SO I got a great deal on this beautiful almost 7# duck - as best as I can recall I had not made one in well over 8 years. I stuffed the cavity with a sliced lemon, almost a whole head of minced garlic and half a dozen garlic scapes. Cooked a little over 3 hours and basted with balsamic vinegar and honey. AND perhaps the best thing is I now have a whole pint of liquid gold duck fat!!
WOW is all I can say. I inhaled half in one sitting. The perfectly crispy skin was sublime.
Today I will be making garlic scape pesto. Need to hit the store for some good shredded Parmesan cheese. Add some toasted walnuts, good olive oil, white muntok pepper and pink himalayan sea salt and run it thru a good processor. I then jar some in 8oz plastic oyster jars as gifts and freeze the bulk in a 9 square silicone mold & vac pack them. One square is great for 2 burgers, steak, grilled chicken, smashed taters, french green beans or whatever.
Nemo your garlic should scape soon. Count your leaves and you will know when :-) AND those Egyptian walking onions should have topsets on them and look somewhat alien like.
Enjoy your Memorial Day weekend everyone as we remember those who gave the ultimate sacrifice for our freedoms!
Stay safe - stay FREE!
PEACE
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