Rotisserie Duck...

[gerisullivan]

...smells absolutely fantastic while it's cooking. I'm going to take the dog out, just so I can inhale the full effect when I come back in.

Yum.

Thinking about what to do with all that duck fat leaves me wishing that I really, really, really wish I'd thought to pick up some peaches. The Catalan restaurant in Portland, OR, that's no longer in business did the most amazing things with peaches and duck fat....

Instead, I'll grill some yellow summer squash. Without the duck fat. I really don't think it has the flavor or texture to stand up the way peaches do.

Hmmm. A Yorkshire pudding made with duck fat rather than beef drippings? Maybe. Or maybe fried potatoes in the morning. But what I really want are some fresh peaches.

Lemon cheese spritz dough is chilling. I've only ever made plain spritz before; I think the lemon and cream cheese will be good additions. The cookie press will probably be as unwieldy as ever.

And that's what I'm up to this Christmas Eve. Cooking, some house cleaning, reading friend's LiveJournal posts, and mostly just being home. I'll light the fire I set earlier in the fireplace, though probably not until I finish up in the kitchen. One extra fire hazard at a time is sufficient, don'cha know?

Comments

[von-krag.livejournal.com]

I hope you both save them, they're so tasty to cook with. I used bacon fat for my venison loin w/mushrooms. Hey it's extravagent but fun to cook like this. Geri a cookie press is much nicer for most folks than doing a pastry bag and tip. Have a good day tomorrow the both of ya'll.