We love duck... someone just had to kill them...

Tuiles [tiles] Moulding tuiles using rolling pin.

Many many tuiles shape... Today i made Sesame Tuiles.

More Tuiles...

Sesame tuiles for garnishing. Seared Carnard (Duck), soba noodles, sauteed tomato concasse with tomato butter sauce

ALL is not Lost. all the excess fats and carcasses are turn into duck fat. It's suitable for roasting potatoes or any root vegetables.
Duck [Carnard] is special. One of a kind. It's gamey, succullent and has more fats than other birds. Too bad duck does not provide enough meat for people. It's quite expensive.

Washed and ready to be chopped.

Cuts of duck. the wings, carcass, the tail, the neck, head, thighs, legs, breast. We normaly only use four cuts where it has more meat. Breast and the thighs.

I was preparing two duck dishes today. Stuffed duck thighs with green herbs and chick peas finished with Cranberry sauce. The other dish was Seared duck breast, with soba noodle and tomato butter sauce.

Duck fillings consist of Fresh Rosmary, thyme, Spinach and chick peas.

Once finished chopping, it will turn out like this.

Simply stuffed the fillings inside the duck thighs and roll it with a cling film into candy barrel shape. after steaming, i thought the meat would be intact into nice barrel shape but It didnt materialise as the meat opened up. So i was guessing, maybe duck has low protiene, unlike chicken and it won't set.

Chef Pol