Comments on: Stuffing a duck with aromatics

By: Connie

Connie — Mon, 28 Dec 2009 06:28:17 +0000

If your turbo broiler is large enough, yes. Same temp although the cooking time might be shorter as the skin will brown, and the meat will cook, faster in a turbo broiler.

By: claire

claire — Mon, 28 Dec 2009 04:47:04 +0000

hi connie, can i cook the duck in a a turbo broiler instead? If so, what should the temperature be and how log should i cook the duck? Thanks for your help.

Btw, I’m a big fan of yours that i follow your recipes to its nitty gritty detail. More power and happy new year to you and our family.

By: A

Mon, 30 Mar 2009 11:57:54 +0000

Hi Ms. Connie! I know this is an old post, but there are translations for MALANSA in English.

When pertaining to fish and seafood, Americans say “fishy odor” to describe lansa. This comes from the pungent fish smell of rotting/not-so-fresh seafood.

As for meats like birds and even deer, Americans say “gamey odor.” Gamey from GAME, which is actually an old English term used to describe animals hunted down from the wild–after all, wild animals have a more pronounced smell. :p

BTW, do you have a recipe for PATO (as in duck) TIM? :p