Sunday, July 24, 2011


I have told you about these duck legs before, so I won't go into great detail about them, but I wanted to add two words of caution.

First, it's worth it to go looking for the lemon grass and the ginger - they add a lot of flavor.

Second, be careful when the recipe says you can walk away for two hours once the duck legs are in the oven. The first time I made the recipe, that was fine; the second time, I nearly burned the legs and the mirepoix was definitely toast - toast that stuck like super glue to the bottom of the roasting pan and resisted even 24 hours of soaking.

Next time, I'd start checking at 1.5 hours. I wouldn't have eaten those fat-soaked veggies, anyway, but if they had burned they would have made a mess of the legs and, as it was, the legs were a tad on the dry side.

Still a fine dinner, however, so go ahead and make it. Just be cautious.



Blogger Greg said...

Just duckie!Love the diagonal cut on the beans.

Sunday, July 24, 2011  
Blogger Zoomie said...

Greg, well, it was Bastille Day, so I had to do _something_ French, didn't I? :-D

Sunday, July 24, 2011  
Blogger Ms Brown Mouse said...

LOVE Duck, just love it *quack*

Sunday, July 24, 2011  
Blogger Zoomie said...

Ms Mouse, I think you'd love this duck - quite quacky.

Sunday, July 24, 2011  

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