Reply #6: I have a phenomenal Ginger Duck recipe that I got out of the NYT Sunday mag

[stellanoir]

many years ago. They probably don't have it online. I think I already posted it here but I'll do a search when I'm freer.

If not, I'll type it for you after I take care of a few things but the story was absolutely adorable.

It was written by the NYT food critic and at the time she had recently fallen in love.

She and her beau got to the point in the relationship where familial introductions were appropriate. She was so funny in her honesty about wrestling with apprehensions about putting his mum on the spot.

Well turned out, his mum could out do Martha Stewart any day of the week, had an exquisite kitchen and made Ginger Duck.

It was parboiled the day before to extract the grease and then warmed just before serving.

It is so-o-o succulent and melt in your mouth GOOD.

Will chime in later one way or the other.

I swear, it is the BEST.

More later.