K Kruger
Senior Cook
I'm in my usual process of collecting duck fat for cooking and duck legs quarters for confit in the fat. This requires buying whole duck and cutting them up as the ones I raise aren't fattened. I freeze trimmings for rendering, the leq quarters for confit (when I have enough) and stock the carcasses.
Last night's dinner was b/s duck breast rubbed with a paste of cilantro, scallion, garlic, o.j., salt, green pepper, ginger, clove and cardamom grilled to med-rare over Wicked Good Comp.
I browned the neck and rib/breast bones, added some homemade chicken stock to cover and a dried ripe serrano from the garden and made stock then cooked brown basmati rice in the stock and added sauteed chopped artisanal andouille.
Here's dinner:
Paste-rubbed grilled breast of duck with andouille brown rice topped with toasted chopped chile-lime cashews and parsley; with mango-orange-green peppercorn coulis.
Last night's dinner was b/s duck breast rubbed with a paste of cilantro, scallion, garlic, o.j., salt, green pepper, ginger, clove and cardamom grilled to med-rare over Wicked Good Comp.
I browned the neck and rib/breast bones, added some homemade chicken stock to cover and a dried ripe serrano from the garden and made stock then cooked brown basmati rice in the stock and added sauteed chopped artisanal andouille.
Here's dinner:
Paste-rubbed grilled breast of duck with andouille brown rice topped with toasted chopped chile-lime cashews and parsley; with mango-orange-green peppercorn coulis.