Whole Gressingham ducks are on offer in our local supermarket, which combines B's love of game meats and my love of a bargain. I had to work on Saturday, so B busied himself in the kitchen and had a roast dinner waiting for me when I got home. I know, right? Good husbanding.
He reliably informs me that he cooked the duck the Elizabeth David way, by first making a stock with the giblets and then poaching the duck for about an hour. The duck is then rescued from its savoury bath and popped into a hot oven for a couple of hours, to crisp up the skin deliciously. Some of the stock, a dash of wine, and a squeeze of orange juice made the gravy.
I only have four words to describe the potatoes: roasted in duck fat. That tells you all you need to know.
Enjoy with a glass of gutsy red wine and plenty of salt for your potatoes. Nom nom nom.
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