Confit of duck/Gallery: Difference between revisions
Jump to navigation
Jump to search
imported>Hayford Peirce (saved with first 3 pix now in place) |
imported>Hayford Peirce (changed "width" and "lines" as per Joe Quick) |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 2: | Line 2: | ||
{{Gallery-nomix | {{Gallery-nomix | ||
|caption=Preparation of confit of duck | |caption=Preparation of confit of duck | ||
|width= | |width=250 | ||
|lines= | |lines=3 | ||
|Confit of Duck, Starting to Cook.jpg|Starting to cook in rendered duck fat | |Confit of Duck, Starting to Cook.jpg|Starting to cook in rendered duck fat | ||
|Cooked Confit Duck Breasts.jpg|The cooked breasts | |Cooked Confit Duck Breasts.jpg|The cooked breasts | ||
|Duck Confit, Cooked Thighs and Wings.jpg|The cooked thighs and wings | |Duck Confit, Cooked Thighs and Wings.jpg|The cooked thighs and wings | ||
|Confit | |Confit, Cooked.jpg|The cooked confit and rendered fat | ||
|Confit | |Confit, from Fat.jpg|Taking a piece from partially melted fat several months later | ||
|Confit | |Confit, Ready to Warm.jpg|In a cold pan, ready to warm | ||
|Confit | |Confit, Warmed but Not Browned.jpg|Warmed in the oven, ready to have the skin crisped | ||
}} | }} | ||
Latest revision as of 21:22, 20 December 2007
| Preparation of confit of duck | ||||||||||||||
| ||||||||||||||
