15-06-2023, 04:42 PM
(This post was last modified: 15-06-2023, 04:43 PM by Reckless Rat.)
The secret with the "Confit de Canard" is to remove the pieces of meat from the tin and let the fat drain off. Save the fat for your roasties, shocker discs or felt bushes, or spread it on a slice of Warburtons toastie with a bit of salt. Put the duck on a grille and put it in the oven at 180° for about 30 minutes. It's done when the meat just falls off the bone and the skin is crispy.
Just don't worry about the calories or the cholesterol, you'll get over it. Compensate by serving it with strips of finely cut cucumber and spring onion (and chips)
Apologies to any Vegans or Veggies that might have been offended by this post, but if God didn't want you to eat animals he wouldn't have made them from meat.
Just don't worry about the calories or the cholesterol, you'll get over it. Compensate by serving it with strips of finely cut cucumber and spring onion (and chips)
Apologies to any Vegans or Veggies that might have been offended by this post, but if God didn't want you to eat animals he wouldn't have made them from meat.