Lately we’ve been exploring what can be done with ground duck. Last night I used half a pound in a stir-fry (with tofu, collards, a tomato; and using a Thai prik mixture smuggled by a friend) and there was a half pound of duck left… So I went to sleep on it, and woke up thinking about a solution: fine choppage of ginger, scallions, cilantro (all withering in the refrigerator and needing to be used); mix with duck; shape into little torpedoes; steam, or sauté, or poach. I followed that inspiration through several steps:
But what are these little torpedoes? From some back corner of the mind came an answer: quenelles de canard. I was pretty sure that ‘quenelle’ was the right designation for the shape and even the cooking method, but I googled it anyway. And immediately found myself in a rapidly-unfolding linguistic muck heap. Yes, I was right about ‘quenelle’ in a culinary sense, but recent argybargy in France has put the term into hazardous territory, such that one might want to find another designation for the …ummm… torpedoes. I’ll leave it for you to peruse the relevant Wikipedia page (Quenelle_gesture_) and consider the depths of linguistic play.
Others have found themselves deep in it:
(from International Business Times)
And here’s where it all began a decade or so ago.
Evidently quenelle derives from knödel, at least in the mind of the OED, so we’re somewhere in dumpling-land, a pleasant place to be on a snowy Sunday morning.