Ok. It's in the recipe thread.
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Ok. It's in the recipe thread.
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We saw this 5 bird roast the other day in the supermarket and decided we had to have it lol.
Was lovely 😂
Geek
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I got an early b-day present from my wife.
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Had takeaway. It was grand 😂
Made a cottage pie today so that will be tomorrows.
Geek
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Cottage pie. Sprouts, and the leftover mash. There's enough innards for one more pie. That's Mondays lunch sorted 😂
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I've been working on a couple of ducks today.
Rendered fat and crispy skin
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Duck breast over gravy with potatoes and spinach
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Unfortunately I burnt the skin so the duck breasts were a big disappointment. I have a couple of other breasts sitting in a dry cure and I'm hoping to start a confit tomorrow. I might make some dirty rice too. The wife has already made a broth out of the carcass.
I saw this today. Maybe you'll enjoy the read.
In France, Good Duck and Better Honey Is Religion
I have duck legs resting in their own fat for a couple of weeks and duck breasts hanging in the fridge for prosciutto. I sure wish I hadn't burnt the skin on the duck breasts I cooked this weekend.
This weekend it's time for deer jerky processing.
When doing duck breasts, I like to score the skin and rub it with salt right out of the fridge. Then place them skin side down in a cold skillet and bring them up to a gentle sizzle. Using a cold breast and cold skillet allows the skin to render slowly without overcooking the meat. Once completely crisp, they will only need a minute or two on the other side. The key is to back off on the heat.