This video recipe was filmed over a twelvemonth agone (with a webcam duct-taped to a spice rack), as well as was never posted hither due to what I idea was a corrupted file (and no back-up). I won’t bore yous amongst the technical details (which agency I'm non certain how I did it), merely I was able to extract the video as well as produce a novel voice-over. Unfortunately, at that topographic point were no photos of the dish, which explains the enshroud shot, amongst watercolor filter applied, seen here.As I tell inwards the video, duck legs are such slap-up meat. They are cheap, rich tasting, slowly to run with, as well as if yous produce around research, you'll acquire that duck fatty is genuinely non such a bad thing. I dubiety your local grocery shop sells them - instead you'll notice whole frozen ducks, which volition run inwards a pinch. But, if yous telephone phone a gist market, or eatery supplier, they tin laissez passer on the sack easily gild a box of frozen duck legs for you. I acquire mine at a local SF gist wholesaler for near $3 a pound.
They genuinely are delicious, as well as good worth the problem searching for. Hey, yous tin laissez passer on the sack in all probability fifty-fifty gild them online. Here, I'm using them inwards house of pork and/or beef, inwards a fairly straightforward gist sauce recipe. Another slap-up matter near the legs is the magnificent skin. I dear it fried to a crisp, chopped up, as well as dusted on spill out of my pasta. Influenza A virus subtype H5N1 stunning contrast inwards texture as well as flavor. Enjoy!
Ingredients:
6 duck legs
olive oil
salt as well as pepper
1 onion
1 carrot
2 ribs celery
4 cloves garlic
red pepper flakes
1 loving cup white wine
28 oz tin laissez passer on the sack tomato plant puree
1 loving cup chicken broth
fresh rosemary, thyme, oregano (3 springs of each) tied amongst string
1 pound rigatoni
parmesan cheese
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