Originally Posted by deguerre
After the meat had been cut up I probably would have made a pot pie. The finished dish you got kinda reminds me of potted meat...
Wonder if that could have been further mixed with breadcrumbs for croquets fried in the duck fat though.
Ronelle like his on Crostini with crisp, cold, Gherkins! Ala Francaise.
I also make mine with Armagnac. Perhaps the breast meat made it bland as well. Typically it is made from legs and thighs only. I'd hit that though!
I seem to have a problem rolling pot pie, need to devise a way to dry it before rolling. It won't stay lit!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!