Lunchtime Review : Homemade Crispy Duck

In which I try pulling meat with a fork

The Menu.

Ingredients: Some bits of duck leg and a really hot oven

Preparation: Cooking at home

Cost: Free, we were given the duck

Amuse-bouche

My sister would be jealous, she loves this stuff. So does Mrs G. In fact other than vegetarians I don’t know of anyone else who doesn’t like crispy duck. It’s one of those super-meats like bacon that are universally adored by those with functioning taste buds and an omnivorous diet.

There is a quirky fact about meat that as you cook it it goes from juicy (good) to dry (bad) but then something miraculous happens. It crisps up and becomes amazing. If you see any menu items with crispy in the description you know its going to be tasty. This doesn’t happen in the herbivore world, crispy apples are great but celery (despite it’s crispness) is rank.

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