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Post by lagatta on Dec 9, 2021 16:21:31 GMT
A friend brought me this - thinking of making little meatballs (duckballs?) but any suggestions are welcome.
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Post by kerouac2 on Dec 9, 2021 16:37:53 GMT
"Canard parmentier" has become quite common in France in recent years, and there is of course duck pâté and duck rillettes. I don't really think of ground meat as being anything specific. Although obviously ground beef and ground fowl are not at all the same thing, I would say that they all have the same uses -- whatever you want to do with them, mixed with pasta, rice, mashed potatoes, put on skewers for barbecue or even tossed into soup.
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Post by lagatta on Dec 9, 2021 19:55:29 GMT
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