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Jeanne Babin

Member since Jan 2014

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Reviewed seared magret duck breast with creamy garlic mashed potatoes, haricots verts and brandied cherry reduction sauce

Monday, Aug 25, 2014 on FoodNetwork.com

I am making this tonight, so I'll rate it tomorrow. But let me ask this: after cooking the duck you say to "Pour off the fat from the pan and reserve 2 tablespoons of it on the side." Why did I reserve those two TBSP? I never could find anywhere else in the recipe where they were used. Am I missing something?

Commented on Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

Wednesday, Jan 8, 2014 in Recipes on Cooking Channel

As I said below, this was so delicious....and refreshing after all the rich foods over the holidays. Anyway, I think next time I will dice just a little smoked sausage (Conecuh) and brown it along with the chicken pieces. Then stir it in with the vegetables before baking.

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Well, it looks like my...

Commented on Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

Wednesday, Jan 8, 2014 in Recipes on Cooking Channel

As I said below, this was so delicious....and refreshing after all the rich foods over the holidays. Anyway, I think next time I will dice just a little smoked sausage (Conecuh) and brown it along with the chicken pieces. Then stir it in with the vegetables before baking.

Commented on Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

Tuesday, Jan 7, 2014 in Recipes on Cooking Channel

Just as yummy as it looked on TV. I used store-bough whole wheat croutons. They held up well while staying crunchy. I also only used one small regular potato. After cooking the chicken, I poured out all but 2 TBSP of drippings. But be sure to pour any juices from the reserved chicken over the vegetables before baking.

BTW....THERE...

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