Yes. And even in a Western context, if you're doing what I'm doing, and treating it as rendered fat and soup bones that will give a couple of serves of meat as well, it's still a superb bird. This week's cost me $10, which sounds expensive (by local standards) in the context of "slabs o' meat and throw the rest away" cooking, but if I bought a tub of rendered fat it would cost me around $6-7 anyway.
The only problem with it is that if you don't realise what you're getting (which I didn't, the first time), it could be a bit embarrassing if you were expecting to serve a Western-style roast to four people. :-) I *expect* duck to have a low ratio of carvable meat to raw weight, but not quite that low.
Hm. Thanksgiving's coming up. Duck leg confit to go with the turkey...
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Date: 2006-10-31 05:16 pm (UTC)The only problem with it is that if you don't realise what you're getting (which I didn't, the first time), it could be a bit embarrassing if you were expecting to serve a Western-style roast to four people. :-) I *expect* duck to have a low ratio of carvable meat to raw weight, but not quite that low.
Hm. Thanksgiving's coming up. Duck leg confit to go with the turkey...