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Title: Duck Confit
Categories: Entree Poultry
Yield: 1 Servings
| 2 | Five-pound ducks | |
| 2 | ts | Salt |
| 2 | tb | Black peppercorns -- |
| Cracked | ||
| 6 | c | Rendered duck or pork fat |
| 12 | Garlic cloves -- peeled | |
| 12 | Fresh thyme sprigs |
Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock.
Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat,
~!- ! Origin: Fidonet<->Internet Gateway (1:102/125.99)
Ä Area: MasterCook Recipes (Mailing List)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 195 Date: 25 Sep 97 19:29:18
From: Holly Butman Read: Yes
Replied: No To: All Mark: Subj:
TVFNTamalesWorldTour-Japan1of2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ
ÄÄÄ Message-Id: <3.0.1.32.19970925222918.0081cab0@mail-bu.acpub.duke.edu>
To: mc-recipe@lists.sierra.com From: Holly Butman And here is the first batch of recipes from TWT's 2nd week of broadcast!
(one more to follow) Holly
:-) Recipes included in this post: Basic Dashi Chopped Tofu & Parsley Cold
Tofu Salad Dipping Sauce #1 Dipping Sauce #2 Edamame (cooked fresh
soybeans) Fish Onepot Japanese Pickle Rolls Miso Soup w. Tofu Noodles &
Dipping Sauce
Recipe By : Susan Feniger and Mary Sue Milliken
From: Holly Butman Date: 25 Sep 97 Mastercook Recipes
(Mailing List) Ä
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