JEK said:Dry pan for sure. T
Mike R said:JEK said:Dry pan for sure. T
doesnt have to be dry...I ve done it both ways... a very thin sheen of butter in the pan is nice as well...imparts a nice flavor
Mike R said:what are you doing for NY eve and day Andy?....
I am doing braised and slow roasted short ribs NY Eve....and a big honking fresh ham dry rubbed with cloves, cinnamon, nutmeg, and chipotle, with a maple syrup glaze ..... with all the fixings NY Day..
I decided to pass on the usual standing rib roast this year
amyb said:Jeanette-it sounds divine. My next duck experience is Harbour's Saladerie or Santa Fe.
Jeanette said:amyb said:Jeanette-it sounds divine. My next duck experience is Harbour's Saladerie or Santa Fe.
The duck is in the oven now and we are going with a port garlic sauce. I enjoyed Santa Fe's duck a l'orange and would love to try the duck breast with honey sauce at Harbour's after your beautiful photos of the dish.
One of the best duck dishes I have ever enjoyed was at our ladies' dinner at Bouley.
Rosemary said:We can report that fish are biting in Delray Beach, FL.



