Duck Legs w/ Port & Dried Cherries - Cooking a day ahead?
I found Skigirl's description of doing this dish from Molly Stevens' book, and I would love to do this as a Christmas special. I think it hits all the cues of festiveness and celebration that I need.
But I have a big question, and Molly herself is silent on this in the book.
Can I cook this a day ahead, and reheat it? If not, it's a no go. If so, I'm all set.
re: Sean Dell
Well, it is possible to overcook braised meat, by cooking at too high a heat, but as long as you cook it properly in the 1st place, I'd say go for it. Cool and gently reheat in the braising liquid. Someone in the other thread complained about skimming the fat off, which will actually be much easier when it is cold and solidified.
My experiments with braised duck & rabbit have been still good or better on the 2nd and 3rd days.