Blue pilled, I see. Congrats. Did you receive the secret link yet?
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that took me a time to read. thanks,
Duck Cordon Bleu
Damn, now I want to try that recipe. What are you doing for dinner today, Fumduck?
Asked Grok what cheese goes best with duck and ngl, I'm impressed.
The best cheese for duck is whatever cheese you already have in the fridge that’s starting to smell like it’s judging you. Because let’s be honest: You spent 45 minutes rendering duck fat like some kind of medieval alchemist, the kitchen smells like a five-star French brothel, and now you’re standing there wondering if this is the moment you become a “cheese person". At that point, the duck doesn’t care if it’s Roquefort or the sad half-wheel of supermarket cheddar that’s been giving you the side-eye since last Thanksgiving. It just wants to be loved. Violently. By something creamy and slightly irresponsible. So grab the oldest, most judgmental wedge in the drawer, call it “artisanal” in a French accent, and tell your guests it’s “an intentional contrast of terroir and existential dread.” They’ll nod like they understand. Nobody will question it. And the duck will finally stop staring at you like you’ve disappointed it. Bon appétit, you magnificent disaster.
In any case, stay away from fava beans and Chianti for sides.
Daughter Duck is making spaghetti ala whatever-the-grandkids-eat-on-it. Might be crumbled animal crackers, or perhaps a nice Bolognese sauce. In either case, no chianti per 's admonition.
Picked up a large hunk of cow for Sunday's sup. Noted the butcher had several varieties of {shudder} duck on special: leg confit, prosciutto, rillets, etc. Nice butchery, though I'm not generally into duckocide...