roast duck: sweat duck for 3 hrs @ 250 degrees covered; I added some brilliant goose fat and 1/2 cup (all I had) cheap black olives (I wold add a can of chea black pitted olives in future, and onions if you can have them)

then put duck upright o guiness can and roast 1 hr (at least) until skin is crispy

basil leaves removed from stems
pan drippings (not realy defatted, just the major fat drained off
also the goosefat had some old chestmuts and pan drippigs therein


dish out on cooked lentils, but nuke 1-2 mins to crisp skin, heat pesto-like yumminess


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