Jonathan Ferrey

After a bye week in which we only gave up 30 points, your Sturdy Golden Bears hit the road for the first time this season to travel to Eugene, Oregon to take on the Mighty Ducks.



No, no, no, not those Ducks.



OH. GOD. NO. Not those ducks either.



Nope. But we're getting closer!


via H/T Redonkulous Bear

Now, we're talkin'. Mmmmmm, so delicious. And so fattening.

This week we look to the Great White Pacific Northwest for inspiration and we will not be using the Official University of Oregon Cookbook. Sadly, Cinnabon stuffed duck is not one of the recipes. Even sadder, that cookbook is a thing that actually exists.

There are so many ways to kill and eat duck. And it is one of my favorite things to eat. So we're going to throw caution to the wind and give you a GODDAMN TRIO OF DUCK!

Roast Duck with Confit of Leg with Foie Gras!!!

Roast Duck Breast:



3 moulard duck breasts

1 tablespoon Chinese five-spice powder

2 tablespoons honey

3 tablespoons light soy sauce

1 tablespoon fresh lemon juice

  1. Score the fat in a cross hatch pattern. Combine all ingredients and brush on both sides of the breast.
  2. Pre-heat oven to 400 degrees.
  3. Heat a cast iron pan on high and place the duck, skin side down, into the pan. Reduce heat to low and sear for 3-4 minutes or until the skin starts to brown. Turn and cook an additional 2 minutes.
  4. Place in the oven for 5-7 minutes. Remove from oven and allow to rest.
  5. Slice on the bias and serve fanned out on the plate.

Recipe via The New York Times (slightly modified)

Confit of Leg: Duck-confit_medium


1/4 kosher salt

1/4 cup sugar

1 teaspoon fresh cracked black pepper

1 sprig of fresh thyme

4 duck legs with thighs

4 cups of duck fat

  1. Using a paring knife, cut the skin at the base of the leg. The bone should be completely visible.
  2. Combine the rest of the ingredients and rub the duck legs with the salt mixture. Allow to sit 24 hours or overnight.
  3. The next day, rinse the duck legs. Pat dry with paper towels and place in a small, shallow, heavy bottom roast pan or large saute pan. Arrange the duck in a single layer and cover with the duck fat. Pre-heat oven to 225 degrees.
  4. Gently heat on the stove top until the fat begins to bubble. Place in the oven for 2-3 hours. The leg joint will freely move when it is done.
  5. Remove from fat and allow to cool. To serve, using duck fat to coat the bottom of a saute pan, place the duck legs, skin side down, into the pan and cook until skin brown. Fl;ip and cook another 2-3 minutes.

Recipe via golden oso
Foie Gras:



This illegal bit of heaven is the stuff dreams are made of. If you've never had it and you live in California, tough shit, you missed out. I'd give my left nut for another piece RIGHT NOW! If you somehow get your mitts on some of this, here's what you do. Strip down. Next, take the whole lobe of foie and rub gently all over your body. Barry and Levon would approve.

The recipe is simple. Slice off an nice 4 ounce chunk. Score lightly with a paring knife in a criss-cross pattern. Heat a saute pan sans oil; foie is basically 100% fat! Sear on medium-high heat. There will be smoke. DEAR LORD, THERE WILL BE SMOKE! Don't worry. You're doing it right. Once you have a nice sear, flip and continue to cook for another 1-2 minutes. Remove and prepare for the O face.

Please enjoy with a Ninkasi Total Domination IPA. No explanation needed.

Be nice. You can find the original CGB team at

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