A frugal tip possibly, but I had always added all the giblets to chicken, duck or game stock until last year, when I realised it might be a good idea to keep back the liver.It's amazing how chicken livers are so hard to find these days - so full of flavour people don't know what they are missing out on. But the duck liver - you never see those. Foie gras, as you know, is from force fed ducks, but the regular duck livers inside whole ducks are amazing too, sautéed with a little duck jus, hoi sin or balsamic. And they seem to go so well with pearl barley risotto......
This way you get just that few extra meals from a duck or chicken.
Related posts
Other 1001 Kitchen tips
Duck and chicken ballottine
How to bone a turkey
No comments
Post a Comment