Eating Nose to Tail


 
My lovely, lonely, little duck liver soaked in mirin and soy for a night.  I saved a piece of duck fat and and put it in a low pan to render out a good tablespoon of fat to use to sear the liver.
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The flavour is a little sweet, a little salty and very rich.  With a little leftover baguette and a pinch of cracked black pepper I've got a very nice nibble to have with a glass of wine before supper.
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We managed to get two full dinners and one lovely snack from a single eight dollar duck.  That is one delicious and cost effective bird.
 


Comments

I can have chat in any form...this is soo inviting ... My mum used to give us moong filling for pani puri!

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