Results tagged “Duck” from Birmingham Mail - Restaurant Spy

There are no two ways about it - I'm a leg man. At least as far as duck's concerned.

I can see the appeal of duck breast cooked so the skin is rendered crisp and the meat below is still beautifully pink. But a slow cooked leg takes some beating.

Tonight I cooked a few for a couple of hours or so at 100 degrees and they emerged moist, sweet and magnificent.

Which caused me to laugh afresh at one of the contenders in a recent episode of that dreadful Channel Four programme, Come Dine ith Me. Presented with a confit duck leg, he complained it wasn't pink.

Prime cuts of meat such as fillet steak and rack of lamb can be a fabulous treat, but I'm coming round to the view that cheaper cuts are not only easier on the wallet but are actually much tastier.

Last night slow roasted duck legs proved a wonderful alternative to pricy duck breast. Today a long-simmered beef stew was a great alternative to an expensive roast.

I guess it's the expense of some foodstuffs that gives them their appeal - we're apt to think they must be good if we have to pay heavily. But when the aroma of a hearty casserole is wafting through the kitchen all afternoon, who wouldn't choose that dish ahead of something far fancier?