I've just divvied up a duck. It was a lovely day, and I thought I'd try a little amateur butchery on the kitchen table.
I fell upon a video online, with a French lady preparing a duck, taking the flesh off the carcass in one piece, calling it 'removing the duck's overcoat'. I had a go, and the confit has been started - the meat is sitting in salt as I type.
One medium duck should serve well, two good size magrets to eat this week, served with prune sauce. The two wings, legs and aiguillettes,will be confit, cooked and preserved in fat, so they'll be eaten in the new year, with salad. The carcass is being made into stock, which will be part of our gravy on Christmas day. The geziers, liver and heart will also be part of the gravy and stuffing. Not bad for £7.50. Oh, plus the fat and salt, call it £12. The fat will make roasties more tasty as well.
I fell upon a video online, with a French lady preparing a duck, taking the flesh off the carcass in one piece, calling it 'removing the duck's overcoat'. I had a go, and the confit has been started - the meat is sitting in salt as I type.
One medium duck should serve well, two good size magrets to eat this week, served with prune sauce. The two wings, legs and aiguillettes,will be confit, cooked and preserved in fat, so they'll be eaten in the new year, with salad. The carcass is being made into stock, which will be part of our gravy on Christmas day. The geziers, liver and heart will also be part of the gravy and stuffing. Not bad for £7.50. Oh, plus the fat and salt, call it £12. The fat will make roasties more tasty as well.
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