dining on duck

Well, we dined on duck a couple of weeks ago, and then I threw the carcass in the freezer to deal with later.

Pulled it out again at the weekend, and boiled it up for a couple of hours; we were driven demented by the aroma! And last night I stripped the meat off it - I was astonished at how much there was clinging to the bones. There was enough to make a risotto, or a stir fry.

However, according to the Met Office, a cold week is coming. And as we work at home, today I shall add chopped veg - leeks, carrots, celery, courgettes, potatoes - and some barley to the stock, *and* the duck meat … to hell with it.

And we shall feast on duck surprise soup for the rest of the week’s lunches. Yum.

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