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Apuch: Prep Station
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Apuch: Ingredients
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Apuch: Duck
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Apuch: Removing leg from duck
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Apuch: Bones in pan, skin in pot
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Apuch: Duck sans legs (Bob)
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Apuch: Breast removal
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Apuch: Splitting the breasts after removing them from the back
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Apuch: Breasts off the bird
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Apuch: Duck Breasts (One boned)
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Apuch: Duck Breasts
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Apuch: Duck Legs weighted
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Apuch: Duck breasts
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Apuch: Bones in pan, duck skin in water
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Apuch: Roasting bones and vegetables
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Apuch: Stock and crackling
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Apuch: Stock beginings
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Apuch: Cracklin
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Apuch: Crackling half way done
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Apuch: crackling
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Apuch: Almost done crackling
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Apuch: Strained duck skin crackling
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Apuch: Cous cous dish with grated parm
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Apuch: Amy's Israeli cous cous stew with smoked duck and duck confit crackling
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Apuch: Bubblin duck stock
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Apuch: Duck stock in pot
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Apuch: Duck legs awaiting salt treatment
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Apuch: Fat from the cracklin and the cured legs
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Apuch: Braised red cabbage with duck confit over cous cous stew.
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Apuch: Cooked legs, top and bottom