At the local Asian grocers they sell the whole duck. Minimally processed, this duck is plucked , but also includes the head and the feet; for the uniniciated this can be a bit off putting. I am sure there are recipes that call for the head and feet but, I am not familar with them. Be warned the eight buck duck is not the same duck as the "plump or Long Island Duck", also known as the "thirteen buck duck". The eight buck duck, for my purposes, is a soupifying duck. Don't think you can jam an apple in it, shove it in the oven, and magically it will turn into a delicous roasted Christmas duck. It won't. I tried that in our test kitchen. It turned into what I call "mummified duck". An interesting dish, sort of, but not really.
Buy your cheap duck and make duck soup. The skinny, eight buck duck is perfect. Not so greasy. Try using the head and feet. They would make a cool garnish at least. Bring it to a pot luck. Let me know how that works out.
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