the raw noodle

a preoccupation with food

Comfort. Welcoming Winter.

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What’s up Duck?

 

My random duck purchase was plated up today for Saturday lunch. It was a first for me, cooking duck never before, I was a little apprehensive.

As I scored the skin of the duck, it seemed that all duck commentary that I had heard and watched on TV came together.

  • Score the skin so it doesn’t shrivel up
  • Don’t over salt, duck has heap of flavour
  • Look for a nice rosy even pink all the way through
  • Skin down first to render the fat through. Nothing worse than rubbery fat. Read more

Filed under: Corporate to Confit, Duck , , , , , ,

the raw noodle now

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Just quickly:

The 4 Layer BFC

 

I gave Gary's black forest cake a go. I did not make all 7 layers because my cake tin wasn't wide enough and only ended up with 4. Had I stacked 7 layers of cake on top of eachother, it would have toppled over. That equates to no cake to be had.

 

Will I be making this again? Probably not. Taste was good although a little dry in patches due to my light handed syruping. Worth a try though, if you have some time on your hands!

 

Thanks Gary!

 

In this season

All Winter: Avocados, beetroot, broad beans, broccoli,brussels sprouts, butternut pumpkins, cabbages, carrots, cavolo nero, cauliflowers, celeriac, celery, corella pears, fennel, garlic, ginger, horseradish, imperial mandarins, jerusalem artichokes, josephine pears, leeks, lemons, limes, navel oranges, onions, packham pears, parsnips, potatoes, queensland blue pumpkins, red grapefruit, rhubarb, silverbeet, spinach, swedes, sweet potatoes, turnips.

 

July and August: Blood Oranges, braeburn apples, beurre bosc pears, cumquats, ellendale mandarins, fuji apples, golden delicious apples, granny smith apples, Jonathan apples, lady williams apples, murcot mandains, papayas, pineapples, red anjou pears, rhubarb, sundowner apples, tangelos.

 

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July 2010
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Photography and words - by Renita for the raw noodle.

 

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