FRIED COFFEE

I absolutely love roast duck.  Many places now serve only the breast, but we were trained to roast and bone the whole bird.

However, I  dislike sweet sauces with my duck and detest orange sauce in particular so when I came across Sandy D”Amato’s article Braised and Sautéed Duck with White Wine, Garlic and Thyme I was delighted.

But wait, there’s something very nifty here.   This story features a really amusing tale about a  Duck Press.

One doesn’t often come across this dining room implement, but the following video will give you the idea.