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« Comfort (and Joy) | Main | Shaken, Not Stirred (Recipe: Risotto) »

February 18, 2010

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T.W. Barritt at Culinary Types

Its been a while since Ive worked with duck, but always enjoyed it. You are right that a single bird can go a long way. I just have to remind myself to suit up, because there can be a lot of spatter.

noble pig

It is very economical, and it just takes a little practice to be able to learn to make the cuts. This looks yummy as always.

Ravenous Couple

duck confit is one of the top things for us to make..we have some duck fat just waiting!

Lori Lynn

Id love to try the whole duck process. Julia - I think you should submit a whole duck event as a Foodbuzz 24,24,24. It is so interesting and would make a great party.LL

we are never full

ahhh the confit... great minds think alike!

Karen

mmm mmm mmm I hadnt thought about roasting the carcass before making stock. I usually use the breasts and wings for Jacques Pepins recipe for duck with shallots and pasnips. And any cracklins that escape me are highly appreciated by my dogs :-)

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