"Add chicken stock until duck legs are showing like alligators in a swamp" is not the same as 1 3/4 cups of stock.
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| From Food |
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| From Food |
This is too much. I unbasted most of the liquid about an hour through the 90 minute cooktime, but then we got to make it into soup with the leftover carrots the next day, so no harm no foul.
So you end up with this:
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| From Food |
Bitman's Chicken Liver Pate ( a little blurry) - so cheap, so easy, so delish.
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| From Food |
Duck, bread, and roasted teeny brussels sprouts. Happy 2010!
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| From Food |
Oh yes and don't forget dessert - Molten Chocolate Lightning Cake.
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| From Food |
Really, it takes ten minutes. I stole this from Hedonic Monica when looking for a chocolate dessert I could make in a ramekin. I used 54% Bakers semisweet chocolate.
1/2 c butter
4 oz dark chocolate (I use 62% Scharffen Berger)
1/4 c sugar (I use brown or white interchangebly)
2 eggs
2 egg yolks
2 tsp flour
pinch salt
berries, coulis, mint, chocolate sauce, fresh vanilla cream, or powdered sugar (for decor)
Butter and flour four ramekins. Preheat oven to 450. Using a double boiler, melt chocolate and butter. In a separate bowl, whisk eggs, yolk, sugar, and salt. Whisk in hot chocolate-butter mixture, slowly and carefully so not to create a chocolate omlette. Divide amongst ramekins. Either bake for 10-12 min (depending on how molten you prefer your center), or refrigerate until ready to use. After baking, run a knife around cake edge and turn carefully upside down onto a plate. Allow to set for 1 minute before pulling off ramekin. Decorate and serve warm.
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