Our annual duck event followed immediately upon our arrival back from Florida. Still jet lagged , the next day found us carving up 4 fatted ducks making everything from confit, rillettes, conserved foie gras, and we froze all manner of parts including the foie, wings, and magrets. The fat we also put up and we will use it all year long in our cooking.
RXC has become very accomplished at carving up the ducks and in another year or two he will rival the master our neighbor Isabelle. Maybe there will be a duck carving contest in our future!
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