Filed under: Corporate to Confit , apple pie, potato pie, Spinach and ricotta cannelloni, toffee apple, veal saltimbocca
July 24, 2010 • 5:27 pm 1
Comfort. Welcoming Winter.
May 29, 2010 • 7:01 pm 8
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 , apple, asian greens, Beetroot, Duck breast, fetta cheese, orange
