What's the dinner tonight?

[Mark12]

Beautiful!

The only time I eat duck is when we go out and nothing on the menu looks good. Duck is always an experience. Always prepared so different.

The company I last worked for made a dedicated vertical rotisserie duck oven, and we sometimes got very decent duck out of the test kitchen.

Sounds fabulous. Was that cooked slowly then? So it shreds? I rarely cook duck as it's v expensive and generates so much fat that the washing up becomes mountainous!! It's always a luxury though. So tasty!

 

[AndThatsARockFact]

Sounds fabulous. Was that cooked slowly then? So it shreds? I rarely cook duck as it's v expensive and generates so much fat that the washing up becomes mountainous!! It's always a luxury though. So tasty!

I wasn’t around when that oven was developed, so I’m not sure. I THINK they were going for something capable of authentic Peking duck. It was a relatively low-volume item. And of course, our test kitchen chefs put their own spin on things. It’s been a few years now, but I recall it being a lot like dark turkey meat with crispy skin. They wouldn’t have bothered with any sauces unless there were clients in the kitchen.

Yeah fatty meats are tough to do at home.

I’ve never done duck at home, and when I do lamb, it’s usually very lean steaks or racks, cooked outside. The lamb that our local store carries is from NewZealand, and seems fairly lean.

Great. Now I’m hungry.

The wife is making a crock-pot soup this evening of rotisserie chicken bits, barley, carrot, onion, celery, etc. Will serve with some porridge bread.

 

[Mark12]

I wasn’t around when that oven was developed, so I’m not sure. I THINK they were going for something capable of authentic Peking duck. It was a relatively low-volume item. And of course, our test kitchen chefs put their own spin on things. It’s been a few years now, but I recall it being a lot like dark turkey meat with crispy skin. They wouldn’t have bothered with any sauces unless there were clients in the kitchen.

Yeah fatty meats are tough to do at home.

I’ve never done duck at home, and when I do lamb, it’s usually very lean steaks or racks, cooked outside. The lamb that our local store carries is from NewZealand, and seems fairly lean.

Great. Now I’m hungry.

The wife is making a crock-pot soup this evening of rotisserie chicken bits, barley, carrot, onion, celery, etc. Will serve with some porridge bread.

Sounds like a great hearty soup

 

[AndThatsARockFact]