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Duck on charcoal |
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Wannabebwana
Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163 |
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Posted: 14 July 2020 at 13:17 |
Roasted a duck on the Kamado. Stuffed it with fresh parsley, sage, rosemary and thyme (2 points for the S&G reference). The aroma was fantastic.
Hacked it into bite-size chunks with the cleaver on a heavy Maple cutting board I just finished. Served with plum sauce. Sides were scratch-made Caesar salad, quinoa salad and grilled veggies. |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Yum! I wish I wasn't the only one who will eat duck in this house. I never get to have it.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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