Where can I buy fresh duck in Milwaukee? I've tried Whole Foods and Metro Market, both only have frozen. Sendiks on Downer has nothing. Would I have more luck at a specialty Asian grocer?
posted by hafehd
on Dec 2, 2012 -
What can I use as a vegetarian substitute for duck pan juice so that I can make a tasty fruity sauce for my halloumi? [more inside]
posted by Helga-woo
on Aug 7, 2012 -
I have a Mandarina Duck trolley case - carry-on luggage for flying - and one of the wheels has broken. I am trying to find a replacement to buy and fit myself, but have had no luck to date. Can anyone please advise or help? Many thanks, Kevin
posted by hruntlefoot
on May 27, 2012 -
Looking for an audio version of Rimsky-Korsakov's "Peter and the Wolf" that I heard in the 1980s where the narrator describing the wolf pursuing the duck says, breathlessly, "Lope ... waddle ... waddle ... lope ..." (describing their movements, with violins screeching in the background). I am looking for the particular recording that said it this way. It is particularly humorous and has great narration by a male voice in English. I thought it was the Peter Ustinov, but apparently not, as I bought it and it doesn't have this line (unless there is an alternative version floating around).
posted by cmp4Meta
on Jan 16, 2012 -
I've promised to make cassoulet tomorrow. I have a whole entire duck to use in said cassoulet. Most recipes call for only duck legs. Is there a way around this? [more inside]
posted by 200burritos
on Jan 5, 2012 -
I've got half a stewing duck in the freezer. I need it to stretch to feed six people. As it's going to be eaten around Christmas time I'd prefer to serve it with veggies (rather than, say, rice or pasta) and some kind of sauce. There's a few recipes out there but what are the awesome ones? I'm prepared to try a confit but I know that the amount of oil/fat wouldn't go down too well with other people. Long, slow, cooking is more than okay.
posted by TheDonF
on Dec 17, 2011 -
Help two Londoners plan a road-trip to the Outer Banks - we have no idea where to start! Advice from Americans is needed... [more inside]
posted by Encipher
on Feb 18, 2011 -
Should I steam or let this duck rest first? For game birds, I've usually pricked the skin, quick-poached it, then let it sit uncovered overnight to crisp up the skin before I roast it.
However, I've been using a new recipe for duck that calls for steaming it before you roast it (a wonderful recipe, btw). So the question is: should I let it sit overnight in the fridge before
I steam it or after
I steam it?
posted by digitalprimate
on Nov 24, 2010 -
How best to cook 2 duck legs + 1 duck breast for dinner? If I can do it in one dish, that would be best! Details inside. [more inside]
posted by rubadub
on Sep 10, 2010 -
What's the highest and best use of a duck and a goose, picked up last Saturday, but not destined for the table until our Thanksgiving meal on Friday? [more inside]
posted by paanta
on Nov 23, 2009 -
I have two ducks I want to smoke for tomorrow and am looking for recipe (marinade, brine, etc.) suggestions. Bonus points for methods that let me cook the 2 ducks in different ways yet are mostly similar. [more inside]
posted by bsdfish
on May 8, 2009 -
I'm looking for relatively foolproof and delicious appetizer to serve before duck confit. [more inside]
posted by macrowave
on Mar 24, 2009 -
Why are baby chickens and ducks yellow, and not the colors they eventually end up being? Is there some evolutionary advantage to that coloration?
posted by geekhorde
on Dec 7, 2008 -
Where I live, I can't use a regular smoker. So, in order to be able to smoke meats, fish, and such, I am considering buying a stovetop smoker. But I have my doubts. [more inside]
posted by lackutrol
on Apr 26, 2005 -