After a few sundays of cooking regular recipes ( Julius made some delicious meatballs from his grandmother's recipe that we both enjoyed greatly and a repeat of steak diane too of course), I decided to venture out to something out of my comfort zone.
From "Cooking with Jacques and Julia at home", I saw another inspiration.
For the first time in my life, I bought a whole, uncooked, duck- head and web feet and everything. Where did I find that you may ask? Chinese grocery store of course. Where one can find any parts of any animals one can legally consume in this country.
It was quite an experience taking the duck apart, but actually it wasn't too bad once I got rid of the head that was staring at me.
The duck stock gave a wonderful aroma while it was being cooked. Wish I could smell that from the picture:
Skillet Duck with Shallots, Onions, Carrots and Potatoes
I tried to follow the recipe by throwing all the pieces in the skillet at the same time and sadly overcooked the breasts. Next time I think I would take out the breasts once they are cooked and just throw them back in at the very end. The vegetables would be cooked on the side till tender then add to the main skillet towards the end.
Julia's duck sauce made from the stock was so delicious that it saved the day. Even with the overcooked meat. Or is it simply because I cooked it myself?!
Sauce 9/10 Duck 7/10
http://www.epicurious.com/recipes/food/views/Jacquess-Skillet-Duck-with-Parsnips-and-Shallots-105471
I almost forgot another delicious course. Julius was smart enough to remove some of the skin and made some amazingly tasty cracklings to go on a simple garden salad. It was divine!
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