Monday, December 24, 2007

Duck continued.

On the left are the gizzards that will probably star in a future omelette (dinner tomorrow night?). My husband suggested giving them to the dogs. Over my dead body. Of course, we have a resident sneak thief (remember the adorable Bruno? He's bigger now), so I will have to guard them carefully.

The veggies on the right are for putting under the ducks (so they have a comfy sleeping spot), and will be sauted, roasted, squeezed, and discarded. Hey, this is French cooking, what do you want?





Now, the shallots and turnips are caramelized and then roasted. You get to eat these veggies. The pan is deglazed with wine, and then the result is poured over the ducks and they are roasted for 45 minutes.

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