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Off Topic TN Forums
Cooking Forum
3lb Prime Aged Porterhouse
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<blockquote data-quote="TAFKAP" data-source="post: 5733749" data-attributes="member: 7776"><p>Oh, and the butcher shop also does in-house duck confit legs. For $10, you get a vacuum sealed leg quarter, preserved and cooked in duck fat. If you've never had confit, it'll make your eyes roll back in your head. Warm up a skillet, spoon in some of the duck fat, and sizzle the meat until the skin gets crispy. It's already cooked when you pull it from the fat, so all you're doing is warming it up and crisping the skin. Tossed some potatoes around in the duck fat, roasted them until soft, and chopped up the duck to sprinkle on. Awesome dinner</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5733749, member: 7776"] Oh, and the butcher shop also does in-house duck confit legs. For $10, you get a vacuum sealed leg quarter, preserved and cooked in duck fat. If you've never had confit, it'll make your eyes roll back in your head. Warm up a skillet, spoon in some of the duck fat, and sizzle the meat until the skin gets crispy. It's already cooked when you pull it from the fat, so all you're doing is warming it up and crisping the skin. Tossed some potatoes around in the duck fat, roasted them until soft, and chopped up the duck to sprinkle on. Awesome dinner [/QUOTE]
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3lb Prime Aged Porterhouse
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