My new ducklings have taken to water like - um - ducks to water!
Hilarious. The school was getting rid of them prior to holidays and as my grandmother hunger is still yet to be sated, I am stuck with small fluffy creatures. Ducks, like dolphins are especially adorable because they have a perpetual smile on their faces.
Here are the ludicrously entertaining Huey, Duey, Louie and Pooey learing to swim in my bath tub.
Addendum: Best roast duck recipe evar.
First you need to make stock as follows: Put the giblets ( but not the liver) in a small saucepan with, if possible, 2 to 5 tablespoons of white wine or vermouth; the small sliced onion, a little piece of carrot and a chopped unpeeled tomato. Let the wine bubble and reduce for couple of minutes. Add a little salt and a bouquet of herbs including parsley, time and celery leaves. Cover with three quarters of a pint of water and simmer gently for an hour or so.
To cook the duck, turn on the oven to low, gas number three, 330°F. If the duck has been trussed with wooden skewer thrust through the legs and its tail end rearing up in the air, remove the skewers so the duck lies flat. Rub it all over with olive oil. Put it on its side in the roasting tin, and leave it to cook uncovered for 30 min. Now poor from the tin all the fat which is run out. Turn the bird over onto its other side. Over it poor half pint of strained stock, hot. Leave it for another 30 min. Turn it breast upwards another 10 min for the skin of the breast to brown. Pour off the stock to serve separately as a source.
There will not be much surplus fat to get rid of, because most of it has already been removed by the first operation of pouring from the team. Heated quickly in a saucepan, adding what flavour you please, such as the finely peeled, shredded and blanched rind of Seville orange, the handful of stoned cherries, a few drops of orange or cherry flavoured liqueur and so on.
Do not throw away the fat from the duck. It is valuable for frying bread, for sauteing potatoes etc.
YOu chave no idea how valuable till you taste potatoes fried in duck fat.
Thank you to Elizabeth David and her French Provincial Cooking. If you can find a copy, snaffle it.