I roasted duck. In a few months time, OK in December then (who am I kidding), I’ll probably roast another one.
My first attempt wasn’t too bad. Edible. But definitely with loads of room for improvement. For example, the skin. Sigh. I wonder how the Pekingnese (there’s no such word, just for the record) are able to make the perfect Peking Duck.
This is what I did…
I will cook you again, Mr Duck, even though the only two people in the family who will eat you are The Hubby and I.