Comments on: A Four-Star Chef Lends His Expertise to Home-Cooks

By: Sara

Sara — Tue, 10 Feb 2009 02:33:23 +0000

You made that? I am so impressed, it looks amazing!

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Tue, 10 Feb 2009 02:28:21 +0000

Beautiful duck dish! I love Charlie Trotter – he is great.

By: lisaiscooking

lisaiscooking — Mon, 09 Feb 2009 22:17:35 +0000

The duck and braised apples look delicious! Nice plating too.

By: The Duo Dishes

The Duo Dishes — Mon, 09 Feb 2009 20:22:20 +0000

Great looking duck. And thanks for helping us add yet another kitchen tool to the must get list. How fun to have something like a larding needle!

By: foodgal

foodgal — Mon, 09 Feb 2009 19:42:39 +0000

Single Guy Chef, cooking duck is not that different from cooking a chicken. The one difference is the amount of fat that renders. It’s quite a bit. But some folks like that. They save it, strain it, and use it to cook with (killer fried potatoes, for instance). This skin didn’t turn out crispy, unfortunately. But the sauce is addicting, and the apples a very nice addition.

I think that before this winter ends, you should try cooking a duck. Hey, I made jam for the first time. So I think it’s high-time for your first experience with a whole duck.