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scubadoo97

scubadoo97


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Not really sure "what's for dinner".   Started the morning tossing a couple of duck leg quarters in the SV bath after salting them for at least a day.   These will be used for duck confit in the near future.   Currently rendering all the skin from the duck and nibbling  on cracklings.  Pressure cooked duck stock is cooling in the sink.  The liver was a lunch snack.  

 

I also have a side of Steelhead trout on the smoker finishing up at the moment and a few packs of "fresh" pasta from Aldi in the fridge .   My wife invited her brother over for dinner and I'm still unsure exactly what's for dinner.  

scubadoo97

scubadoo97

Not really sure "what's for dinner".   Started the morning tossing a couple of duck leg quarters in the SV bath after salting them for at least a day.   These will be used for duck confit in the near future.   Currently rendering all the skin from the duck and nipping on cracklings.  Pressure cooked duck stock is cooling in the sink.  The liver was a lunch snack.  

 

I also have a side of Steelhead trout on the smoker finishing up at the moment and a few packs of "fresh" pasta from Aldi in the fridge .   My wife invited her brother over for dinner and I'm still unsure exactly what's for dinner.  

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