Carl Eppig wrote:We'd put it in fridge and use for anything your would use stock for such as rice, soup, or other dishes not requiring flavor from a specific animal.
Tom Troiano wrote:I would chill it and remove the fat then add equal parts red wine (or port!) and reduce the hell out of it until you have a cup of a beautiful rich dark sauce that I'd then serve with grilled duck breast.
Dale Williams wrote:...kind of a faux cassoulet. Lots of flavor for about $6.
Tom NJ wrote:I know in Japanese cuisine duck is often paired with scallions (thank you, original Iron Chef Japan!), so I was toying with a Jap-anized French onion soup. Duck stock, scallions, and rice crackers with melted tofu? Lol...still working out the details.
Dale Williams wrote:Concept sounds tasty, but I don't think tofu melts! Maybe you could mix something with soft tofu though
Tom NJ wrote:Dale Williams wrote:Concept sounds tasty, but I don't think tofu melts! Maybe you could mix something with soft tofu though
Heh. The tofu was a bit of a joke, since it looks kinda sorta like Swiss cheese if you squint hard and have just downed a quart of Asahi. I would probably more go with something like a paste of shiro miso and some aromatic. Or maybe I'll use Emmentaler and go full tilt fusion!
Jenise wrote:Tom NJ wrote:Brush a won ton wrapper with EVOO, then bake at a high temp until crisp with some parm on top. Use that for your crouton.
GeoCWeyer wrote:I use it blended with beef stock and make French style onion soup. It provides a wonderful complex rich flavor to the soup.
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