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Daniel Duane

Duck Tenderloins

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I had to break down a bunch of ducks over the weekend, to make the duck breast roulade recipe from The French Laundry Cookbook, and I've found myself with a nice pig pile of tenderloins, taken from the breasts. I'm looking for suggestions on best uses, ideally in a Cal/French/Italian flavor range.

Got a fair amount of breast trim, too--does this make good sausage? terrine? rillettes?

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If you have lots of trim, I cold definitely see giving sausages a try. The tenderloins would make a great inlay for a terrine, though I've secretly always wanted to make "duck fingers" (like chicken fingers, but with duck tenderloins).

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Yeah, I actually thought of duck fingers--that's funny! I make chicken fingers for my daughters a lot, and they're so good I often have a problem of dinner guests grabbing all the spares and wolfing them down.

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Another great use is stir-fry, if you dice them up a bit.

Ray

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