Roast duck. So good. Tonight is night three, my favourite. Night one was the legs / thighs straight from the oven with roast veg. Night two was the breasts and remaining roast veg steamed over broad beans.
Night three, I strip the remaining meat and set aside, make stock from the bones and skin, munch on the cartilage while sorting those bits out, then make duck pilaf from the meat and stock. Night four will be more of the pilaf.
Thank you, duck. 🦆
I thought I had some home-made chook rub in the cupboard, but I was mistaken, so I dashed to the supermarket and picked up a couple of proprietary spice mixes. While I was out, I picked up a 16-pack of beers.
Anyway, in the bowl is a mix of soggy ingredients which soaked overnight in brine with the duck: dried lime slices, dried #fermented tomatillos, dried fermented plums, and chilli flakes. I've combined them with the buttered bread arses (chopped), the garlic, and a tablespoon or so of the spice powders, and jammed the lot into the cavity of the duck.
The beer is going into the base of the roasting pan, and will hopefully become gravy.