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4lbs of duck liver...
On Sat, 7 Jun 2008 09:52:01 -0500, Sqwertz >
wrote: >Any suggestions? > >Some sort of pate is probably in order, I just wish I had some duck >fat to go with it. May have to use chicken fat. > >-sw Oh, I am so very envious. The Bay Wolf restaurant in Oakland, has a duck liver flan which is marvelous. I have their cookbook, which has the recipe in it. I will do my best to copy it for you... I don't think they require duck fat.... Christine |
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