Get OUT! You have TWO followers now??? You have DOUBLED your readership.
As for me, I dissembled a duck last night and am working on a confit of the leg quarters and breasts. The first stage of that is an overnight salt cure of sorts with a bunch of wonderful fresh thyme and garlic. (I hadn't realized what a marvelous aromatic thyme bush was sitting in my garden.) Today I'll slow cook the parts in oodles of duck fat.
I took the remaining carcass and combined it with aromatics and roasted it slowly... next step for that pan today is to make duck stock.
Last piece of the puzzle is the heart/liver/assorted innards. I feel compelled to use them, just so I can have the satisfaction of using the whole damn duck. Perhaps a pate.
Get OUT! You have TWO followers now??? You have DOUBLED your readership.
ReplyDeleteAs for me, I dissembled a duck last night and am working on a confit of the leg quarters and breasts. The first stage of that is an overnight salt cure of sorts with a bunch of wonderful fresh thyme and garlic. (I hadn't realized what a marvelous aromatic thyme bush was sitting in my garden.) Today I'll slow cook the parts in oodles of duck fat.
I took the remaining carcass and combined it with aromatics and roasted it slowly... next step for that pan today is to make duck stock.
Last piece of the puzzle is the heart/liver/assorted innards. I feel compelled to use them, just so I can have the satisfaction of using the whole damn duck. Perhaps a pate.