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Hello

post #1 of 6
Thread Starter 

Hello, I like duck.

post #2 of 6

lol me too.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #3 of 6
Thread Starter 

I like roasted duck breast when the meat is on the rare side of medium rare inside, but the skin is crispy on the outside, without too much chewy fat still underneath the skin.

post #4 of 6
Thread Starter 

Roasted Duck Breasts And Char-Grilled Fuyu With Black Truffle Butter Sauce

post #5 of 6

Nice little discussion here in the New Introductions forum, but how about a little bit about yourself, MysteryMunchies? I see you like duck, but please tell us about your "culinary self". What drew you to Chef Talk?

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #6 of 6
Thread Starter 

I roast, smoke or air-cure the duck breasts. I make confits using the duck legs. I also tunnel-bone and stuff whole ducks with tasty morsels and surprises. I'm perfectionistic and obsessive about my cooking, but yet at the same time, I refuse to handle any stress. This means that I usually end up cooking only once every month or two, contributing a single dish to a fellowship lunch for around 30 or 40 elderly people, that is held at my church every month. Fresh truffle season has just started in Australia, so I have just made around 1kg of this absolutely divine black truffle butter which I will be serving as a sauce with something this time next week. I was researching recipes for what food to make that would go well with Black Truffle Butter, and I came across this term "Broil" (which I don't think is commonly used inside Australia) and so I googled this term "Broil", which is how I found ChefTalk!

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