On Tue, 15 Dec 2009 01:23:08 -0800, "Bob Terwilliger"
> wrote:

>aem wrote about the mandarin-teriyaki short ribs:
>
>> Sounds good. I wonder if hoisin sauce would also have worked with the
>> mandarin.
>
>Might be worth trying, but now I'm out of short ribs. I'm on a bit of a duck
>kick at the moment, so maybe I'll try mandarin-hoisin crispy duck. But I
>still want to make some kind of duck-kumquat-honey-chestnut-mace thing based
>on the Alinea "quintessential autumn" dish -- after all, autumn is almost
>over!
>
Are you buying duck pieces or whole ducks and butchering them? I've
been on the verge of a duck binge for quite a while, but I only see
duck legs (frozen) if it's not the whole duck. It hasn't been a real
"duck hunt" to this point, so maybe there is more to be found off my
beaten track.


--
I love cooking with wine.
Sometimes I even put it in the food.