Saturday January 5
Over the holidays, we took just one
of our duck carcasses (the other went into the freezer, as space in there is
scarce) and simmered it slow-slow-slow with nothing but some fresh sage sprigs.
We ended up with 7 cups of broth, and
used 6 of them (plus the fat from on top, to sauté the rice) to make a risotto with
1 1/2 cups of arborio rice.
At the end we stirred in the duck
shreds from the broth, and some fresh parsley and chervil from the garden.
This is why we smoke ducks.
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