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Where is everyone getting duck fat (Sandy, walk away from the monitor)?
- Thread starter marilynfl
- Start date
lana-in-fl
Well-known member
I second this recipe
and it's so great for entertaining, as the duck is cooked, and all you do is stick it in the oven on a rack and make the orange sauce!
I also second the sauteed potatoes in duck fat!
and it's so great for entertaining, as the duck is cooked, and all you do is stick it in the oven on a rack and make the orange sauce!
I also second the sauteed potatoes in duck fat!
A while back, Jane Russell and I had some presentation issues. I've solved them by butterflying
the duck on the back, removing the backbone, like I do chicken.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=39959
the duck on the back, removing the backbone, like I do chicken.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=39959
lana-in-fl
Well-known member
I cut them in serving pieces.
I always have presentation issues (and not just with myself!). Younger DD was being uppity about her cooking one day, so I protested that I cooked just as well, after all, I taught her! She looked at me pityingly and said that if we both had bakeries, which one did I think would sell more? She was right of course, and I had to retire, defeated. Her presentation is great.
So I just make sure the food tastes good and leave it at that.
I always have presentation issues (and not just with myself!). Younger DD was being uppity about her cooking one day, so I protested that I cooked just as well, after all, I taught her! She looked at me pityingly and said that if we both had bakeries, which one did I think would sell more? She was right of course, and I had to retire, defeated. Her presentation is great.
So I just make sure the food tastes good and leave it at that.
I am tempted....
I have 2 ducks in my freezer. I usually break them down, pan sear the breasts, render the fat from the carcass and confit the legs. I may try your recipe instead. My only concern is that I like the breast meat medium-rare and the dark meat well done. This is why I stopped using the 5-hour duck recipe.
I have 2 ducks in my freezer. I usually break them down, pan sear the breasts, render the fat from the carcass and confit the legs. I may try your recipe instead. My only concern is that I like the breast meat medium-rare and the dark meat well done. This is why I stopped using the 5-hour duck recipe.
Richard's recipe, he gets credit! The breasts are definitely cooked, but the ease of preparation
outweighs the difference
I also love to confit the legs and cook the breasts another way--skinless with green peppercorn sauce; skin-on, crisped to medium-rare and sliced thin over frisee salad, etc. etc. But sometimes it's just too much effort! This is a simple, crispy solution. Please try it with one of your ducks.
outweighs the difference
I also love to confit the legs and cook the breasts another way--skinless with green peppercorn sauce; skin-on, crisped to medium-rare and sliced thin over frisee salad, etc. etc. But sometimes it's just too much effort! This is a simple, crispy solution. Please try it with one of your ducks.
magnoliainchicago
Well-known member
I have to agree with Barbara in VA . . ..
Your descriptions are so true and hilarious . . .
I laughed out loud at the office while I was sneaking a 30 second respite from working on something REALLY boring!!
Oh, how you ALWAYS make me laugh!! Don't stop!!
And, I do hope you are okay. Been there, done that!!
Your descriptions are so true and hilarious . . .
I laughed out loud at the office while I was sneaking a 30 second respite from working on something REALLY boring!!
Oh, how you ALWAYS make me laugh!! Don't stop!!
And, I do hope you are okay. Been there, done that!!