Comments on: Tipsy duck breast on root vegetables http://www.larecettedujour.org/2009/02/tipsy-duck-breast-on-root-vegetables.php French food, one day at a time Sun, 05 Feb 2012 18:12:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: veronicay http://www.larecettedujour.org/2009/02/tipsy-duck-breast-on-root-vegetables.php/comment-page-1#comment-449 veronicay Tue, 17 Feb 2009 08:14:53 +0000 http://www.larecettedujour.org/?p=335#comment-449 Don't thank me, thank Nicole :) She is wonderfully inventive in her recipes. I highly recommend her book. In the recipe, the sauce is reduced by half by boiling down, before being poured over the duck. Don’t thank me, thank Nicole :) She is wonderfully inventive in her recipes. I highly recommend her book.

In the recipe, the sauce is reduced by half by boiling down, before being poured over the duck.

]]> By: Angela Alcorn http://www.larecettedujour.org/2009/02/tipsy-duck-breast-on-root-vegetables.php/comment-page-1#comment-448 Angela Alcorn Tue, 17 Feb 2009 06:06:12 +0000 http://www.larecettedujour.org/?p=335#comment-448 I decided to try making this last night. I loved the duck poached like that and the stir fried leek/carrot was interesting. We ended up deciding that the duck would be better with grilled eggplant, zucchini and capsicum. Also, that once the duck has been taken out of the wine/vinegar mix it would be good to add more sugar and boil it a little, so it's more syrupy. Thanks for the inspiration. :) I decided to try making this last night. I loved the duck poached like that and the stir fried leek/carrot was interesting. We ended up deciding that the duck would be better with grilled eggplant, zucchini and capsicum. Also, that once the duck has been taken out of the wine/vinegar mix it would be good to add more sugar and boil it a little, so it’s more syrupy.

Thanks for the inspiration. :)

]]> By: Maggie http://www.larecettedujour.org/2009/02/tipsy-duck-breast-on-root-vegetables.php/comment-page-1#comment-438 Maggie Sat, 14 Feb 2009 11:50:06 +0000 http://www.larecettedujour.org/?p=335#comment-438 I agree with Sunny - your photo skills are great! This duck recipe looks marvellous - what an inspired idea to remove the skin and cook it separately. Nigel (sorry!) has a great recipe for duck that I'm looking forward to where it is slow-cooked with Star Anise and ginger (p 346 of Kitchen Diaries) but no crispy skin in that one. Perhaps I'll adapt it to your method? I agree with Sunny – your photo skills are great! This duck recipe looks marvellous – what an inspired idea to remove the skin and cook it separately.

Nigel (sorry!) has a great recipe for duck that I’m looking forward to where it is slow-cooked with Star Anise and ginger (p 346 of Kitchen Diaries) but no crispy skin in that one. Perhaps I’ll adapt it to your method?

]]> By: Sunny http://www.larecettedujour.org/2009/02/tipsy-duck-breast-on-root-vegetables.php/comment-page-1#comment-434 Sunny Fri, 13 Feb 2009 10:07:04 +0000 http://www.larecettedujour.org/?p=335#comment-434 Mmmmm, I love duck or goose fat for roasting potatoes. And I really like the idea of fusion cuisine, introducing new ingredients or presenting familiar ones in a refreshingly new way. I've looked in here before, Veronica, but I can't remember whether I've ever posted. If not, may I say it's a beautiful blog. Please don't put down your photography skills, they are certainly much better than mine (still non-existent at the moment). I hope my own blog looks as good as yours one day! Mmmmm, I love duck or goose fat for roasting potatoes. And I really like the idea of fusion cuisine, introducing new ingredients or presenting familiar ones in a refreshingly new way.
I’ve looked in here before, Veronica, but I can’t remember whether I’ve ever posted. If not, may I say it’s a beautiful blog. Please don’t put down your photography skills, they are certainly much better than mine (still non-existent at the moment). I hope my own blog looks as good as yours one day!

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