Today I decided to braise a duck. Originally, I went to the market thinking I would buy some duck legs and braise those. After realizing the store had no duck legs and that each duck breast was $18 a pound, I changed up my course of action.
I decided to buy a Whole Duck, a beautiful 5 pound little ducky - and what a better deal that was! I got a whole duck for $24....from that duck I created the following:
- 2 legs and 2 breasts to braise
- I rendered out 2 cups of duck fat (which to put in perspective, would cost about $20 in a supermarket - it is literally liquid gold)
- In that fat, while I was rendering it, I cooked the duck wings confit for a little lunch snack (it's good to be Sara)
I had to write this all down because I was so proud of my frugal prowess in this supermarket excursion. So with that I bring you two recipes....First, my Braised Duck Legs & Breasts in a Pinot Noir Sauce.... and to follow soon, French Fries cooked in duck fat! *cue happy Sara music*
Whole Duck, deconstructed and Braised in a Red Wine Sauce