And welcome to my duck segment, take two.
A quick note on the video for today: If you are squeamish, you might want to skip it.
Ok, that’s out there.
Anyway, once we got the duck home and defrosted, we took a closer look at the packaging.
Now, we had an entire day to get used to the fact that our duck had a head.
A head that we had to remove.
But we had no time at all to reconcile the idea that it had its feet too.
And that those would also have to be removed.
In addition, I would like to point out that this duck was presented in what the package said was the “Buddhist” style.
Which means no innards, but head and feet.
I’ve never wished for a giblet so much.
In any case, we decided to just get to it.
What transpired was the following:
Yeah, so that was that.
Once it was all butchered, we covered it in salt, pepper, and sage, and then roasted it.
According to Julia Child, which called for it to hang out in the oven for around 2 hours.
We also made potatoes tossed in duck fat, rosemary, salt & pepper.
And some garlicky green beans.
We didn’t get one of it in one piece, but it both smelled and looked delicious.
Also, a duck has a lot less meat than say, a chicken, so it was a little tricky to extract it all.
By the end, I was kind of half pulling it, half hacking at it.
The final verdict: We are glad we acquired the experience of butchering and roasting the duck.
We feel like it adds to our street cred.
However, at the end of the day, removing something’s head and then proceeding to eat it is a bit guilt inducing.
Maybe because we’re amateurs.
And while the duck was quite good, I’m not sure it’s something that will make our regular rotation.
I was comatose on the couch for the rest of the evening, basically.
And there you have it chickadees.
How to make a duck.
If you know nothing at all.
Which is how we operate.
Have a good Monday!