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Duck, Duck, Goose: San Francisco Chronicle Food & Dining section in 60 seconds

duck leg
In just a few short weeks, we'll be giving our undivided attention to turkey, but until then, we might give another bird a try: duck. The idea of cooking duck at home might instill fear, but the San Francisco Chronicle went to Bay Area experts to find out the best, easiest way to prepare the bird. The accompanying recipes are: Nancy Oakes' Slow-Roasted Duck, Cindy Pawlcyn's Roast Duck, Bay Wolf's All-Day Duck, Bay Wolf's Seared Duck Breasts with Spice Rub, Manka's 'Shut Up' Duck Legs, and Brussels Sprouts & Mushrooms with Duck Confit.

If you don't have your Jack o' Lantern up yet for Halloween next week, go ahead and grab a pumpkin, do your thing, but save the seeds! Pumpkin seeds are awesome in everything from a deeply rich Pipian Mole to dessert, Candied Pepitas!

Filed Under: Newspapers, In Sixty Seconds, Ingredients, How To
Tags: america, bay area, cooking, dessert, dinner, duck, mole, nuts, pepitas, poultry, pumpkin seeds, pumpkins, recipes, roast duck, san francisco chronicle, san francisco, SF, seeds, sf gate, west coast

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Reader comments (Page 1 of 1)

Eric

10-26-2006 @2:48AM Eric said... Duck is a staple at my (scandinavian) family christmas, and it always seems to go off without any fear (really, my family seems to have a much harder time cooking the thaksgiving turkey). I wonder why most of these recipes don't mention stuffing the duck (apples and prunes, of course)?

Surely I'm not the only one? Is duck really this scary?
Reply

yelena

10-26-2006 @12:24PM yelena said... my mom used to make the best roast duck dish. she would put this russian dressing on it ( mayo and ketchup and salt and pepper ) and put it on a wire rack over a baking pan full of sliced potatoes.....omg just thinking about it is making my mouth water....maybe i should have her make some and ship it to me at school????

hmmm...now that's an idea!

=]
Reply

2 Comments / 1 Pages

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