duck for one
The local market with excellent poultry has whole duck on sale. I have made the really easy duck confit several times and love it. If I bought a whole duck and used the legs for confit what would be a good prep for the balance? Could I use the Merril's slow roast method on the balance of the frame? Flattened maybe? I have the time to cook duck this weekend but no company expected. Would you advise freezing the legs for use in confit later? Alternately I could hold them maybe 2 days in the seasoning and then maybe a few days after cooking? I have several times reheated them as I tend to have them finish cooking about 9 PM.
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2 Comments
Once you remove the legs, you will have the two breasts, two wings, and a little other meat, plus the carcass.
My natural inclination would be to pan sauté boneless breasts, especially with meat from a fresh bird. A bone-in breast roast might be a pleasant change.
I would freeze the wings with the legs (for confit) and make stock with the carcass.
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