Thread: just wanted to share tonight's dinner with you guys..

Ok. It's in the recipe thread.

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.

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 😂

Geek

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I've been working on a couple of ducks today.

Rendered fat and crispy skin


Duck breast over gravy with potatoes and spinach


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.

Originally Posted by Leatherstockiings

I've been working on a couple of ducks today.

Rendered fat and crispy skin


Duck breast over gravy with potatoes and spinach


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 like my skin good n crrrispeee ...looks good to me man !

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.

Originally Posted by Leatherstockiings

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.