Comments on: Pink-Sauce Duck?

By: The "Hungry" Hubby

The "Hungry" Hubby — Tue, 30 Nov 1999 06:00:00 +0000

I wouldn't worry about the color of the sauce. It's the taste that matters and it is also the taste that makes us travel far to places that have a dish we love regardless! I thought you liked pink!
This dish as Veron mentioned, tasted more like Duck than Chicken. So, Pekin duck is OK by me!!!

By: Tanna

Tanna — Tue, 30 Nov 1999 06:00:00 +0000

You could search for years in my freezer and never find duck of any sort or kind.
The sauce looks and maybe more importantly sounds like a total keeper! Glad the stars aligned for you!

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

When in doubt, use salt! Those are words to cook by!

By: Mae

Mae — Tue, 30 Nov 1999 06:00:00 +0000

The duck looks so temptingly juicy! I often wonder why the duck's skin shrinks and the meat gets plumpier as it cooks.

The very first time i cooked a breast of duck, i thought i was being clever by trimming off the excess skin fat on the sides neatly. But then as it hit the pan and hot oil, it shuddered. When it came out of the oven, there's almost no skin at all. Only a small tiny patch on top. It looked kind of funny but i've learnt my lesson - after all, the skin adds that exquisite flavour in the duck meat.

I had the same pinky problem with JQ's raspberry vinegar sauce which is served, co-incidentally, with the duck. I did it twice and came out the same way.

Ditto to "The Hungry Hubby".

By: Freya

Freya — Tue, 30 Nov 1999 06:00:00 +0000

The duck looks really delicious and I have bookmarked the Paula Wolfert book for next months purchases!

By: joey

joey — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for such a thorough and mouth watering post as usual! I have yet to try making duck. I have to admit I am a bit scared, but you are definitely inspiring me! I love duck so it's really foolish that I don't try it at home...

That sauce sounds like heaven!

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

Thanks tanna. I need more days when stars align
Very true , T.W. !
Hi Mae – You are so right about the duck skin — it is what gives the meat tremendous flavor.
Freya – definitely get her book. I bought it first for her duck confit coverage but I have used a lot of her duck breast recipes.
Thanks Joey. If you love duck, then you should start cooking it at home!Start with the pekin duck variety, they are less intimidating to start with.

By: Ari (Baking and Books)

Ari (Baking and Books) — Tue, 30 Nov 1999 06:00:00 +0000

I would love to dig my fork into this dish, what an appetizing photo. Duck is one of my favorite things to eat, especially when it's cooked all crispy and you can pull the skin off. Mmmm…

By: gattina

gattina — Tue, 30 Nov 1999 06:00:00 +0000

great insights from your tips and notes! The sauce doesn't look any pink in photo, in fact, very delicious to me!

By: Lisa

Lisa — Tue, 30 Nov 1999 06:00:00 +0000

Ohh! Oh! Oh! I just had my very first duck breast at a sushi restaurant of all places!! It was a small duck breast cooked rare with a Chambord sauce and lil smoodgies of goat cheese sprinkled on it.. FABULOUS! I really liked the sauce.

I make a port sauce for my pork, so even if I'm not allowed to bring duck into my house *sigh* I can try this sauce on a pork tenderloin. It sounds fantastic - especially the port-citrus combo!

xoxox