Lately, my favourite thing to do with a whole duck is pho.
Break it down, take the skin off the breasts and freeze them, debone the legs but leave the skin on then torchon them, braise them and chill them.
Make a stock with everything else, then over rice noodles with the legs taking the place of the brisket and the breast meat taking place of the raw beef and serve with all of the usual fixings. I've found that 1 duck makes 4 portions pretty easily.
Lately, my favourite thing to do with a whole duck is pho.
Break it down, take the skin off the breasts and freeze them, debone the legs but leave the skin on then torchon them, braise them and chill them.
Make a stock with everything else, then over rice noodles with the legs taking the place of the brisket and the breast meat taking place of the raw beef and serve with all of the usual fixings. I've found that 1 duck makes 4 portions pretty easily.
Saving this for reference
Me, too, duck. Me too.
Left a lot of meat on the carcass.
I’m assuming it’s gonna go into a soup and the meat will still be eaten. At least that’s what we do.
See you tomorrow chef
I actually live in the city where this is from. Just saw it on their instagram 😂. Can’t believe this dude is the sous chef.
Fuck yeah, buddy
Ditto, I love breaking down ducks!
That's my least favorite Phish song.
No tongue??
what's the process for duck garum?