SC - duck and bread
Susan Fox-Davis
selene at earthlink.net
Fri Aug 25 11:18:39 PDT 2000
The ducks were already served forth at Caid Twelfth Night. I parboiled the dear
little creatures before browning them in the ovens, and have around 5 pounds of
rendered fat. However, I don't suppose anybody will kick if I get some nice
pieces of chicken and give it that nice ducky flavor in the /schmaltz du
canard/.
Duck's Fat Mystery Theater? Naaah.
Selene
selene at earthlink.net
Chris Stanifer wrote:
> --- Susan Fox-Davis <selene at earthlink.net> wrote:
> >
> > Balthazar sez:
> >
> >> xtra duck fat? Sounds like Confit makin's to me...
>
> > Oh my that sounds good. Say, there's a war next
> > week here. Got a good confit recipe? I'm
> > having trouble find one, for some reason.
>
> Confit is actually one of the easiest things to make,
> and no real recipe is needed. It's a shame (and a
> wonder) that it is not used more often (aside from
> expense, of course). <directions snipped for brevity>
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