Quote:
Originally Posted by cooper barrett
Unless your impressing yourself or a date, SO, etc, that looks like way too much ****ing work. Plus. I want to taste the duck, not blueberries and bacon. Thats just me.
Although I would make sauce from drippings by adding butter, red wine and quality balsamic (Herbs of you got em,), cook it down to proper consistency.
I almost forgot, serve with these and toast!
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You can always tweak a recipe, leave out the bacon. I’ve had duck with blueberry sauce many times and it’s awesome.
Of course I’d vouch for the sous vide way, but wasn’t sure if he owned one.