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Stuffing Ready
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Stuffing Ingredients
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Here it is. The bread has been
torn into pieces, and everything
else has been sliced
appropriately ...
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Uploaded on Oct 12, 2009
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Here we have the raw ingredients
for the stuffing. Except the
celery. Which I almost forgot
again.
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Uploaded on Oct 12, 2009
10 notes /
0 comments
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Stuffed, Trussed, Probed
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OvenReady
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I've stuffed it, I've tied the
wings and legs together with
butcher's twine to keep them on
the back ...
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Uploaded on Oct 12, 2009
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Bird flipped over so the breast
(the fattest part) is up. This
means it will self-baste ...
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Uploaded on Oct 12, 2009
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RoastedGoose1
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RoastedGoose2
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Here we are in the kitchen,
roast goose surrounded by the
roast veggies.
What did I
roast? Red ...
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Uploaded on Oct 12, 2009
2 comments
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Thought I'd bring it out to the
dining table for a shot from the
other end.
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Uploaded on Oct 12, 2009
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Duck Confit
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OvenReady
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Here it is, after 5 hours of
very slow cooking (225F), and
before I cover it with fat again
and put ...
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Uploaded on Jul 25, 2009
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OK, the duck has been rinsed,
the rest of the fat melted,
and... it all fits in the pot.
Time to go ...
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Uploaded on Jul 25, 2009
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DuckandMoreFat
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RenderedFat
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Conflicting recipes described
putting lots of salt on the
meat, or some salt on the meat.
Brushing ...
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Uploaded on Jul 25, 2009
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Checking with the digital
thermometer, the temperature was
up to 208F, which means that
almost all ...
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Uploaded on Jul 25, 2009
2 comments
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BubblingFat
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FatRendering2
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Time for it to come off the
burner!
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Uploaded on Jul 25, 2009
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Getting there. Nice golden layer
of fat that's about a cm thick.
That's about 2 cups of duck fat.
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Uploaded on Jul 25, 2009
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FatRendering1
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ChoppedSkinFatWater
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It's up to a simmer. I'll keep
it at a simmer until the
temperature rises enough to show
that almost ...
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Uploaded on Jul 25, 2009
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I read a few descriptions on the
web about how to render duck
fat. It seems it can be done in
water ...
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Uploaded on Jul 25, 2009
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ChoppedSkinFat
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Refrigerate
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All the fat has been chopped
into smaller pieces, giving more
surface area to pull the fat out
of ...
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Uploaded on Jul 25, 2009
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Put it in the fridge for a
couple of days. I'll render the
fat tomorrow night. Stay tuned
for more ...
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Uploaded on Jul 23, 2009
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LayersFinished
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Layer2
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Two more layers of duck, two
more layers of seasonings. You
don't need to see each layer
happening. ...
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Uploaded on Jul 23, 2009
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Another layer of seasonings,
another layer of duck. Legs and
thighs this time.
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Uploaded on Jul 23, 2009
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