Here's the apron in action, surveying the lapsang su chong-brined duck we had for dinner.
Her face may appear incredulous, but don't be fooled. Frances loved the end product. (Loved it so much she ate half my duck pho I ordered at a restaurant later - phooey.) And it produced so much fat. I had heard that duck fat was wonderful to cook with, but I hadn't understood that ducks are very fatty birds. One duck makes a lot of useful lard. And Frances liked it so much, I can imagine her requesting it for a birthday dinner. Lucky, lucky Frances and lucky, lucky me! I used the fat to make ginger molasses cookies.
They were not bad, if I do say so.
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