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.
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