Here's the duck before. I wanted to do a whole roast duck but apparently the breed (Muscovy) isn't great for that
Main will probably be sliced pan seared duck breast served on top of shredded duck confit with various jus and sides (TBD)
I'm hosting on the 23rd so about to dry brine the duck legs for 12-24hrs before sous viding them for 10-12hrs
Will also dry brine the breasts tomorrow for 12-24 hours

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>>21793535
Forgot to attach pic.
7.5lb duck for ~CAD$85

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Juniper, salt, pepper, garlic, bay leaf, thyme for the dry brine on the leg
Forgot I wanted to confirm a drumstick too so I just straight salt for that
Come back tomorrow for the sous vide and other prep

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Also semi-related but I made like 4-5l of chicken stock yesterday
Will probably use it as a base with the duck carcass for the gravy
Also included is my dinner last night which is the dark meat from the chicken carcass in a chicken sauce

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Ours is a potuck. I'm doing Kenjis Hasselback Potatoes/Potatoes Au Gratin recipe.

I did it for Thanksgiving and it turned out great. For Christmas I'm adding a lil Oregon White Truffle Oil.

Here's a pic when it initially came out of the oven. I broiled it for 10 min when we got to the Hosts house later.

Isn't it a little early to start cooking Christmas dinner?

>>21793555
I'm hosting on the 23rd. So about 36 hours away but the dry brine and sous vide for the duck confit is going to take ~24-36 hours
>>21793554
looks yum! I also considered a gratin but will probably just do classic roast potatoes

>>21793555
>Isn't it a little early to start cooking Christmas dinner?
not really
well depends on what you are making

some things just need a lot of time and need to be ready when you start with the actual cooking
like one anon here making stock
or infused oils which need to filter, sometimes for days

i like to prepare the sorbet, petite fours (partly), some sauces, dough and maybe the soup a few days ahead
actual cooking starts on the 23rd, with the grande family dinner being on the 24th

>>21793573
>>21793575
that makes sense actually, enjoy your christmas, anons!

I will be cooking a leg of lamb, complete with mashed potatoes and green bean casserole.

>>21793534
>>21793537
That's a big duck

>>21793534
I'll be cooking a turkey on the day, with all the trimmings
>forcemeat balls
>bread sauce
>sprouts fried with bacon
>usual assortment of roasts and boiled veg
red cabbage is done, and we have a choice of puddings this year (nans or mums).

Got a dessert wine but still need to get a bottle for the main meal, last year had a nice pinot noir and I'll maybe try to pick that up again.

Tonight I'm cooking a ham to have over the next couple of days leading up.

>>21793883
Yeah I get that a lot

>>21793534
nothing because I did thanksgiving. as a result totally coincidentally it turns out no one else wants to do anything for christmas. classic.

>>21793534
Making a turkey roulade day-of, stuffing(on the side, pre-cook) and gravy tomorrow
>apple spice brine
>confit garlic rosemary compound butter filling
>stock from deboned turkey for gravy+stuffing
I'm still not 100% set on my recipe for stuffing this year, girlfriends family are tastelets so I can't go too crazy (if one walnut gets in that stuffing half of them will not eat it, half of them already won't eat it because it's not from a box)

>>21793535
>duck confit
excellent choice. I had that at a nice restaurant the first time I ever had duck and it was one of the most delicious poultry dishes I ever had.

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>>21793918
Nice... I made a roulade for Canadian Thanksgiving which was not my best effort.
>>21793889
I will also be making a braised red cabbage side

>>21794048
Not too shabby for a stuffed one though! Albeit I'm admittedly terrified of a similar result and that's why I'm doing the compound butter and side stuffing instead

>>21794061
yeah, I didn't prep the roulade early enough so it only had like 75% of the needed sous vide time and wasn't quite as tender as I wanted
also the mash and sauces were too watery sigh... the flavors were all solid though

>>21793534
Turkey.

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Duck confit ready for it's bath

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Also rendering out some duck fat. Will probably use the cracklins on salad.
Sadly I left the duck carcass out yesterday so I guess it'll be a chicken based sauce :(

>>21793534
What I'm making is the problem. Friends are having a potluck, and I'm just a stupid bastard who usually only cooks the most basic shit. I thought about making a cherry-and-port-glazed ham I saw on youtube, but eventually decided it's a little too daring for me right now. Any suggestions are welcome.

Sticky toffee pudding cake done. Reducing the syrup now.
Also pictured is my duck confit sous vide-ing and a nice jar of rendered duck fat. Should have included the cracklins too but forgot. Cracklins are beyond delicious.
Will probably prepare the apple compote, dry brine the duck breast, then call it a day. Also bought two dozen oysters today that can be an app for tomorrow.
>>21794761
A salad? Just need to slice some veg, fruit, and make a vinaigrette. Maybe add some cheese. Nice and easy.
Or eggnog? Bonus if you throw in alcohol. My eggnog has been aging for a month now and I will be serving it tomorrow.

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>>21794777
Forgot the pic z
Also drinking a molasses whiskey sour which is actually pretty good

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>>21793537
Mr. Quackers! NOOOOO

Doing the greasy wop dego eye-tie seven fishes but pretty much none of it will be greaseball food.
Hors d'œrves:
Smoked trout with cream cheese, nonpareils and everything bagels.
Shrimp braised in garlic-and-herb butter.
Tuna maki OR tuna carpaccio OR tuna tartar.
HK-style curried fishballs and radish skewers.
Stuffed clams.
Crispy-fried codfish nuggets with bourbon mayonnaise for dipping.
Tinned grilled mackerel lmao
All set out on the table with lemon everywhere.
Main:
Pan-fried salmon steaks with boiled potatoes, sauteed asparagus and hollandaise.
Served individually.
Vegetable sides:
Sauteed pea greens
Green salad with citronette.
Musaengchae with carrot
Eggplant oil-pickles.
Confit of bell peppers with olives.
Homemade sourdough boule.
Brought to the table after the hors d'œvres are moved to the hutch.
Sweets
Black cake with redcurrants.
Frozen bake-at-home apple pie.
Christmas bikkies.
Clementines and nuts.
Jell-O. ngl, I fucks hard with Jell-O.
Coffee, tea, orzo bimbo and barley tea.
Brought out to the table after the plates from the mains are cleared and the sides are moved to the hutch.

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>>21793535
>Muscovy
bruh what are you doing. those fucking nasty trash ducks you can find in every parking lot in south florida?

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Apple compote done. Red cabbage braising. Going to shower and clean up.
>>21794806
Sounds yum. The HK fishballs seem a bit out of place? Also what's eggplant oil-pickles?
>>21794868
Only one my butcher could get. But this duck is local from Ontario and not a South Florida parking lot

I'm making an olive oil cake for dessert, but making a pasta for lunch today. Is vodka necessary for a vodka sauce or is it just another excuse for me to justify drinking vodka before noon?

>>21794761
I agree a salad would be a nice idea. Buy some salad mix, shredded carrots and a can of garbanzo beans and slice up some cucumbers. Provide a few different dressings or make a simple vinaigrette (I like olive oil with balsamic vinegar, salt and pepper). You can also bring a charcuterie board with different (nice) cheeses, crackers and cured meats, this has always been a hit. Only do the charcuterie board if you actually get good stuff though. For thanksgiving my uncle brought a charcuterie board with cured salmon, crackers, cream cheese and fresh dill. You can also bring homemade mulled apple cider as an addition.

>>21793534

Make all sorts of stuff.
Lots of just nicer breakfasts, so steak and eggs, sausage, bacon with waffles or pancakes.

Chili I just like making around this time of the year.

Rib Roast, mashed potatoes and gravy, stuffing, mac and cheese, asparagus, cornbread. Just whatever really.

Drinking got plenty of soda, energy drinks, tea, and liquor and beer of course.

Ahhh, this thread is making me wish I was hosting Christmas this year...

>>21793889
>I'll be cooking a turkey on the day
Who fucking eats turkey on Christmas?

>>21795110
>Who fucking eats turkey on Christmas?
I thought the Christmas turkey was fairly standard for the Christmas dinner centerpiece.

https://youtu.be/OJ5L5G0F8nk

>>21795110
lots of people
https://youtube.com/watch?v=iJXs0Kgc4iM

>>21795036
>The HK fishballs seem a bit out of place
Yeah, but I bought them for a cookout in October and they've been sitting in the freezer every since. They need using. I would've thought the sushi was the out of place one. I'm buying it tomorrow.
My wife said that the whole menu is psychotic but I don't want to eat ham for Christmas.
>what's eggplant oil-pickles?
Slices of eggplant, salted, squeezed, rinsed, squeezed dry, simmered in vinegar-water brine, drained, cooled, mixed with garlic, dried red chili and dried oregano, packed into jars, topped with olive oil and left to mature. Southern Italian thing. I'm from Southern Italy. It surprises me that "Italian" Americans have no idea what these types of pickles are.

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The spit roast is coming along nicely.

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Guests arriving soon. Starting off with oysters.
Just need to cook the breasts, potatoes, and carrots. Rewarm, shred, and sear the confit. Toss the salad. Rewarm everything else.
Probably my last post but I'll post the finished dishes.

>>21795036
>Only one my butcher could get. But this duck is local from Ontario and not a South Florida parking lot
same breed, same trash. goddamn dude. i wouldnt eat that garbage if you paid me. that is not an eating breed despite whatever you people up north think.

>>21796106
Good luck!

Can of spaghetti os and peanut butter with bread

>FUCKED UP THE GIBLET STOCK
FUCKS SAKE I FUCKING HATE COOKING I FUCKING HATE CHRISTMAS FML FUCKS SAKE FUCKS SAKE

>>21793534
Turkey

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Starting with oysters. Guests had a paper plane, last word, and martinis

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Shaved brussel sprout salad with tangerines, roasted almonds and walnuts, goat cheese, and duck cracklins.

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Duck two ways - seared breast and shredded confit - with jus and apple compote, braised red cabbage, fingerling potatoes

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Finished with sticky toffee pudding with ice cream. A guest also bought a cantaloupe/dino melon which was served before this, which was nice.
That's it! Was fun hosting again. I think I do have to lock-in and cook more during crunch time rather than hanging out/entertaining.
Probably see everyone around Chinese New Year for my next cook-along. Hope everyone has a great Christmas and New Year!

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Brisket.

I did some roast potatoes, and had them with cold chicken, ham and turkey with hot gravy. Then I had some plum pudding drowned in cream

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I'm doing a tenderloin roast

>>21798260
that guy looks like he knows how to make damn good brisket

>>21798244
that looks great

>>21793534
I'm watching my dad turning a whole duck into rubbery shit and tomorrow I will watch him do the same with a whole goose, because this man thinks cooking is magic and he will not argue about anything he wrote down decades ago, for a completely different kitchen, as if deviation could summon a demon.

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>>21793889
Breakfast: done, pic related (always have smoked salmon and scrambled eggs on Xmas day)
turkey: in
Bread sauce: done
Presents: opened

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>>21798546

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>>21799114
Resting with herb butter

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>>21799116
Sliced

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>>21799120
Plated

>>21799120
lil overcooked but still looks good

>>21799124
It was the heavy cast iron pan it rested in, 425F pan keeps it's heat for awhile. >>21799116
Should've rested on the cutting board but i was dealing with broccoli and potatoes at the time so it slipped my mind.

>>21793534
Beef rib. It was beautiful. I have minor foodstroke from it.

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>>21793534
My aunt and I made meat pies.
The filling is onions, celery, carrots, red and green cabbage, seasoned with Worcestershire sauce, ginger, mace, cloves, cinnamon, brown sugar, a bit of bacon grease, garlic, rosemary, sage, thyme, butter, and a bit of red wine -its a local winery the bottle was called Railroad red, nice and sweet.
The crust is just egg washed crescent rolls. This is going with a ginger and honey butter basted ham, Jeffersonian Mac and cheese, fried okra, cornbread, and red velvet cookies for desert.
If you wanna convert a box of cake mix into cookie dough, just use a stick of unsalted butter and an egg and cut it together. It makes a out 28 tablespoon sized cookies.
I made red velvet cookies in 3 batches, one with cherry chips, one with chocolate chips, and another with white chocolate chips. Then sugar cookies in 3 batches, one with red sugar and sprinkles, another with candied orange peels and vanilla extract, and the third with cinnamon sugar into demi-snicker doodles.
I'm phone posting, so forgive potato quality pictures, but I will post all that I took.

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>>21799205

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>>21799206

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>>21799208

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>>21799209

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>>21799213

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>>21799214

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>>21799215
These capchas are fuckin weird.

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>>21799218
I also accidentally dropped a fresh piece of bacon into some cinnamon sugar I had left over from cookie making last night. Decided for it, and put it on a biscuit. Damn good, too.

>>21799123
Nice spread, are those inherited plates?

>>21799209
>>21799213
>>21799215
>>21799218
Absolute peak Christmas cookies, would eat with milk

>>21799562
>Nice spread, are those inherited plates?
Yes, my grandmother got them from her mother when she got married. I'll be getting them next.

Day's over, but I made broiled pork tenderloin with a spicy BQ glaze, and for sides I made Harvard beets and stir-fried some other veggies.

>>21798260
My guy.