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Take Daniel Boulud’s recipe, cut it in half, and it still serves a bagillion. We had five people over for dinner and will probably have three nights of leftovers. We used chicken thighs instead of duck, strips of bacon instead of slab bacon, skipped the lamb altogether, and it was delicious.
Notes for next time: This trick on skipping the presoak is where it’s at. It would be worth doing even less meat — maybe reduce the meat by half and add in a few more veggies.
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