Thursday, December 17, 2009

Krusty Duck

So all this blog thing started when Phil talked about duck recipes... here's one of my favorites, really simple, really delicious.

- dough: 2Lbs flour, 1-2Lbs coarse salt, 2 egg whites, 1 pint water.
- a duck. If you can't find one, use a chicken instead (downsize the quantities on the dough, unless you have a really fat chicken)

Mix all the dough ingredients to get a soft dough. Wrap the duck with it, then cook in the oven for an hour at 400⁰F. When done, crack open the crust (don't eat it unless you have a serious sodium deficit!) and retrieve the steamy beast. If you can't find coarse salt, use a much smaller quantity as fine salt will be more efficient.

The recipe can be scaled to work with any bird, even saving a Thanksgiving turkey debacle... but that's another story.

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