Sorry about the Olympic pun- but expect plenty more of them as the London Games approach!
Anyway, duck was on special offer at the supermarket this week- and so it was time for some beak-to-wingtip eating.( My version of the highly fashionable nose-to-tail eating ).
I began by slow roasting the duck in the crock pot (see Cheap cheep! blog from March)- only difference is that I added vermouth to the cooking stock, as it is my current favourite ingredient with duck. This made a succulent roast dinner with about half the breast meat.
I stripped the carcass of the remaining breast and leg meat and made a duck and lentil salad:-
I put the carcass in the crock pot with some water, salt and two bay leaves and let it cook down to a nice stock over the next 5-6 hours.
I drained off the stock (most of which I'm going to freeze for another time) and then took the last meat off the softened bones for a Duck Chow Phan (see February blog for the recipe).
We had a vegetable stir fry earlier on in the week - and I kept back two three tablespoons of the beansprout and vegetable mix to experiment with making my own spring rolls to accompany the Chow Phan.
My own first attempt turned out well- once I'd mastered the technique of rolling the little beasts. Youtube proved invaluable here:http://www.youtube.com/watch?v=3Abqjo5A7rI
And here they are- fried and served with the Duck Chow Phan:
Not bad for one little bird ( and the duck did well too.)