Served fusion style with bryani rice, poppadoms and dahl, with horseradish cream for some heat! Hubby originally exclaimed... I cannot eat duck, meat's too tough! But came home to find one leg missing!
I ordered a whole duck (frozen) from my usual poultry supplier and got them to defrost it and separate it into two whole legs, the breast meat in one piece, two wings, and chopped up the carcass for me. Marinated the two legs and the wings overnight with substituting jalapeno infused tequila for the original spirit called for (forgotten what it was - oh vodka!). Roasted them in dish all huddled snugly for 2.5 hours, basting at one hour intervals. Not too shabby eh the results!
counterfeit duck confit (179)
We at, Cook the Book Fridays,
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
for putting everything into order and making it happen!
my collection of David's books:
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
I am also sharing this Friday's MPK recipe at Cookbook Countdown #24!