Trimmsgivins’ Dinner

Day 659

Serves 3-4

INGREDIENTS

Murked Broccoli Mash

  • 529g – Water
  • 1 Package (171g) – Potato Flakes
  • 166g – Evaporated Milk
  • 4g – Garlic Powder
  • 1/2 Crown broccoli – Chopped into small cubes
  • 1/2 Stick butter
  • 18g – Grated Parmesan cheese
  • Salt and Pepper to taste

Mock Duck Leg

  • 1 ea package 18″ x 18″ Tofu skin sheets
  • 40g – Soy sauce
  • Cooking oil spray
  • 1 ea 6oz ┬ápackage – Stuffing mix
  • 192g – Mushroom soaking water
  • 90g – White onion chopped small
  • 114g – Soaked and simmered shiitake mushrooms finely chopped
  • 4g – Dried Rosemary
  • 4g – Dried Thyme
  • 4g – Dried Sage
  • 2 ea – Sauna duck eggs (or regular eggs). Cooked in instapot with 236g water and 6g salt for 2.5 hours on high pressure.

Oriental Ambrosia Salad

  • 1 ea can (393g)- Cranberry sauce chopped into medium cubes.
  • 1/2 can (229g)- Coconut Milk
  • 1/2 can (130g)- Lychee
  • Mint for garnish

Magic Mushroom Gravy

  • Remainder of Mushroom soaking water
  • 114g – Soaked and simmered Shiitake mushrooms finely chopped
  • 2g – Garlic powder
  • 2g – Onion powder
  • 2g – Dried Rosemary
  • 2g – Dried Sage
  • 2g – Dried Thyme
  • Salt and pepper to taste
  • 6g – Soy Sauce
  • 9g – Dried potato flakes

DIRECTIONS

Soak 7 dried Shiitake mushrooms for 2 hours in 946g of water then simmer for 30 minutes and put aside.

Murked Broccoli Mash

Bring water to boil and add evaporated milk, chopped broccoli and garlic powder and bring back to boil.

Toss in potato flakes, butter and Parmesan cheese and quickly mix thoroughly.

Add salt and pepper to taste and put aside some place warm.

Mock Duck Leg

Preheat oven to 400 degrees.

Combine 4 chopped Shiitake mushrooms and half of the soaking water with dry stuffing mix, herbs and onions.

Toss well until the stuffing is hydrated enough to be moldable.

Spray or brush a flat surface down with cooking oil and lay tofu sheet on it.

Spray the tofu sheet evenly with oil and brush thoroughly with soy sauce.

Stack another sheet on top and repeat with 3 sheets total.

Form hydrated stuffing mix around 2 sauna eggs and lay diagonally on center of stacked tofu sheets.

Take the remainder of stuffing mix and mold a mound that tapers toward the end in a drumstick shape.

Fold the corner of tofu sheet closest to the fat end of the mound over first.

Next fold the center fold over the top and then the left corner over last.

Turn, tuck and roll inward tightly to form a cone.

Tie thin end with butcher tine to secure.

Heat a large cast iron pan over medium heat and add 50g of cooking oil.

Carefully place mock duck leg in pan and sear til golden brown on all four sides.

Add a quarter stick of butter on each side of leg and place in oven for 20-30 minutes until internal temp reaches 150 degrees.

Transfer mock duck leg to cutting board and rest for 5-10 minutes.

Oriental Ambrosia Salad

Dump cranberry sauce onto cutting board and cut into 1″ sized cubes.

Put cranberry cubes in a medium sized bowl and drizzle coconut milk over evenly.

Top with canned lychees and torn mint leaves.

Magic Mushroom Gravy

Bring to a boil remaining 3 chopped mushrooms and soaking water.

Add herbs and soy sauce then toss in potato flakes and stir until it thickens into gravy.

Add more potato flakes if needed until you reach the desired consistency.

Salt and pepper to taste.

PLATING

Slice mock duck leg into 1.5″ medallions and fan diagonally across a square plate.

Place Oriental Ambrosia Salad on one side and Murked Broccoli Mash on the other.

Dump every single drop of gravy over Mock Duck and Murked Broccoli Mash.

Happy Trimmsgivins’