sf wrote:

>> 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.

Both: I bought whole duck to make duck stock and roasted duck, and I bought
duck breasts to make that recipe for seared duck with orange-tea sauce. For
the Alinea thing, I'll need a whole duck, but if I made mandarin-hoisin duck
I can probably just use duck breasts. I get duck breasts from a local meat
market, but I saw that Whole Foods has them too.

Bob

On Tue, 15 Dec 2009 02:15:29 -0800, "Bob Terwilliger"
> wrote:

>I get duck breasts from a local meat market,

Good idea. I have a tiny butcher shop near me. He's so small, he
doesn't have much selection but says he'll try to get what you want.
I'll ask him.

>but I saw that Whole Foods has them too.

Whole Foods isn't an option for me. It's so inconvenient that I never
go there. Thanks.


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