Monday, March 22, 2010
Duck, duck, no goose yet
So, this was Thursdays' dinner: Duck breast over chanterelle mushroom balsamic risotto. I more or less followed this recipe, but added chanterelle mushrooms and quattro formaggio instead of just parmesan.
These are the duck breasts I got off the whole duck I purchased at the Calabasas farmer's market. I made a duck ragú with the legs, stock with the bones, pita filling from the meat left on the bones, and tenderloins for my organic ramen noodles. I also rendered the fat and got 1 3/4 cup of pure ducky deliciousness. All for just $26. Not bad for pastured, organic, healthy duck which has been sustainably raised! Especially since I've seen 1 1/2 cups of duck fat alone available for $18.
-- Sent from my Palm Prē