I have cans of confit duck gizzards from the Perigord in my cupboard for emergency, indulgent lunch salads! Also thank you for your common sense words on one of my favourite food stuffs!
Duck in all its variety is a dish for princes (though I believe our King has eschewed foie gras ...). Personally, I love it, and a bird which can be used in its entirety (except for the quack!) makes great ecological sense. I've never quite understood why so many won't eat skin, it's so tasty! I've never tried to make Peking duck, but I think I shall have to give it a try
Thanks for another wonderful post. I adore the Perigord, duck, and foie gras. And I would bet that you are familiar with the Eastern European Jewish version of crispy poultry skin, gribenes (spelled a variety of ways, like most Yiddish words), usually made from chicken or goose skin. If not, you should be. A childhood delight for me that my grandmother would make, though not often, and that more or less disappeared with health-conscious eating habits.
Gribenes? No, I don't know about them at all. Gosh, I want to try them! Most crispy things are delicious. But duck- or goose-flavoured? I'm salivating...
I so remember Jemima Puddleduck from childhood. You should post some of your duck diary blog for us all to read. Funnily enough one of the only dishes this non meat owner cooks- apparently to a reasonable standard my Chinese friend tells me- is Peking Duck! I’ll try your way of doing it next. Thanks!
I have cans of confit duck gizzards from the Perigord in my cupboard for emergency, indulgent lunch salads! Also thank you for your common sense words on one of my favourite food stuffs!
Duck in all its variety is a dish for princes (though I believe our King has eschewed foie gras ...). Personally, I love it, and a bird which can be used in its entirety (except for the quack!) makes great ecological sense. I've never quite understood why so many won't eat skin, it's so tasty! I've never tried to make Peking duck, but I think I shall have to give it a try
It's VERY easy!
Well, that settles it! Definitely in the recipe book now. Thank you (again)
Thanks for another wonderful post. I adore the Perigord, duck, and foie gras. And I would bet that you are familiar with the Eastern European Jewish version of crispy poultry skin, gribenes (spelled a variety of ways, like most Yiddish words), usually made from chicken or goose skin. If not, you should be. A childhood delight for me that my grandmother would make, though not often, and that more or less disappeared with health-conscious eating habits.
Gribenes? No, I don't know about them at all. Gosh, I want to try them! Most crispy things are delicious. But duck- or goose-flavoured? I'm salivating...
I so remember Jemima Puddleduck from childhood. You should post some of your duck diary blog for us all to read. Funnily enough one of the only dishes this non meat owner cooks- apparently to a reasonable standard my Chinese friend tells me- is Peking Duck! I’ll try your way of doing it next. Thanks!
Peking Duck from a vegetarian? A more than generous act when it's not something you want to eat yourself!