Saturday December 27
Part of our Christmastide Fat
Fest.
The legs were packed with a lot of
little duck scraps from the carcass, and had been resting in their dry
marinade of salt, allspice, and thyme for two days. Most sources advised roasting them at very low
heat for an hour and a half or more, confit-style, but we didn't realize that
until we were already hungry.
So we roasted them on a flat pan,
together with an assortment of Brussels sprouts, shallots, and turnips, at 375º
on convect for about a half hour.
That
was that - and damn good, too.
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