Sunday, February 12, 2006
Duck
This is a dish from Tom Valenti's book, duck legs braised in red wine and tomatoes. Much of the fat under the skin is rendered by sauteing the legs, skin side down, and discarding the fat. Then it braises for about an hour and fifteen minutes with tomatoes, a little bacon, onions, carrots, vinegar and tomato paste. I made it before and it was good but still fatty. This time The Editor, in the interest of limiting our intake of duck fat, suggested removing the duck skins before braising. Uh Oh.Now I know why duck tastes good, even if you don't eat the skin. The fat under the skin leaches into the duck meat keeping it moist, tender and...fatty. Braising the legs without the fatty skin resulted in tasty but tough duck.
# posted by ira @ 12:31 PM 
