Duck

[ashnistrike]

My wife got me a 4 pound duck at Eastern Market, because she knows me and loves me.

Day 1: Roast duck with five-spice powder. Stock from the carcass.
Day 2: Yorkshire pudding baked in duck fat. Salad with duck cracklings.
Day 3: Fingerling potatoes roasted in duck fat.
Day 4: Duck liver mousse (padded with chicken liver). Deviled heart and kidney, plus one liver piece I accidentally left out of the mousse.

Still to come: risotto with duck stock and the remaining cracklings.

I'm not sure why I can't get a week's worth of meals out of a 4 pound chicken, which has twice as much meat on it.  Possibly just not as inspiring.

Comments

[redbird]

Oh, yum. I may have to do something like that Yorkshire pudding sometime.

We have a nice supply of duck fat from previous roast ducks (it keeps quite well in a tupperware container in the fridge), and one thing cattitude likes to do with it is roast potatoes.

[ashnistrike.livejournal.com]

It's actually not quite as rich a taste as Yorkshire pudding from roast beef, but still delicious.