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"I don't like ducks. Birds in general are gross. Ducks in particular have weird genitalia and odd mating rituals. And their meat is extra gross." Off to google the genitalia of ducks now! | |||
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"Duck spring rolls , go on then " One of my favourite, though prefer the pankakes and the ritual of assemling it all  | |||
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 ) and a duck crown in the freezer. I love duck, we both do and we'll probably eat the crown during Christmas.
Suggestions for cooking the legs more than welcome | |||
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"Funny you should say that because I've got duck legs (there's a joke in there feel free to have at it ) and a duck crown in the freezer. I love duck, we both do and we'll probably eat the crown during Christmas.
Suggestions for cooking the legs more than welcome "That's funny and not I am not going to say anything about webbed feet. Back to the duck, too late for confit as takes long time. This is a tesco recipe that actually tried before and liked. Enjoy 1 tbsp olive oil, plus 1 tsp 2 duck legs ½ onion, finely chopped 2 garlic cloves, 1½ crushed 75ml red wine 300ml chicken stock 1 orange, zested and ½ juiced 1 tbsp tomato puree 1 bay leaf 30g butter 2 tbsp balsamic vinegar 6 Tesco Finest echalion shallots, peeled and trimmed 1 tbsp finely chopped parsley leaves Heat the 1 tsp oil in a lidded nonstick pan over a medium-high heat. Season the duck and fry for 3-4 mins each side. Remove and set aside. Drain all but 1 tsp of fat from the pan. Add the onion and cook for 3-4 mins until golden. Add the crushed garlic, wait 10 secs, then stir in the wine, stock, orange juice, tomato pure´e and bay leaf. Season and bring to the boil. Return the duck legs to the pan, skin side up, cover and cook on a low heat for 1 hr until cooked through. Meanwhile, cook the shallots. Melt 20g of the butter in a small lidded pan over a low heat. Whisk in 1 tbsp olive oil, the vinegar and 5 tbsp water; season. Stir in the shallots, cover and cook for 30-35 mins until tender, stirring often. Uncover for the last 10 mins. Preheat the grill to high. Lift the duck from the pan, put on a rack and grill for 2-3 mins until crisp. Meanwhile, bring the sauce to the boil, then add 10g butter and cook, stirring often, for 8 mins or until reduced by just over half. Finely chop the remaining garlic and mix with the orange zest and parsley. Spoon the sauce over the duck and top with the parsley mix. Serve with the sticky shallots. | |||
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"Funny you should say that because I've got duck legs (there's a joke in there feel free to have at it ) and a duck crown in the freezer. I love duck, we both do and we'll probably eat the crown during Christmas.
Suggestions for cooking the legs more than welcome
That's funny and not I am not going to say anything about webbed feet. Back to the duck, too late for confit as takes long time. This is a tesco recipe that actually tried before and liked. Enjoy
1 tbsp olive oil, plus 1 tsp
2 duck legs
½ onion, finely chopped
2 garlic cloves, 1½ crushed
75ml red wine
300ml chicken stock
1 orange, zested and ½ juiced
1 tbsp tomato puree
1 bay leaf
30g butter
2 tbsp balsamic vinegar
6 Tesco Finest echalion shallots, peeled and trimmed
1 tbsp finely chopped parsley leaves
Heat the 1 tsp oil in a lidded nonstick pan over a medium-high heat. Season the duck and fry for 3-4 mins each side. Remove and set aside.
Drain all but 1 tsp of fat from the pan. Add the onion and cook for 3-4 mins until golden. Add the crushed garlic, wait 10 secs, then stir in the wine, stock, orange juice, tomato pure´e and bay leaf. Season and bring to the boil.
Return the duck legs to the pan, skin side up, cover and cook on a low heat for 1 hr until cooked through.
Meanwhile, cook the shallots. Melt 20g of the butter in a small lidded pan over a low heat. Whisk in 1 tbsp olive oil, the vinegar and 5 tbsp water; season. Stir in the shallots, cover and cook for 30-35 mins until tender, stirring often. Uncover for the last 10 mins.
Preheat the grill to high. Lift the duck from the pan, put on a rack and grill for 2-3 mins until crisp.
Meanwhile, bring the sauce to the boil, then add 10g butter and cook, stirring often, for 8 mins or until reduced by just over half.
Finely chop the remaining garlic and mix with the orange zest and parsley. Spoon the sauce over the duck and top with the parsley mix. Serve with the sticky shallots.
"Sounds delicious! I think I might try that. Had a bit of an incident with the smoke alarm and dinner last night so I'm a bit wary of anything fatty and the grill at the moment  | |||
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"I've had duck before ...so now I want an ostrich " They're tough. You can get ostrich steaks, but mostly they make biltong out of it. | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it." Have you tried kangaroo? | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it. Have you tried kangaroo?" I have ...it's shite , crocodile is surprisingly like chicken though ..just a bit chewier | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it." Now biltong is not as good as pork scratchings! | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it. Have you tried kangaroo? I have ...it's shite , crocodile is surprisingly like chicken though ..just a bit chewier" Is it? I’ve never tried either and probably won’t | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it." I don't want to eat it..I'm gonna ride it to work...have you seen the price of diesel .... | |||
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"I have never had a pet duck but I like chickens. "You like fluffy ones? | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it. Have you tried kangaroo?" No. I've tried crocodile, giraffe, eland, kudu and water buffalo. There used to be a restaurant in Johannesburg called Carnivores, that sourced its meet from culls on game farms. None of it is really much superior to beef, lamb or any of the domestic poultry we farm. | |||
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" I have ...it's shite , crocodile is surprisingly like chicken though ..just a bit chewier" I lived next to a crocodile farm - they stank. Never tried to eat one. Have had snake and also stayed in a dayak longhouse and had ulat sagu (the larvae of sago palm weevil) | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it. Now biltong is not as good as pork scratchings!" You're just trying to wind me up, right? Nothing beats a proper chunk of biltong - not this thin sliced stuff you buy here.  | |||
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"I had a thing for Daisy when I was younger…." It was the large flannel shirts tied above the waist and the shorts that exposed the butt cheeks wasn't it - or are you going to tell me you were mesmerised by her eyes, big hair and country girl drawl  | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it. Now biltong is not as good as pork scratchings! You're just trying to wind me up, right? Nothing beats a proper chunk of biltong - not this thin sliced stuff you buy here. "It takes your dentures out | |||
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"I had a thing for Daisy when I was younger…. It was the large flannel shirts tied above the waist and the shorts that exposed the butt cheeks wasn't it - or are you going to tell me you were mesmerised by her eyes, big hair and country girl drawl "Her accent and the big bow she wore. | |||
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"I've had duck before ...so now I want an ostrich They're tough. You can get ostrich steaks, but mostly they make biltong out of it. Now biltong is not as good as pork scratchings! You're just trying to wind me up, right? Nothing beats a proper chunk of biltong - not this thin sliced stuff you buy here.
It takes your dentures out "Then just give it a good gumming.  | |||
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