"Theron" ha scritto nel messaggio >
> "Christine Dabney" wrote in message
>> I bought a "partial" duck a month or two ago in one of the supermarkets.
>> This isn't the only thought....wondering if a braised dish would be good
>> as well...

> For us that would be very simple. Make a canard au vin, or braised leg
> thigh of duck.
>
> Ed

I often make a braise of duck hindquarters with garlic, onion, Byzantine
spices like clove, cinnamon bark, pepper. It's very good for fresh
tagliatelle or polenta.