Posts: 3,608
Threads: 4
Joined: Oct 2008
Sharon,
I had one of their pre-cooked 1/2 duck (although it had two legs - thought it would be wing/breast/thigh/leg) and it was pretty good! Don't recommend the L'Orange sauce, though.
I'm still waiting for that recipe that Jean has that calls for it cooking for 5 hours, but did a Google search and came up with a great number of recipes. Jean, I couldn't find it on F&W, either.
I want to do a real duck, since Hubby was okay with the taste of the Maple Leaf duck, over the Christmas/NYE week.
I also got hold of a Boeuf Bourguinon recipe that requires a mire poix simmer for the broth of 6 hours with interesting additions to the bouquet garni, then you throw out the mire poix and resub fresh carrots and shaved celery with the mushrooms and pearl onions for another 30 minutes. It's from an acquaintance who blogs and puts out some amazing recipes that she learned from her mom and friends and her genuine integrity/desire to get food right.
I'll ask if it's okay to link to the blog entry if anyone's interested. Let me know.
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.