Friday, July 25, 2008

Duck Bacon?

Remember I mentioned that we brought more than half a tea smoked duck home from Grace Gardens? Well, yesterday the clever Mr Minx removed the skin from the meat and rendered it in a pan, creating something more like bacon than cracklins. He then sauteed onions and garlic in the rendered duck fat and tossed that with fettuccine, which he topped with pieces of duck bacon. Man, now that tasted like MORE!

We'll be using the duck meat in some duck tacos. And he wants to see if he can squeeze any duck stock out of the bones. Stay tuned!

2 comments:

  1. I made a quart of duck stock this morning. Threw the bones in two quarts of water with some roughly chopped onion, carrot, and celery. I salted and peppered the water, then simmered the liquid down by half. It's awfully dark and should make a nice soup. We're sure getting our money's worth out of that duck!

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  2. Duck tacos!?!? Mmmmmmm...

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