Duck cracklings and Chinese sausage fried rice

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

5 Responses

  1. Gay says:

    Ilang araw mo na akong iniinggit ng iyong duck meat! Seriously, I wish I was into much cooking when we were raising ducks. At that time, it was my dad’s expertise to cook stuffed duck much like afritada style. I would have experimented in cooking them in different ways.

    • Connie says:

      HAHAHA Oh, I love duck! More than chicken and more than turkey. I just wish I’ll have a chance to try goose meat one of these days.

  2. peterb says:

    I echo Gay’s sentiments! Last weekend we attended a party that served peking duck, and since then me and my wife have been craving for it. Galing talaga ng timing ng post mo! I did a similar dish which used chicken instead, i also rendered the fat from the chicken skin. I can imagine the flavor from the rendered duck skin! I would definitely keep the duck fat! Sarap!

  3. solraya says:

    These duck recipes, I can use for my chickens too. Solves our leftover from the rotisseries :)