I'm going to cook the exact same thing I did yesterday for dinner as I did tonight as my [is-it / isn't-it]-date has a migraine.
I bought the new playstation vita thinggy today, nobody has achnolidge that I own a bit of silicon yet.
( G/PP 💩💩💩💩💩&#128, Sat 25 Feb 2012, 20:07, 1 reply, 14 years ago)

What's on the menu?
Hairy pie?
( blaireau69 , the Cumbrian Travis Bickle., Sat 25 Feb 2012, 20:13, Reply)

I got...
- Duck breast that I covered with 5-spice and a honey/soy mix. Fried the skin side to get it crisp, oh, I also slit into it to get the stuff all in there.
- Sliced spring onions mixed up with all the juices from above.
- Served inside those long lettus leaves.

Fucking well lush, did it yesterday.

Then for dersert I got waitrose expresso brownie and ice cream.

Then for snack I've got Yorkshire Blue & Pie De Anglois, with apple'n'wallnut jam, on rich tea buiscits.

I might crack open a root beer too, in fact, I will do.
( G/PP 💩💩💩💩💩&#128, Sat 25 Feb 2012, 20:32, Reply)

What's pie de anglois? Never heard of it.
If I'm doing duck (breasts or whole, works well for any kind of greasy bird f'naar) I prick it all over really seriously with a very sharp fork (I use an old silver fork that belonged to my granny, quite big, sharpens up very well) but be very careful to only go into the fat, don't pierce the meat as that will allow the juices to leak out. I really do mean prick the bugger like buggery, going up and down the length of the breast pricking every couple of millimetres. This allows the fat to fairly pour out as it cooks leading to much crispier skin. Rubbing vigourously with salt before cooking helps a lot too!
( blaireau69 , the Cumbrian Travis Bickle., Sat 25 Feb 2012, 20:50, Reply)

pie de anglois is a cheese, I think its like camembert

( The Light in Chains don't touch the Pope's boner, Sat 25 Feb 2012, 21:10, Reply)

The best cheese with which to beckon a grizzly?

( tangledupinblue hairy badge with moving eyes, Sat 25 Feb 2012, 21:17, Reply)

Just remembered this bit...
If you're using frozen duck breasts then whilst they're defrosting, the fat having softened a wee bit but still solid and the flesh still totally solid, yeah? That's a great time to prick the fat, so to speak. If there's still some resistance in the fat then the fork (make sure it's proper sharp, use a whetstone) will pierce right through the fat without it moving about. This will give the best perforated fat result. This is also about the best time to do the salt rubbing, I use maldon salt (the flakey stuff) but some folk swear by the crunchy rock salt.
( blaireau69 , the Cumbrian Travis Bickle., Sat 25 Feb 2012, 21:18, Reply)

Whereas others insist that it is all Sodium Chloride

( tangledupinblue hairy badge with moving eyes, Sat 25 Feb 2012, 21:19, Reply)

It's about the source, method of production and texture.
Flakey sea salt is nice and fluffy, not very abrasive.
Rock salt (mined from underground and ground up into chunks) tends to be much denser and thus much rougher and more abrasive.
When choosing salt for duck skin rubbage I would go for the fluffy stuff rather than the dense stuff as it's gonna tear the skin far less so you end up with a much less tatty result. Also, being less dense than rock salt you'll end up
using far less salt so healthier. That's also why I advocate use of a very sharp fork for skin piercing, rather than just any old blunt shite from your cutlery drawer.
Sure, rock salt has it's place, but not here.
( blaireau69 , the Cumbrian Travis Bickle., Sat 25 Feb 2012, 21:33, Reply)

I've just realised that you meant Pié d'Angloys!!!
Oh, you and your Gonzisms!!!
( blaireau69 , the Cumbrian Travis Bickle., Sat 25 Feb 2012, 21:48, Reply)