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Food porn, which means that three or four of you will be interested and everyone else will probably be bored witless...
Roast duck for dinner last night. A duck bought from the local Chinese supermarket. Third duck in a row from there with barely enough meat to feed two people, in spite of weighing pretty much spot on five pounds. I have a theory that it is some breed of duck specially bred for duck-three-ways, in that it produces superb crackling, barely enough meat for two, and a lot of very fine stock. And lots of duck fat for later use.
The five pounds included the head and feet, because this was a duck from a Chinese supermarket. They were discreetly removed and disposed of before Other Half, who gets queasy about this sort of thing, could see that it was indeed whole duck. Bread and onion stuffing flavoured with juniper berries and a small sprig of rosemary, moistened with the juice of half a lemon. Cooked covered rather than a proper roast. End result -- beautifully tender, moist, and flavourful duck, and what turned out after chilling overnight to be 400 ml of fat and 100 ml of seriously solid jelly.
The carcase went in the stockpot along with a large carrot and an onion, and more rosemary. Several hours gentle simmering, more carrot and onion, a couple of large potatoes and the jellied juices and chopped leftover meat later, a large pot of soup that's probably going do several more meals. If I consider just the roast dinner last night, the duck was ridiculously expensive -- but there's half a pound of duck fat in the freezer that would have cost me nearly as much as the duck did, and a couple of litres of excellent soup...
Roast duck for dinner last night. A duck bought from the local Chinese supermarket. Third duck in a row from there with barely enough meat to feed two people, in spite of weighing pretty much spot on five pounds. I have a theory that it is some breed of duck specially bred for duck-three-ways, in that it produces superb crackling, barely enough meat for two, and a lot of very fine stock. And lots of duck fat for later use.
The five pounds included the head and feet, because this was a duck from a Chinese supermarket. They were discreetly removed and disposed of before Other Half, who gets queasy about this sort of thing, could see that it was indeed whole duck. Bread and onion stuffing flavoured with juniper berries and a small sprig of rosemary, moistened with the juice of half a lemon. Cooked covered rather than a proper roast. End result -- beautifully tender, moist, and flavourful duck, and what turned out after chilling overnight to be 400 ml of fat and 100 ml of seriously solid jelly.
The carcase went in the stockpot along with a large carrot and an onion, and more rosemary. Several hours gentle simmering, more carrot and onion, a couple of large potatoes and the jellied juices and chopped leftover meat later, a large pot of soup that's probably going do several more meals. If I consider just the roast dinner last night, the duck was ridiculously expensive -- but there's half a pound of duck fat in the freezer that would have cost me nearly as much as the duck did, and a couple of litres of excellent soup...