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lillibetI was thinking last night that it might be helpful to people if I indexed all my recipes and created an index post that would float at the top of my LJ. Would you find that useful?
In the meantime...
Crispy Roasted Duck with Mustard SauceI picked up a duck last week, figuring I would find an occasion for it and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
heliopsis presented one by coming back from his travels with interesting stories to share. When my mom heard that I was having John and duck for dinner, she couldn't resist, so she joined us as well. I stuck very closely to this recipe, but halved it. The duck was good--the skin was not the ultimate answer to crispy duck skin, but a fine attempt--and the sauce was amazing. And I got to work with an entirely new ingredient: pickled green peppercorns! They added a very nice tang to the sauce, although after letting one infuse my mouth entirely, I avoided biting directly into them. After dinner I repeated the stock-making process with the carcass and now have some lovely duck stock that is destined for a future project. I also have more than a cup of lovely duck fat--I'm thinking hash browns.
Blueberry-Peach CrispThe peaches at the farmers market were not to be resisted and, inspired by steve's peach-blueberry cheesecake, I added some of those. is upside down from every other crisp I've made, but worked out very nicely and was, like all crisps, wicked easy. A real keeper.
In the meantime...
Crispy Roasted Duck with Mustard SauceI picked up a duck last week, figuring I would find an occasion for it and
heliopsis presented one by coming back from his travels with interesting stories to share. When my mom heard that I was having John and duck for dinner, she couldn't resist, so she joined us as well. I stuck very closely to this recipe, but halved it. The duck was good--the skin was not the ultimate answer to crispy duck skin, but a fine attempt--and the sauce was amazing. And I got to work with an entirely new ingredient: pickled green peppercorns! They added a very nice tang to the sauce, although after letting one infuse my mouth entirely, I avoided biting directly into them. After dinner I repeated the stock-making process with the carcass and now have some lovely duck stock that is destined for a future project. I also have more than a cup of lovely duck fat--I'm thinking hash browns.Blueberry-Peach CrispThe peaches at the farmers market were not to be resisted and, inspired by steve's peach-blueberry cheesecake, I added some of those. is upside down from every other crisp I've made, but worked out very nicely and was, like all crisps, wicked easy. A real keeper.
