Breaking down a duck.

So i finally got a duck. And I was pretty stoled for a few reasons. Surprising how one little bird can offer so many options. We rendered all the skin and fat down so we could use the deeeeeeelicious duck fat in any one of a million ways, saved the thighs for a cacciatore or maybe a phylo dough concoction with some of this baby spinach i have lying around, poached the liver for the cats, and the breasts were pounded out, stuffed with cranberry stilton roasted pumpkin seeds and wrapped in bacon for tomorrow nights dinner. More to come on that! Have to grab these little rascals more often :-)


~ by Chest Rockaway on May 2, 2010.

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