North America · Volume 28, The Marine-Mammal Coast and the Caribou Interior
Palaugaaq
Alaska, United States
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Palaugaaq
Emma Huntsman, North Slope Borough; related soup credited to Mike Pederson
Ingredients
An outline, not yet a recipe: the tradition's method with its ingredients named but not weighed. Quantities are being added from sources inside the tradition, lead dishes first.
- duck or goose
- onion
- to taste salt
- to taste pepper
- a little flour
- milk or water
Duck or goose soup (Mike Pederson)
- 2 ducks, or 1 goose duck or goose
- rice
Method
- Boil the duck or goose 30 minutes.
- Simmer several hours until falling off the bone.
- Add onion, salt and pepper.
- Thicken the broth with flour stirred into milk or water.
Duck or goose soup
- Simmer duck or goose with rice.
What a modern chef changes
Confit duck legs with the traditional flour-and-milk thickening
Method
- Wild duck, unlike wild goose, is genuinely and legally available in the UK in season, mallard and teal both, so this elevation needs no substitute ingredient, only a change of technique.
- Confit the duck legs at low temperature in their own rendered fat, mirroring the original's long, slow simmer far more closely than a quick roast would.
- Reduce the poaching liquor with the aromatics the tradition already specifies: onion, salt, pepper.
- Thicken it the traditional way, a flour and milk slurry stirred in at the end, rather than with a French-style roux, since the source method's own thickening technique is already sound and does not need replacing.