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

[ashnistrike.livejournal.com]

If I count what I get from the stock, I get many, many meals out of a chicken. But usually I'm just using it as the liquid for rice or pasta, so it's less of a centerpiece and more of an ingredient.

I don't usually end up cooking with schmaltz except when I'm eating locally. Good stuff, though. I should use it more often. Chickens have tiny internal organs; I can't get a meal out of them until I combine the leavings from several roasters.

So I guess, 2 meals plus ingredients for improving several more.

[acelightning.livejournal.com]