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Nah the duck itself was ace. Fried low heat on its skin for 15 minutes. Masses of fat comes out.Quote:
Originally Posted by Yomanze
Then plonked on top of the veg skin side up in a pan with a lid on.
I remarked how good it was - it was literally bouncy to the cut and super smooth to the chew.
It's just the rest that didn't inspire.
Have to agree. I know where Neil's coming from, and with certain dishes, cooking duck like that is the way to go, but I thought your duck dish looked great, as did your prawn one earlier. Where did you get the prawns from? They looked 'propa':)
Treating Del to curry tonight at one of our fav Indian restaurants in Chester, which is proper 'old school' (nothing fancy), and been open since the 70s, check out the pics: https: https://gate-of-india-restaurant-chester.business.site/
They have nice 'intimate' booths, traditional Indian decor (using dark/rich colour schemes), unlike the 90% of modern Indian restaurants, which are 'contemporary styled' (read as bland and soulless) and too starkly lit. The atmosphere in this place is much 'cosier', the way I remember Indian restaurants from back in the day, and most importantly the food is superb!:cool:
Marco.
Duck with plum sauce
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Everyone's going quackerzzzz.:)Quote:
Originally Posted by Roy S
I've not eaten rabbit ever since it was served up to me looking like a school anatomy dissection! I was 14 at the time and was staying with a family in France, so that's over 50 years ago.Quote:
Originally Posted by Marco
Lol, having been in rural France many times and seen similar, I can sympathise! In Tuscany, rabbit is more popular than chicken, and served in many different ways, absolutely deliciously:)Quote:
Originally Posted by Barry
Here's one such recipe: https://www.saveur.com/italian-fried-rabbit-recipe
Mum used to make it often!
Marco.
Chicken with jacket potatoes tonight
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Mmm... Buttery!:)
Marco.
Steak Pie and Mashhttps://uploads.tapatalk-cdn.com/201...ad811bd897.jpg
tat hit the spot