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re: Need a good different appetizer for today
Posted on 12/1/12 at 10:31 am to Martini
Posted on 12/1/12 at 10:31 am to Martini
Well, this originated by cooking all of this inside a poblano pepper. The poblano fell flat, so this is my proposed variation - I haven't tried it yet. With that said, what was great about it inside of the pepper was that the duck fat, brie, and honey all kind of pooled inside. It's just that the pepper itself was bland....
I chopped the sage and rubbed it onto the duck with s&p. And I just slice the pear and soaked in a bowl of honey. Maybe if you do the crostini, grill the duck first, then add the brie and pear and put under the broiler of 2-3 minutes?
I chopped the sage and rubbed it onto the duck with s&p. And I just slice the pear and soaked in a bowl of honey. Maybe if you do the crostini, grill the duck first, then add the brie and pear and put under the broiler of 2-3 minutes?
1
Posted on 12/1/12 at 11:24 am to LSUJuice
Boudin balls are good but to me don't travel well and I prefer them hot. Or maybe they do travel I just like them hot so I buy the frozen from Tonys and drop in the hot oil at home.
The duck I would say, grill medium rare, rest and slice thin. Poach the pear a bit in the honey. Slice the Brie and add to the crostini and under broiler to warm then put sliced pear and sliced duck and sprinkle just a bit off sea salt. Maybe?
The duck I would say, grill medium rare, rest and slice thin. Poach the pear a bit in the honey. Slice the Brie and add to the crostini and under broiler to warm then put sliced pear and sliced duck and sprinkle just a bit off sea salt. Maybe?
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