Jonnyboy
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duck & Pheasant.Had two hanging in the shed, I've whipped the breasts off (fnar) but I'm a little short on inspiration.
Looking for something with a suitable level of faff and ponce to cook tomorrow night. cheers
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Behemoth
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Some sort of terrine?
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Chez
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You could pan-fry them? 
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judith
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Salmi is quite unnecessarily faffy.
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sean
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Make a mixed game ragu type thing and use it to stuff giant ravioli?
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sean
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Make stock with the rest of the carcases then do a risotto and serve it with the breasts? You could pan fry them or griddle them as you see fit. You could always slice them and then interleave the slices before serving for a bit of added faff.
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Behemoth
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The stock must be started first thing in the morning, in the ambient chill, so as not to run the fat, and then barely irritated for the whole day.
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Jonnyboy
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ahhhhhhhhhhhhhhhhhh.
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Jonnyboy
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| sean wrote: | | Make stock with the rest of the carcases then do a risotto and serve it with the breasts? You could pan fry them or griddle them as you see fit. You could always slice them and then interleave the slices before serving for a bit of added faff. |
I thought of that but wasn't sure if a rich risotto would go with a fatty duck breast.
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