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  1. Articles
    I hope that everyone had a wonderful Christmas and a Happy New Year. Ours was fantastic!!! Fun yet mellow. Not quite as relaxing as I had hoped it would be but it never is when you have a 5 year old. She was so wound up for the morning that she expected us to entertain her all day, a theme that...
  2. Articles
    Cooking stock is a wonderful thing. If you cannot find the time to roast the bones and hang around to watch a pot simmer you should still do something with the bones. At the very least you can quick boil them or if you have a crock pot you can slow cook your bones for stock in the crock pot...
  3. Articles
    Yesterday http://www.cheftalk.com/a/i-love-duck was preparation for tonight. Tonight we eat. That mess of stuff Duck Skin Rendering has become wonderful cracklings. It's hard to resist fresh deep fried duck skin sprinkled with lime salt. This almost did not make it to dinnertime. Starters...
  4. Articles
    Today I bought two ducks and I made a bunch of stuff. I'm sorry I don't have pictures of some of the process. I just decided that this was going to be too large of a Facebook post so here goes: 1) Cracklings This is a picture of duck skin floating in a simmering slurry of duck fat and...
  5. Articles
    There are three major duckling breeds available in the United States: White Pekin, Muscovy, and Moulard. Knowing the differences between the various breeds can help chefs and restaurateurs select the best kind of duckling for their menu or personal needs. *Information courtesy of The Duckling...
  6. Articles
    Serving medium rare to medium slices of duck breast has been the rage in restaurants from coast to coast for years. But how many times is this same duck served with a thick layer of tough fat crowning each slice? I imagine the response might be "very often" . Maybe you thought that duck (or...
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