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#1
06-19-2011, 08:31 PM
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 Braised Duckling Braised Duckling cooked with orange juice, red current jelly, red wine, brandy, streaky bacon, French shallots, button mushrooms, garlic, rosemary, bouquet garni and chichen stock served with snow peas and Yorkshire pudding.
__________________ Cheers Doug Good Food, Good Wine, GOOD TIMES To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Last edited by Karangi Dude; 07-24-2011 at 11:37 PM.  |
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#2
06-19-2011, 11:18 PM
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| Re: Braised Duckling Yummo, you got me a Yorkshire pud. 
__________________ All the best, Al To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#3
06-20-2011, 05:46 AM
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| Re: Braised Duckling Yummmmm!!! That looks great you can cook in my oven any time. Did you do the Yorkshire pudding in the oven as well? |
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#4
06-20-2011, 04:33 PM
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| Re: Braised Duckling Thanks Guys, No I didn't cook the Yorkshire Pudding in the WFO, you could but it needs pretty high heat about 300c and I was cooking the duckling at 190c. I cooked the duckling for two hours in the WFO I then made the snow peas and Yorkshire pudding inside on the gas stove. I had rendered some of the fat from the duckling earlier (these young birds don't have a lot of fat) and saved it to make the puddings.
__________________ Cheers Doug Good Food, Good Wine, GOOD TIMES To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Last edited by Karangi Dude; 07-24-2011 at 11:37 PM. |
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