August 8th, 2010
Roasted for a couple of hours, with some onion, herbs, garlic and butter inside to add flavour. Pricked all over to release the fat, which is excellent for roasting potatoes.
I found Daffy for a fiver at McKanna Meats – 21 Theobalds Road. They are only open until 2 on a Saturday, so they’d reduced the price considerably, to sell off their remaining fresh duck.
They are the best butchers I’ve ever been too – very friendly, knowledgeable and quite often cheap, but the meat is of a very high quality nevertheless. There’s always a queue, but it’s worth the wait.
Other Duck posts: