(no subject)
An hour of searching the net and various recipe sites did not yield a simple recipe for duck, like the one that I can only see half of . . . the pages of the old chinese cookbook are stuck together! And no, of course nobody transcribed it onto the web. Fuckers.
I suppose I'll guess. I kind of winged it, last time I cooked duck. I ended up doing only half of the recipe, but we ate steamed duck which had a subtle, delicate flavor and meat that was so tender, it was falling off the bone.
I have to make something at least as tasty as the lamb thigh that Coyote roasted up last night. It's spectacular! I hate how our local supermarket only has nice roast cuts and foul (besides chicken) available around traditional big-eating holidays. Are we the only ones in the neighborhood that want to eat well between traditional Christian and American feasting holidays? Sheesh.
I need one large, comprehensive cookbook. Like the Julia Child or New York Times gigantic ones that my parents have. I think that would take care of many gaps in our current collection. Although, if that Japanese recipe wasn't for fried duck, I'd be tempted to do it.
Alright, I'll wing it. First, rinse and remove feathers. My gourmet chef brother showed me how to do that, when I was a much younger kid. In the meantime, if anybody sees this and wants to throw a simple roast duck recipe my way, I'll check back before I actually start making the marinade.
I suppose I'll guess. I kind of winged it, last time I cooked duck. I ended up doing only half of the recipe, but we ate steamed duck which had a subtle, delicate flavor and meat that was so tender, it was falling off the bone.
I have to make something at least as tasty as the lamb thigh that Coyote roasted up last night. It's spectacular! I hate how our local supermarket only has nice roast cuts and foul (besides chicken) available around traditional big-eating holidays. Are we the only ones in the neighborhood that want to eat well between traditional Christian and American feasting holidays? Sheesh.
I need one large, comprehensive cookbook. Like the Julia Child or New York Times gigantic ones that my parents have. I think that would take care of many gaps in our current collection. Although, if that Japanese recipe wasn't for fried duck, I'd be tempted to do it.
Alright, I'll wing it. First, rinse and remove feathers. My gourmet chef brother showed me how to do that, when I was a much younger kid. In the meantime, if anybody sees this and wants to throw a simple roast duck recipe my way, I'll check back before I actually start making the marinade.