confits de canard - beware!

[tim]

Next time you bring a tin back with you, be prepared.

We tried a wall opener, 2 hand-type things, your original jam-in-&-tear-corkscrew-as-well-thing, & a do-it-all-very-expensive-boyscoutthing to no avail.

So - we ended up with hammer & chisel.

But, although it said 'quatre cuisses', there were, in fact, cinq. So that'll be better for our family tomorrow!!

[tim]

[wardy]

Blimey, doesn't it drive you mad!  Honestly tins which can't be open make me crazy.  You end up with cut hands, fingers, brine or juice all over the place, red face.  After all that you need a lie down in a darkened room.  Has anyone ever bought a tin of corned beef and found it came with a key?  No!  Me neither  >:(  I forget every time to check there is a key!


Bah!

Lucky you getting one free bit of duck for your trouble

[Jill]

Have to say, having watched and heard Rick Stein and co discussing the force-feeding of ducks to produce confit and geese to produce foie gras this evening, I'm now fairly sure that even one cuisse wouldn't tempt me.  Each to his own though.  My family frequently accuse me of trying to make them vegetarian.  Not deliberate - just had rather a glut of courgettes and squashes this year.

[wardy]

I like Rick's recipes as most are easyish to make.  I liked the look of that pithiviers he made last night.  I reckon it would be great made with my free range eggs (well not mine, my neighbour's)

I've only seen one show all the way through on this series which was the first one  :(