tag:blogger.com,1999:blog-4296136977758273998.post644594530650904281..comments2023-09-08T02:43:52.646-05:00Comments on Adventures in food land: Crock pot duck, slow then fast for tender meat but crispy skinDavid P. Offutt - The Gastronomic Gardenerhttp://www.blogger.com/profile/12941257262332056194noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4296136977758273998.post-29477085110992220602011-03-19T08:01:55.057-05:002011-03-19T08:01:55.057-05:00I l;ike the risotto idea, that would be rich!I l;ike the risotto idea, that would be rich!David P. Offutt - The Gastronomic Gardenerhttps://www.blogger.com/profile/12941257262332056194noreply@blogger.comtag:blogger.com,1999:blog-4296136977758273998.post-39814648551340152082011-03-18T20:49:48.848-05:002011-03-18T20:49:48.848-05:00whooohoooo! great work! we had 'taters in chic...whooohoooo! great work! we had 'taters in chicken fat (skimmed from making stock) last nite.. i dont know what it is but wow its a great combo. <br /><br />i've also been using chicken fat when i'm stir frying. i dont know why i hadnt thought of it before. it has a different quality than veg oils. <br /><br />try some of your duck fat and stock in risotto.. yum! have a great weekend!Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-4296136977758273998.post-75573294680151836302011-03-16T21:08:01.263-05:002011-03-16T21:08:01.263-05:00Hi Ofg, oh yeah, collected the fat and almost a qu...Hi Ofg, oh yeah, collected the fat and almost a quart of ducky gelatin. Soup and sauce await!David P. Offutt - The Gastronomic Gardenerhttps://www.blogger.com/profile/12941257262332056194noreply@blogger.comtag:blogger.com,1999:blog-4296136977758273998.post-13314424130637111052011-03-16T20:49:44.186-05:002011-03-16T20:49:44.186-05:00did you get any of the fat!??!! oh man.. 'tate...did you get any of the fat!??!! oh man.. 'taters in duckfat are amazing! really its amazing. and great use of a crock pot. <br />:-)Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-4296136977758273998.post-69470259220091762382011-03-16T14:27:28.817-05:002011-03-16T14:27:28.817-05:00Because of the long day, particularly when I pick ...Because of the long day, particularly when I pick up my daughter, I like using the slow cooker, makes life easier to have dinner ready when I walk in the door. I don't mind, I can whack together something good in a short time. However if it is going to be a peice of beef, I'll brown it thenight before, prep all the vegetable and only have to put it in the cooker in the morning. What Line do you take to London?David P. Offutt - The Gastronomic Gardenerhttps://www.blogger.com/profile/12941257262332056194noreply@blogger.comtag:blogger.com,1999:blog-4296136977758273998.post-42721141307606311412011-03-16T14:07:06.816-05:002011-03-16T14:07:06.816-05:00Another typical working day??? Did you get the 06:...Another typical working day??? Did you get the 06:53 OK? Funnily enough, when I work in London (which is quite frequently) I get on a train in Fleet at 06:54. I seldom prepare the dinner before setting off, I'm glad to say!Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.com