New Year's Eve?

[Robostyle]

Anyone doing anything special for New Year's Eve/Day?
I'm headed to my cousin's on NYE and hope to play some guitar and his girlfriend might make some homemade pasta & sauce.
I gotta figure out what to bring.

 

[IndyWS6]

I don’t care about NYE at this point. We don’t go out because the bars/clubs are full of morons. We stay home, cook a meal for the two of us or fix snacks to graze on and call it a day. Usually, well ahead of midnight.

Related note: For the first few years, he couldn’t care less, but Sir Elliott HATES the fireworks and gunplay. We now feed him some Trazadone with his 5:00 snack and again at bedtime. Without, he gets super-agitated. It’s makes me sad…

 

[Robostyle]

Thought about bringing some duck breasts for NYE

 

[IndyWS6]

Thought about bringing some duck breasts for NYE

I’ve always wanted to try to cook duck breast. The cooking shows advertise it as difficult to get right, but . Not even sure I’d like it but would like to give it a go. It’s not something I can find at my local Midwest Meijer. Probably a special order…

 

[japetus]

I’ve always wanted to try to cook duck breast. The cooking shows advertise it as difficult to get right, but . Not even sure I’d like it but would like to give it a go. It’s not something I can find at my local Midwest Meijer. Probably a special order…

If you do, skin side down but render the fat. Pull it out, and then cook the other side in the fat...flip it to crisp the fat side

 

[IndyWS6]

. I’ve studied the process just never put it to the test…

 

[Robostyle]

I’ve always wanted to try to cook duck breast. The cooking shows advertise it as difficult to get right, but . Not even sure I’d like it but would like to give it a go. It’s not something I can find at my local Midwest Meijer. Probably a special order…

I bet you'd enjoy it.
I like the legs too but i usually confit those. Duck legs are kinda tough (texture) compared to the tender, fatty breast.
Many people i've met, who don't like duck, have had it incorrectly prepared (too fatty).
It's not particularly difficult, but definitely needs the fat rendered properly.
Usually i trim them really well, and score the fat and render. Then vacuum pack with marinade, chill overnight.
Next day sous vide to MR, chill in ice bath. Then to reheat just heat in a hot saute pan.
If you're feeling adventurous, you could get a whole duck and try Peking style. There's all kinds of videos on that, much more difficult preparation.

I spoke to my cousin, i'm going to make wings and we're going to get pizza. Nice and simple, should be a fun time.

 

[Reverend Bow]

I did Yakitori on the grill
The misses and I did Nabe and Udon to go with it...

We haven't gone out in 25+ years, too many morons, and I don't want to drive with morons under questionable influences.

Besides, I quit drinking 10 years ago, she never was a drinker.... So drunks are that much more annoying

 

[Robostyle]

Didn't make the wings, cousin's girl made shrimp cocktail (perfectly cooked) and some veggies and we had pizza. Good food, good company. Was a great time. We left shortly after midnight. Wife drove because i had some drinks.