And I'm sure you're right about the breed: it's almost certainly a Peking duck, which is indeed intended for all three (four?) of those purposes. I love that thing where they serve the meat & skin with pancakes at the start of the meal, whisk the carcase away and turn it into soup which arrives just nicely in time to round things off at the end...
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Date: 2006-10-31 08:17 am (UTC)And I'm sure you're right about the breed: it's almost certainly a Peking duck, which is indeed intended for all three (four?) of those purposes. I love that thing where they serve the meat & skin with pancakes at the start of the meal, whisk the carcase away and turn it into soup which arrives just nicely in time to round things off at the end...
Duck fat. Confit. Must make confit...