Roasting some vegetables and duck carcass to make a duck stock. Spatchcocked duck is seasoned and resting in the fridge. It’s Lame Duck a L’Orange night!
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Duck stock and duck fat are two of the greatest ingredients in the universe! Tonight, I’ll use the stock to make a sauce for the roasted duck. I’m also boiling some chopped up duck skin to render fat and make duck skin cracklin to toss with some roasted Brussels sprouts :)
, Dec 14 2020 on twitter.com
Friends gave us duck skin cracklins from their Thanksgiving duck and I made the *best* fried rice I've made in my life with them (mushrooms, white onion, scallions, garlic, soy, egg).
, Dec 14 2020 on twitter.com
A whole duck is a gift that just keeps on giving! Render down the skins to get crackins and duck fat. Make confit from the legs and thighs. Sear the breast. Make stock from the carcass. I treat all poultry this way, but duck is especially good in this regard :)
, Dec 14 2020 on twitter.com
Also on: @cleverdevil cleverdevil@mastodon.social
Duck stock! So many amazing things you could make with it. Enjoy!
Tennille, Dec 13 2020 on twitter.com