Comments on: Not-So-Strange Birds Part III: Cranberry Thai Curry Glazed Duck Breast with Coconut Mashed Potatoes

By: Kimber Bernick

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By: fish oil

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By: Heartburn Home Remedy

Heartburn Home Remedy — Wed, 15 Apr 2009 12:13:08 +0000

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By: LBell

LBell — Mon, 15 Dec 2008 20:28:02 +0000

I too have navigated here from Bon Appetit.

Two years ago I made my first-ever Christmas dinner with duck breast that I cooked to just-medium (with the barest hint of pink) to please my guests. Even then, one demanded that I put his plate back in the oven until the duck was “done.” I should have ended the friendship there but it took another year or so before it finally died on its own.

How I would LOVE to make this dish in all its ruby rareness…but in order to justify the expense I need to find people who would appreciate it! Maybe I should put out an ad on Match.com — “SF seeks SM who would appreciate this dish” — and link to your page!

I look forward to seeing other recipes on your blog. And I too would be more than happy to take extra duck fat off anyone’s hands…

By: Debra

Debra — Sun, 14 Dec 2008 01:58:50 +0000

Hi, I found your website from Bon Appetit and I am hooked. I love the idea of putting coconut milk in mashed potatoes, I need to try that. Actually, this weekend I made brown rice with rosemary and coconut milk so potatoes seems like a good bet too.

By: Nic M

Nic M — Wed, 10 Dec 2008 21:34:54 +0000

I’m also over here from the Bon Appetit slideshow. Wow, my favorite bird, a great comfort food side, and my favorite flavors all in one meal! My husband and I roasted a duck for Thanksgiving and have no idea what to do with all the fat hanging out in the fridge.

By: maggie (p&c)

maggie (p&c) — Wed, 10 Dec 2008 20:57:38 +0000

Saw this on Bon Appetit! Congrats! Looks delicious.

By: Joanna

Joanna — Fri, 05 Dec 2008 22:51:08 +0000

Um, if you’re actually looking for someone to take the extra duck fat off your hands, I’d gladly accept! I’m always tempted by the little tins of D’Artagnan duck fat that are sold at Whole Foods, but they’re expensive enough that I think I’d probably be better off buying duck meat and saving the excess fat from cooking it. (Because, hey, then I get to eat duck too!) Of course, this hasn’t actually happened yet…

Anyway, like Nick said, it’s great with potatoes, and I had polenta once with duck fat that was out of this world. Oh, the ducky goodness.

By: JustNancy

JustNancy — Thu, 04 Dec 2008 17:27:05 +0000

I love duck but always felt apprehensive about trying it at home. I might try Nick’s suggestion of low and slow, skin side down. As for the reserved fat, hm. Sounds delicious but I think I’ll have to wrap it up lovingly and give it to my culinary neighbors. They’re thinner.

By: foodyi

foodyi — Wed, 03 Dec 2008 19:56:29 +0000

That looks amazing! I’ve always felt too intimidated to buy duck meat for home cooking, but this sounds too good to pass up!