Comments on: Duck, Duck, More Duck

By: Duck Leg Confit | Food With Legs

Duck Leg Confit | Food With Legs — Wed, 24 Feb 2010 19:25:12 +0000

[...] already posted about butchering two ducks and making prosciutto from the four breasts this post will deal with my experience making [...]

By: Christmas List | Food With Legs

Christmas List | Food With Legs — Tue, 02 Feb 2010 01:27:31 +0000

[...] As I mentioned on Sunday I’ll be cooking roast beef for Christmas this year. For those of you who are sticking with [...]

By: Duck Breast Prosciutto | Food With Legs

Duck Breast Prosciutto | Food With Legs — Thu, 24 Dec 2009 15:09:39 +0000

[...] about process. The first step (after the duck breasts are removed from the body as discussed in my earlier post) is to fill a non-metal container with a bed of kosher or coarse salt. Lay the breasts on the [...]

By: Manny

Manny — Sun, 20 Dec 2009 15:08:06 +0000

Awesome, great use of the whole bird with so many tasty possibilities. It’s amazing how many uses you can get out of whole bird. I Love using some of rendered duck fat to fry up some potatoes!