Would you be interested in a tutorial on how to get:
- foie gras
- duck magrets
- duck fat
- crispy duck skin bits for the aperitif
- duck confit
For nearly the same price as you pay for your fancy foie gras box at the store?
HELL YEAH70.0%
Who cares?30.0%
10 votes \ poll ended
For me as not native English speaket at first I'd like to know meaning of half of these words
I'm sorry mate I made typos.. "Whole lot of free goodness"
Magrets are fatty duck breasts
If there's anything else you wanna know hit me up, anytime!
Add photos
Magret looks like this : https://assets.afcdn.com/recipe/20180503/79000_w1024h768c1cx2592cy1728.jpg
Foie gras (fatty liver) like this : https://cdn.foodandwineespanol.com/2019/01/destacada-foie-gras.jpg
I'm not a fan of liver Meat looks delicious. I'd like to taste it
Well - it does not taste as regular liver tbh! It's like butter - with a slight duck taste 🤤
Im interested in Duck Confit. Plss make it frst. THANKS!
Awesome, yeah! Really easy.
Will publish in /food 📝
I don't care b/c I don't know/understand any of them and their utility.
Well, foie gras is a french delicacy
Everything else is other duck delicacies that you can make by yourself for nearly the same price as buying fancy foie gras in containers at the shop..
Basically I'm offering cooking and DIY tutorials
Ohh okay, because I am sitting in different part of the world. Have not had much of French food either. I myself is a part-time cook for Chinese, Indian and American Veg cuisine.
Keep doing! Thanks for sharing.
Wow pretty nice!
All of what is mentioned above can be obtained on ducks that had a special treatment, we're giving them huge loads of corn for a short amount of time to make their livers (foie) become fatty (gras)
Skin becomes wider and it also creates gut fats.
Would be glad also to see your realizations !