Hawaiian Oatmeal

We had duck for Christmas. Our traditional Christmas dinner is goose, but those are going for $75 a bird these days. More, I think, than an equivalent amount of prime rib.

MJ did it with a Hawaiian style sauce, essentially teriyaki with pineapple and orange juice, thickened with cornstarch and with onions and mushrooms to give it some bulk. We poured it over the duck, and over the sweet-potato/winter-squash mash. Of course, there were leftovers.

I tried it two ways. First using about a quarter cup of the sauce along with three-quarters of a cup of duck broth. The second time, I used a cup of duck broth and just reheated the last quarter cup of sauce and poured it over the oatmeal in the bowl.

Setup: 1/3 cup of stone ground rolled oats, one cup of duck broth, one quarter cup of teriyaki-pineapple sauce, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: It was very good, and will be in the lineup whenever fine duck is served, or whenever we get a hankering for teriyaki-pineapple sauce. Of the two methods, I preferred the second one. The first wanted too much of itself.

Rating: *****


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