Things to do with a duck

[nonelvis]

On Sunday night, I roasted a duck we got from our friends at Mack Hill Farm. It was a Pekin – a breed Frank and Lisa tell us is especially mean, so I'm feeling particularly un-guilty about having eaten it. It was noticeably more flavorful than commercial duck, and since the vast majority of commercial ducks sold in this country are Pekins, it was easy to compare this duck to one we could have purchased at the supermarket.

On Tuesday, I rendered the leftover pieces of duck fat. Dinner that night was CSA potatoes roasted in duck fat, and a salad of CSA greens plus some roasted golden beets.

Tonight, it's leftover duck and vegetable fried rice, fried in, you guessed it, duck fat.

Tomorrow, I will make duck stock from the carcass. Some of that will go into lentil soup; the rest will go in the freezer.

I haven't quite figured out what to do with the duck fat I'll still have left over after tonight – possibly roast the last of the CSA carrots and parsnips – but I'm sure I'll come up with something.

And that, I believe, is how you make use of a duck.

Comments

[biichan.livejournal.com]

I'm with nonelvis, it's awesome. We have duck at our house instead of turkey at holidays (including Thanksgiving) and it's so much better.

[nonelvis]

Ooh, good idea! Except then we wouldn't have any leftovers for gumbo ... though I suppose we could always make an extra duck. What a tragedy.

[fonticulus.livejournal.com]

If you made two ducks, you'd definitely have enough fat for confit. Everyone wins! Except the mean goose-raping ducks, but that's their problem.