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MooseIBe
10-12-2005, 01:19 PM
I bought some duck as it was going half price and now I don't know what to do with it. Advice?
Leesifer
10-12-2005, 01:32 PM
This sounds quite nice:

http://www.bbc.co.uk/food/recipes/database/duckwithredwinesauce_71383.shtml

:mallard:
MooseIBe
10-12-2005, 01:40 PM
Oooh ! that DOES sound nice. Unfortuantely though i have no red wine. Do you think it would work with Fosters?!
Leesifer
10-12-2005, 02:14 PM
Yes, that would be quite lovely. :vomit:
livius drusus
10-12-2005, 02:34 PM
Is it a whole duck or a breast or ... ?
Sarpedon
10-12-2005, 03:05 PM
Can't you go and buy red wine? for cooking, the cheapest wine available will do.
MooseIBe
10-12-2005, 04:08 PM
It's a breast :). And I can't really afford to buy wine .. I only bought the duck cos it was reduced price!
livius drusus
10-12-2005, 04:19 PM
This recipe (http://www.epicurious.com/recipes/recipe_views/views/230452) looks delicious, unusual and only requires some basic spices and a couple of oranges. :yum:
Leesifer
10-12-2005, 04:29 PM
Yum! I'm hungry now.
Bella
10-12-2005, 06:27 PM
Whatever you do, make sure you score the skin on the breast before cooking - it helps let some of that excess fat run out, making for a more healthful, and palatable, dish. Hold your knife blade almost parallel to the skin and make shallow slashes with it - don't cut through the skin, just sort of nick it.
Sarpedon
10-12-2005, 08:26 PM
In america, a cheap bottle of red wine is only around five bucks. I generally drink wine that is no more than 15 bucks. The average good quality wine is like 40-50 bucks, high quality being 80-100 bucks, with no real upper limit. I would think that britain would have easier access to the table wines of europe.
Leesifer
10-13-2005, 05:04 PM
Moose, what did you do with your duck breast in the end?
Petra
12-10-2005, 08:34 AM
Yeah, what'd ya do? Did it taste good? Was it easy? Would you do it again?

Enquiring minds want to know. :imwait:
Odysseus
12-10-2005, 11:37 PM
Whatever you do, make sure you score the skin on the breast before cooking - it helps let some of that excess fat run out, making for a more healthful, and palatable, dish. Hold your knife blade almost parallel to the skin and make shallow slashes with it - don't cut through the skin, just sort of nick it.


This also helps to make the skin more crispy, beautiful taste.