Duck Tale Part One

I bought two ducks at Walt's last week. It has taken them five days in the fridge to thaw. I cut them up today.

I laid the breasts on a bed of salt then added more salt. I saved one for dinner tonight.

I seasoned the gizzards, the legs and the lollipops with salt and pepper. Everybody goes into the fridge for twenty-four hours.

I roasted the bones and bits for brown stock. (Note: Roasting duck bones gives of the aroma of McDonald's. If you happen to have been a child in America, then you know this is a good thing.)

The skin and fat are rendering on the stove right now.

Tune in tomorrow we will confit the legs and prep the breasts for prosciutto.

Cheers.