Twenty-eight dollars that cost - I shan't be filing this post under "thriftiness". I am making the most of the duck though.
I broke it down into its component parts, and put the carcass, …
… fat, …
… and wings, …
… into my steamed pudding bowl, …
… and put it all in a pot of boiling water for several hours.
Meanwhile, the legs and the meaty rump parts …
… were being salted, with a bit of garlic as well …
… in preparation for being turned into confit.
I strained the steamed duck parts …
… retrieving just under a cup of duck "juice" (no water was added, so it's not really stock), and just over half a cup of rendered duck fat:
The juice jelled solid when it cooled and will go into the freezer.
I picked all the little bits of meat off the bones …
… and pounded them with some of the fat and some thyme from the garden:
The mixture went into a couple of little ramekins, and I poured a little more fat over to seal it:
I didn't have enough fat for the confit, so I opened one of the tins of duck fat my sister-in-law gave me a wee while ago …
… and used some of it to extend what was left of the fat rendered from the duck, so I had enough to cover the legs and rumps:
I also added a bit of thyme from the garden. After about 6 hours in a 90°C oven I had this:
Which I let cool, then put in the fridge. I have to let it "mature" for a week or so before I can excavate the duck from the fat and do something delicious with it.
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