So much indignation on the radio, on TV. Energy wasted!
Toby stays the night. I roast a duckling. Instead of cooking the bird whole, I follow my new routine. I joint the duck, and having pricked the pieces all over brown and crisp them, The breast which requires little cooking and should be served pink I reserve and set aside. The legs and wings can now be cooked very slowly in the fat as for a confit. Additional fat can be used to confit turnips or other root vegetables. Although I have used this method for game birds and for chicken it seems to me that applied to a duck in can scarcely be bettered.