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.


  1. Beeso... yer up.

    I got a plane to catch.

  2. 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?

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