Christine Dabney wrote:
> Heya folks,
>
> Trying to clear out my freezer...
>
> I bought a "partial" duck a month or two ago in one of the
> supermarkets. It had been marked down drastically, and it wasn't til
> I got home that I found out that the breasts, or most of the breasts
> had been removed. The rest of the duck is intact... I think it was
> sold reduced cause of the missing breasts..
>
> Anyway, I want to do something with it. For some reason, duck tacos
> keep going through my mind... I am thinking maybe I should roast the
> duck? Just a basic roast?
>
> This isn't the only thought....wondering if a braised dish would be
> good as well...
>
> I have been pouring through all my cookbooks and online sources and
> did find a Mark Bittman post somewhere about Crisp Braised Duck..which
> looks simple enough.
>
> Before I go with that, does anyone have a better idea?
>
> Christine

The duck dish in the Jacques and Julia cookbook. It has a lot of
shallots and garlic.
I guess you could call it a braise.

It's really good.

If you don't happen to have that cookbook, I have it at home and could
type it up if you want.

-Tracy