The Meerkat cometh

Sorry to disapoint those who saw the title and thought that maybe I had eaten a Meerkat, but this is one of my other passions.

The next update to Ubuntu Linux will soon be with us.  I can't wait.

Details of what is new here:

If you haven't used Linux for a while or wondered what all the fuss is about, then release day is the perfect time to try a new install.  If you do, I will promise to answer any questions you have in a friendly and accommodating way.  It is the least I can to for a community that has been providing me with free desktop software for over 5 years.

Return of the Quack, once again

As only did half a job of eating the duck in the last instalment, there was more eating to be done.  As you may recall I had made some stock and reserved the duck breasts.

In my mind I had a lovely cleansing oriental soup to wash away the excesses of the weekend.

I warmed up the stock (this really should be clarified for the perfect effect, but it doesn't affect flavour) threw in a couple of star anise, rehydrated Chinese mushrooms and let it bubble for a couple of minutes.  At this point I added some good quality udon noodles and cook until tender.

Meanwhile I scored the duck breast and seasoned lightly with 5 spice and seared, leaving very rare in the middle (it is going to sit in hot stock until you eat it).

Dish up the stock, mushrooms and a portion of noodles into a bowl, add some fresh watercress and finish with the sliced duck breast.  Awesome Sunday tea.

Better start eating some gamebirds before they go out of season.  Until next time.

Return of the Quack

Well, a quick trip down to the supermarket produced a special offer on ducks.  One whole duck for £6..  What do I do with all this meat between 2 ?

As it was Friday night and I was hungry, I decided simple is best.  I butchered the duck, removed the legs and wings and filleted off the breasts.

For tonight, I decided that I would fast roast the legs and wings and serve with salad and chips.  Oven set to 220C wings and legs in for 40ish minutes.  Chunky oven roast chips in at the same time et voila !

All very good, very nice and just what I wanted.

Whist I roasted the legs and wings, I chose to roast the carcass (and subsequently boil for a couple of hours) to produce a deep flavoured stock.  I will use this later along with the duck breasts.