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Incidentally, Martha got it wrong.

Don't use the roast duck recipe in the March 2010 Martha Stewart Living Magazine. Or if you do, cut the cooking time in half. They've got you roasting a 4 pound duck for 2 1/2 hours at 425, which will smoke you out of the house and give you a very, very overcooked bird.

I'm still working on the perfect simple recipe, will get it up in the near future. I love duck, but so far have only attempted boneless duck breast.


Mar. 4th, 2010 06:22 pm (UTC)

Susan's Lamb & Lentil Stew

In a large iron pot, brown 1 chopped onion, 4 stalks celery and (if you like) a green pepper. Set it aside and brown a lamb shank in olive oil. Add mushrooms and 4 slices of bacon at this point. When most everything is browned, add 4 sliced garlic cloves and *lightly* brown. Add the vegetables, a pound of lentils and 8 cups of water. Let the whole thing cook for an insanely long time. I like 2 1/2 hours, though the joy of Cooking says 40 minutes is enough. It's even better the next day.