weinoo

I'd say to prep like you did for stove top, then put into a 120℃ oven for a couple hours - check (use a timer!) every hour or so...see if there's enough water or if the skin has rendered out all its fat....if it has, turn off the oven and come back when you can deal with it! You can even stick the whole duck on a rack in a deep roasting pan and just roast it at that temp for a few hours - you'll end up with plenty of fat in the pan and a delicious roasted bird.

I have a feeling you're a riot at parties.

The GR304, with a 20" riser and shelf (not installed yet). We will have LEDs under cabinet and under the shelves on both sides of the range. I don't think you can ever have too much light, and with dimmable ones I should be able to adjust the lights to my unadjustable aging eyes.

I can't wait to cook on it, @Shelby .

I'm so happy I budgeted 50% more for aggravation... With the knowledge that happiness is just around the corner (or at least around a month away)... And that other little room is coming along too... I will never, ever again roll my eyes when someone tells me their contractor horror stories! These guys are pretty good, and nice, but still...

Not that I have any kids, or even little men, but distractions in the kitchen can really screw with your cooking. I wonder if you'd have better luck rendering your duck fat in a low oven. Then, when you know you're not going to be distracted, you can make the cracklings on top of the stove. Timers are also good.

Geekier cooks?

I have to say that at that price point, you might have a little bit of a problem. Or a really big one. But here are a couple of ideas: Michael's of Avenue R Frost, in Williamsburg

This is what a friend of mine uses at his upstate NY house. Around our buildings, there is a ton of construction going on. This drives rats to go to places where there isn't construction currently - so our complex has a bit of a rat problem. Our 4 buildings occupy 13 acres of land, with a fair amount of open space for NYC, and the rats love our lawns and love all the people who contribute to the rat problem by feeding the squirrels and pigeons. We have the fattest squirrels you have ever seen. Here's one, eating a slice of pizza... When the exterminators are dealing with the rat problem, they use giant snap traps - baited with slim jims.

I've always had a good step ladder, as I use it not just in the kitchen, but for changing bulbs, getting stuff that's in other closets, etc. And we've left just enough space in between the refrigerator and the wall where it can be slipped into. We were going to put a 6" wide broom cabinet in there, but I decided to just leave that space empty.

Yes - to say nothing of a food processor, blender, stand mixer, etc. Interesting idea on the pull-out shelf step ladder thing.

Yes, the bottom 4 shelves in both tall pantries are pull-out, full extension. They're also extra-sturdy pull-outs, with 100 lb. capacity hardware.

Cabinet installation is going swimmingly... It's about a 13' run...9' of countertop, with a pantry with pull-outs on either end. The doors, drawer fronts, and side panels are all going to be custom fit by our contractor. There will also be a shelf in between countertop and bottom of upper cabinets, about 10" deep, I believe. It will have a channel with dimmable LED lighting.

Right - there's no argument if you call that drink something else, and I am in no way against anyone drinking or eating anything they feel like! And I totally applaud your goal and way of making a good sourdough bread by hand; essentially how I tried to do it when I was baking more. Now, I just prefer to buy great bread from great bakers and support them in their efforts to achieve the same.

The difference in baseball, of course, is the unforeseen stuff like injuries. The difference in bread baking, of course, is the unforeseen stuff like the actual temperature and humidity of the place where the baking is happening, the moisture content of the flour, etc. And doesn't the ability to add a pinch more flour, or a tablespoonful more water come from actually handling the dough...and experience?

@scott123's argument about what "Neapolitan" pizza is, is certainly estimable, and through my evolution, I agree with him. I agree because I feel the same way about many foods and drinks; once you've added green apple schnapps and lemon juice to vodka, it's not a martini any more, it's a fucking nightmare. But people call it an apple martini. The current issue of Saveur has a great article (and accompanying recipes) about Chad Robertson and Tartine Bakery and Manufactory. It ought to be required reading for everyone who purchases Modernist Bread. But nowhere are they constantly perfecting their dough with additions from the modernist pantry.

@Katie Meadow I recently had some amazingly briny oysters from a little river in Maine - was like swallowing a mouthful of the sea. And I imagine the Hog Island Atlantics, while briny, are nowhere near as briny as when they come from back east. Enjoy your day after!

Sounds awesome - for the boonies! It's fun starting from scratch..as well as (I'm finding out) nerve-wracking.

@tikidoc Love that you used Green Demolition for a good deal of your kitchen; a good deal in many ways! For our reno, my architect/designer suggested a company in Colorado that does semi-custom to custom cabinets; it's called Cab Parts, and from what I've seen of the cabinets (which are in the process of being assembled and installed as we speak), the quality is very good. We are then having custom fronts put on all of these cabinets.

I think I'm already treating myself with the new kitchen; but I'll keep the Lacanche in mind for when we get our big country house!

Your kitchen sounds like it's twice the size of my apartment! Good looking range, that!

Exactly what I am thinking - every single pull on a knife would worry me. In this case (as opposed to pizza dough ) I am all for over-engineering. Also, I'm looking to drive my contractor a little crazy, as he's doing to me!

@rotuts - It's probably going to be an 18" strip or two, so I really want to make sure it doesn't ever get loose; those E-Z Lock inserts look like just the thing!

Thanks - that's awesome!

Can you possibly show me (like with a picture) what you mean by the flange on back side of divider? I'm fully useless when it comes to this stuff.