds and a romesco sauce? Did the kitchen even have almonds? The more I thought about this recipe, the more boring it sounded. Roasted daurade with lemon and herbs? Again, typical. I had an opportunity to create something special, something out of this world, on my own terms. I wanted to get creative and do something colorful, playing with the colors of winter and whatever was in season. My imagination raced with all of the possibilities- a slideshow in my mind presenting delicious temptations. A crate of oranges caught my eye. I licked my lips- a light sweet potato purée infused with orange. Braised cabbage. Seared daurade filets. Saffron. The colors, ingredients, and plating came together in my mind.
Samantha Verant (The Secret French Recipes of Sophie Valroux)
Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.
Sara Read (Maids, Wives, Widows: Exploring Early Modern Women's Lives, 1540–1740)