pitway Posted November 30, 2014 Share Posted November 30, 2014 The door is very low, so duck on your way out :-) Link to comment Share on other sites More sharing options...
Patf Posted November 30, 2014 Share Posted November 30, 2014 Going off at a tangent - has anyone ever tried smoked duck's breast?We used to be able to get it from a butcher in Toulouse, but he hasn't had it recently. It's really delicious, but more to have in the summer, sliced thinly with salads. Link to comment Share on other sites More sharing options...
idun Posted November 30, 2014 Share Posted November 30, 2014 I used to buy it prepacked from the charcuterie fridge in either Carrefour or SuperU. I would suppose that they still get it in, as it is good in a salade composé. Link to comment Share on other sites More sharing options...
Jonzjob Posted November 30, 2014 Share Posted November 30, 2014 [quote user="pitway"]The door is very low, so duck on your way out :-)[/quote]You mean duck or grouse don't you [:-))]Magret de canard fumé is one of my raves!!- We can buy it in our local butchers and a lot of the restaurants and bistros around here do a wonderful salad gourmet with foie gras, gessiers and magret fumé. I'm now drooling all over the place [blink] Link to comment Share on other sites More sharing options...
Pierre ZFP Posted December 1, 2014 Share Posted December 1, 2014 [quote user="Patf"]Going off at a tangent - has anyone ever tried smoked duck's breast?[/quote]How do you get the Rizlas to wrap around it? Link to comment Share on other sites More sharing options...
Jonzjob Posted December 1, 2014 Share Posted December 1, 2014 They have a strip of glue along one edge, or so I've been told having never, ever been a smoquer? So you just stick several together [I][I]While I'm on the basics. Wana know how to suck eggs [Www] Link to comment Share on other sites More sharing options...
mint Posted December 1, 2014 Share Posted December 1, 2014 [quote user="Jonzjob"][quote user="pitway"]The door is very low, so duck on your way out :-)[/quote]You mean duck or grouse don't you [:-))]Magret de canard fumé is one of my raves!!- We can buy it in our local butchers and a lot of the restaurants and bistros around here do a wonderful salad gourmet with foie gras, gessiers and magret fumé. I'm now drooling all over the place [blink][/quote]And no need to quietly creep out pigeon-toed.................. Link to comment Share on other sites More sharing options...
Jonzjob Posted December 1, 2014 Share Posted December 1, 2014 Even if he did it would be nothing to crow about. After all, he's not robin anyone is he? Not hawking them about eagleeeee either [:-))] Silly bustard [:'(] Link to comment Share on other sites More sharing options...
mint Posted December 1, 2014 Share Posted December 1, 2014 Owl do you know so much about him then, Jonz? Link to comment Share on other sites More sharing options...
Jonzjob Posted December 1, 2014 Share Posted December 1, 2014 Ah, but I don't know very much about him. He's always swan ning about and he's much too swift for me ever to turn anything up on him.I do believe that this thread has gone a bit off track? But it's a bit of a lark though init.. If it goes too far I expect we'll be herring about it from the milk monitors? Sorry to be brambling on so, but??Going back to the duck, I canardly wait untill we have our next magret. The way SWMBO does it is delicious. Just gently melting the fat in a tin on the hob and then slowly in the oven. When it's done it just melts in the mouth and the myoglobin runs out of the cut meat [kiss][kiss] (yes, it's myoglobin and not blood in rare meat. Not-a-lot-a-people-know-that [8-|] ) Link to comment Share on other sites More sharing options...
mint Posted December 1, 2014 Share Posted December 1, 2014 I agree, Jonz, it's very pheasant for us with our childish and not very sophisticated sense of humour[:P]Billing and cooing is all very well with the better half but you do need your migratory friends on here, don't you think? Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now