What are you cooking now?

[teamsaint]

Gressingham duck legs. From the supermarket. 'The Remarkable Duck People' is the brand. Never heard of them.

Not had duck in a while. Marinated in light soy sauce and maple syrup. Roasted courgettes and boiled cabbage.

Led Zeppelin II is playing as the legs are roasting.

I imagine that recipe would help if you were recovering from a slight mallardy.....

this would go well , I should think

http://www.youtube.com/watch?v=eUDcTLaWJuo

[Beef Oven!]

I imagine that recipe would help if you were recovering from a slight mallardy.....

this would go well , I should think

http://www.youtube.com/watch?v=eUDcTLaWJuo

HeHe, great link, very GonGongesque!

Mallardy. See I get that. But Cloughie's posts keep going over my head!

Anyway, I made him an offer that couldn't be refused for a Barbirolli CD a couple of years ago and he refused it - so I can't make head nor tail of the man

[MrGongGong]

[Beef Oven!]

Brilliant music and video!

Never heard that before, although I know of Lemon Jelly.

Btw, the Gresham duck legs were completely tasteless. Rubbish, won't buy them again from the crap duck company.

Totally overcooked the courgettes, ended up pureeing them (before they pureed themselves, in-situ).

The cabbage was delicious - when isn't it?

[teamsaint]

Brilliant music and video!

Never heard that before, although I know of Lemon Jelly.

Btw, the Gresham duck legs were completely tasteless. Rubbish, won't buy them again from the crap duck company.

Totally overcooked the courgettes, ended up pureeing them (before they pureed themselves, in-situ).

The cabbage was delicious - when isn't it?

LOL. But sorry to hear about this. the answer in my experience is to get a big **** off pud out of the freezer, and blame somebody else.

Yup, cabbage is hard to ruin.

Mine all went swimmingly, unlike your duck !!

Remind me again what courgette puree is useful for?

[Nick Armstrong]

Mine all went swimmingly, unlike your duck !!

[teamsaint]

[/QUOTE]

You aren't suggesting a degree of tightness in the purchasing of the duck pieces?

[cloughie]

HeHe, great link, very GonGongesque!

Mallardy. See I get that. But Cloughie's posts keep going over my head!

Anyway, I made him an offer that couldn't be refused for a Barbirolli CD a couple of years ago and he refused it - so I can't make head nor tail of the man

That's what happens with a duck!

The Moby reference went down like a Led Zep, too!

Subtlety - ah well back to the flying mallet!

[Beef Oven!]

LOL. But sorry to hear about this. the answer in my experience is to get a big **** off pud out of the freezer, and blame somebody else.

Yup, cabbage is hard to ruin.

Mine all went swimmingly, unlike your duck !!

Remind me again what courgette puree is useful for?

I'm trying to work out if you are being sympathetic. It's hard to tell.

[french frank]

Btw, the Gresham duck legs were completely tasteless. Rubbish, won't buy them again from the crap duck company.

Totally overcooked the courgettes, ended up pureeing them (before they pureed themselves, in-situ).

Take a lesson http://www.gressinghamduck.co.uk/recipes. If you overcooked the courgettes, perhaps ... ?

The cabbage was delicious - when isn't it?

Oh, I think you did well there. My recipe is to put some butter in the pan and sauté some onions. When they're soft, add the sliced cabbage and just cover with water. Boil quickly and when the water's gone you're left with buttery cabbage with onion. Works best with white cabbage. With (curly) greens/savoy I chuck in a handful of carraway seed. Or something.

[Beef Oven!]

Take a lesson http://www.gressinghamduck.co.uk/recipes. If you overcooked the courgettes, perhaps ... ?

Oh, I think you did well there. My recipe is to put some butter in the pan and sauté some onions. When they're soft, add the sliced cabbage and just cover with water. Boil quickly and when the water's gone you're left with buttery cabbage with onion. Works best with white cabbage. With (curly) greens/savoy I chuck in a handful of carraway seed. Or something.

Great duck recipes, I'm definitely going to try some - thanks for the link

Btw, no sauce would have saved the 'Remarkable Duck People' Greshingham duck legs I bought - totally tasteless.

Regarding (green) cabbage, I cut it into longish strips and boil for 5minutes and quickly toss it in a little of the olive oil and garlic that I (over) roasted the courgettes in, then serve.

[MrGongGong]

The only thing to do with duck legs IMV is confit
a bit involved but worth the effort

[Nick Armstrong]

I love a good duck.

Crispier the skin, the better

[amateur51]

I love a good duck.

Crispier the skin, the better

Consistently well served as Kacsasült at The Gay Hussar in Greek Street, London W1

https://www.gayhussar.co.uk

[french frank]

I may be getting obsessional, but practice makes perfect ... I had to stay in this morning waiting for a parcel to arrive and had nothing much to eat, didn't want to go out to shop, nor visit one of the abundant local eateries. But I am an adventurous and fearless cook: my mind turned to ye olde farinata once more - but it didn't seem very interesting as lunch on its own so I wilted a large helping of spinach, chopped it up and bunged it in the chickpea batter. The farinata tasted better than I'd expected - really spinachy (no! really?). Would make a good vegan pancake, though I thought a bit of grated parmesan might have made it even better.

I have not googled 'spinach farinata' for fear of discovering that it's a common dish, and not one that I invented myself this morning.

The parcel came after lunch :-|