Does anyone know how to get rid of dust on photoshop?
Yes, I suppose I could have actually dusted, you know, in real life….
But I think dusting a construction site is illegal.
If not illegal, it’s definitely stupid…. And I’m definitely not that.
The living room is 95% done:
The only things left are finishing the trim around the door and cleaning the inside of the fireplace.
Then I’ll dust.
For reference… Here’s the before:
We hope to move furniture in next weekend. Right now we’re debating whether to wax the floor first. As the dogs won’t be going into this room, they are not an issue. Poor Sedi, with her almost non-functioning back legs would never be able to stand on a waxed floor. Stop laughing – that’s mean!
Not much of note will be happening for awhile after this. Until the weather warms up and we can open up the upstairs to work it’s going to be all the little jobs that were left undone while the big things got started….
Naturally, I have a list….
Warning: Vegetarians may want to skip this next part.
All of you regular readers know that I am rather partial to Foie Gras.
My next favorite thing is Magret de Canard, or the duck breasts that come, specifically, from the ducks raised for foie gras.
They’re better than steak and are normally cooked the same way and served rare or medium rare.
They do have rather a lot of fat on one side making them challenge.
In summer when we cook them on the grill the risk is starting the neighborhood on fire (photo here).
In winter when we cook them inside…. Well, because of the mess I’ve refused to cook them inside for several years.
I am please to announce that I have found a solution: slow roasting.
Not only did it solve the problem of the splattering fat, the meat came out perfectly medium-rare all the way through.
Even mon mari agreed – it was as near perfect as it could get (without being done on the grill, he said).
Even the dogs approved – they got the fat!
Slow Roasted Magret de Canard
1 magret de canard
1 tbs soy sauce
Score the fat on the magret. Drizzle with soy sauce. Place in a roasting pan. Roast in a 200F (105C) oven for 45 – 60 minutes, to an internal temperature of 125F for rare and 130 for medium-rare. Time will depend on the thickness of the magret. Mine was fairly large, about 16oz (450gr) and I roasted it for 50 minutes. I use an external read meat thermometer.
No mess in the oven; no mess on the cook top; perfectly done duck.