Quote:
Originally Posted by kindlekitten
A duck? Not a goose? Really? I'll eat duck, but it's just not up there in my special meals, let alone favorite meats
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Definitely Duck. Goose is too much for two people. And duck, when cooked right, and with good ducks, is hard to beat. A single duck breast each, and the legs and wings get made into confit for later. A bed of polenta, made with duck stock, has just the right bland richness to set off the duck, and braised fennel in some more of the stock is a good complement. And then there are the "nasty bits", which get cooked up and made into rillets. And all that lovely duck fat I rendered off to fry potatoes in.
Too many people are put off duck because they have it poorly prepared and think it is fatty and dry at the same time. But done right, it is lovely. I learned to enjoy and cook duck from Michael Wild, at the Bay Wolf
http://www.baywolf.com/, in Oakland. My favourite all time restaurant.