I love duck

Here's a nice short article about the joys of cooking duck legs at home. It's from the Seattle Times Magazine and it's very upbeat and interesting about one of my favorite foods.

http://seattletimes.nwsource.com/pacifi ... taste.html

I'm thinking of a duck confit (maybe with asian) spices like curry or masala on greens for an appetizer for thanksgiving.

Oh oh. True confession time, and likely to draw response from agitated duck lovers.

I confess: I'm not particularly wild about duck.


There it is. I've had it several times, in several ways, in several places. I've had some good duck dishes (confit, magret, pressed, Chinese, etc.), and I certainly won't spurn it when it's well made.

But duck doesn't really do all that much for me. Sorry. I'll almost always pick something else, if there's anything else that looks good on the menu.

Don't hate it. Just don't really go crazy over it, that's all.

That's what makes the world go round, Hoke. Everybody likes different stuff. Me, I'll almost always chose duck if I get that choice.

Love duck, cannot get enough!! Memories of BBQ duck with Lytton Springs abound.

I love duck too!
In fact I just finished our dinner today, consisting of duck breasts, mushroom risotto, a mushroom sauce (yes, mushrooms galore in the forests here this year), lentils and Brussel sprouts. A splendid dinner indeed! A 1989 Barolo, Brunate from Bricco Rocche Ceretto was an excellent companion.
I'm planning to make a duck confit soon, bought a can of duck fat the other day. When I buy the duck legs, I'll get some extra and try the recipes in the link you posted. Thank you!

More duck to the people!
Anders

Anders,
What a great meal.
Yum.

I'm a novice duck eater (only had it twice and liked it) but very duck inquisitive. I just finished making my first duck confit (boy is that a lot of fat!) and I'm making cassoulet (also a first) for Thanksgiving. I also have plans to steam and roast a whole duck, and of course there is always the grill.