Friday, December 11, 2009

I'm ba-ak

Ok gentlemen - sorry for the break in transmission there for a bit. You know, work etc.
However, I have a mission for you if you choose to accept.

I have purloined a duckling. I need the best damned duck recipe you have - with the exception of confit - time is of the essence here - lunch on the weekend.

Your time starts now.
Posted by at 8:49 PM

3 comments:

  1. Dr YobboDecember 12, 2009 at 6:34 AM

    Beeso... yer up.

    I got a plane to catch.

    ReplyDelete
  2. beesoDecember 12, 2009 at 10:05 AM

    This time of year I'd be roasting it then shredding it for a salad. Or you could bone it out and put it in the sandwich press like the spatchcock I had the other day?

    ReplyDelete
  3. BangarDecember 13, 2009 at 6:42 PM

    Good Eats just had a butterflied duck recipe, obviously butterfly score the skin on each breast and cook in a hot oven.

    Another,
    http://www.foodnetwork.com/recipes/alton-brown/mighty-duck-recipe/index.html

    ReplyDelete

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