tag:blogger.com,1999:blog-12829830.post116996070181073886..comments2024-03-27T05:16:32.416-04:00Comments on my madeleine: Flaming Duck FatMollyhttp://www.blogger.com/profile/17344473202233770084noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-12829830.post-1170267756785942772007-01-31T13:22:00.000-05:002007-01-31T13:22:00.000-05:00Welcome back, Molly! You didn't just return to you...Welcome back, Molly! You didn't just return to your blog--you made a grand entrance, I'd say.<BR/><BR/>Thanks for the tip about letting duck breasts rest in their own fat until serving. And for the entertaining tale of flaming fat. I sometimes burn off the alcohol in brandy when I cook, but you have to be very careful--it has enough alcohol to flame up pretty high and to burn cheerily for a while. I always keep a lid handy to smother it.Anonymousnoreply@blogger.com