There are many types of duck – we had mallard which was delicious cooked in this way, very tender, and tasted quite game-y. The stock was amazing. I’m not sure if salt duck tastes better than roast duck but it is certainly it’s equal. With the bonus of a pan full of full-flavoured stock to enhance another meal, however, the balance falls in the favour of salt boiled duck every time.
Category Archive: Poultry
I have been going through a Thai food phase recently. This development has not yet migrated into my own cooking but I have probably eaten at more Thai restaurants in the last couple of months than the rest of my life to this point. I seem to have developed a particular fondness for hot and sour soups. I should point out that this recipe is not for one of those (I am working my way up to that) but it does have a Thai twist.