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Some duck

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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Bob,

    The skin was really crisp but didn't get the coulour I was looking for. Next time I'll pull the duck off. raise the temp and put it back on and baste with the fat. Any fruit or berry sauce compliments duck and really any fruit liqueur works well too. I liked the port in this rather than the blackcurrant liqueur I would have normally used.

    Steve

    Steve 

    Caledon, ON

     

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  • reelgem
    reelgem Posts: 4,256
    That looks delicious Steve!! Beautiful presentation!! Did the birthday girl eat any of it? Just wondering because I know she's not a big duck lover.
    I'm seeing duck fat fries at different restaurants lately. I'll have to try sometime.
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