Cooking with the kids is so much fun! (Most of the time).
Winnie is pretty sure she is big enough to do everything. If you tell her she is too small she assures you with complete confidence “I know how to do it.” What she lacks in size, she makes up for in attitude… except rolling pin skills. Rolling out a pie crust just takes a certain amount of strength and size, no matter how hard you try.
This is the point of having frozen pumpkin mash in the freezer. Pumpkin pie whenever you feel like it!
Pancakes and bacon for breakfast. I notice that, as my brother pointed out on this recent Tennessee trip, my tummy sticks out a bit further than it used to, as can be seen from this picture. I am sure I don’t know why.
Duck breasts lightly salted and seasoned! Slit the skin with several slashes, that do not go all the way to the meat. This is to let the fat drain out.
Set them in a cold cast-iron skillet, seasoned but not oiled. The ducks will provide plenty of oil on their own. Turn up to medium and get a moderately vigorous sizzle going, then place a pan on top to compress them down to the hot metal.
Allegedly if you do not hold them down the skin might roll and push them away from the pan and this could result in partially cooked, rubbery skin fat.
Maybe. I don’t know.
After 5 minutes.
Probably could have given them another minute or two, to crisp the skin even more.
Internal temp of 130 is the minimum for medium rare. 140 is medium rare.
This one was a little more medium, but honestly, after cutting into them I couldn’t tell the difference.
Then stirfry the rice and beans in the rendered fat, while the duck cools.
Not even a speck of that duck was leftover.
Little Farm in the Big City 