Tag Archives: duck

Duck Breasts Crusted with Chinese Five-Spice

By Cat (Photo, right, from Wikimedia Commons) I love to eat duck, both domestic and wild. When I was in my 20s, I was introduced both to duck and Chinese spices at a small family-owned restaurant in Portland, Pot Stickers and Sizzling Rice. … Continue reading

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Duck (About)

By Cat (Photo, right, from Wikimedia Commons) See also: 1. Foods (About) Menu; 2. Poultry & Fowl Menu Includes: 1. Finding duck for recipes; 2. Storage of duck meat; 3. Rendering duck fat When I go out to eat, if … Continue reading

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Cassoulet (White Bean, Duck/Chicken & Lamb Sausage Casserole)

by Cat, April 2008 (Photo, right, from Wikimedia Commons) See also: 1. Legumes (About) (on my main website); 2. Beans & Other Legumes: Soaking & Sprouting; Cassoulet is a traditional French casserole typically made with white beans, preserved duck legs, and lamb/garlic sausage, but you can … Continue reading

Posted in Alcohol, Baked, Bread, Citrus, Game, Herbs, Lamb, Legumes, Onion family, Poultry, Sauteed, Simmered, Soaked, Spices, Sprouted, Stock, broth, Vine veggies | Tagged , , , , , , , , , | Leave a comment

Roasting a Bird

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) See also: Brining Poultry; Rick Brown Gravy (from Dark Roux); Turkey Croquettes (2 versions); Turkey Tetrazzini And on my main website: Good Fats For Cooking Related recipes (other websites): Roast Grouse (or Braised); Roast Grouse with Upland Cranberries and Pilaf … Continue reading

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Brining Poultry

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article, excerpted from my original article on Roasting a Bird (About), is for all types of poultry, including chicken. The bird can be whole, butterflied or cut into pieces. Includes: 1. Notes about … Continue reading

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