Wednesday, 14 January 2015
Pot roast duck
We are gradually reducing our number of drakes and cockerels. They are surplus to requirement and through the winter they are simply food eating machines. So on Sunday we slaughtered a khaki campbell drake and pot roasted it.
We cooked it in a stock made of water, a glass of red wine, a stock cube, carrots and mushrooms. Two hours of simmering later and we had a meal ready for eating.
When I plucked the drake, I kept most of the feathers. They will be used later in the year, along with feathers saved from other birds we have slaughtered or received as game, to make a quilt. Meanwhile, we have 5 more drakes and 3 cockerels to consume.