Bellerose and Duck
Duck is something people rather adore when they dine out, but somehow it gets a little neglected in the domestic kitchen. For under £10, you can buy a champion Donald or Daffy that will easily feed four key to delicious duck is rendering the fat. If roasting, this will ooze out and collect in the tray – you can scoop it into a bowl and refrigerate to use next time you want crispy duck-fat potatoes. If pan frying, the same thing will happen; the clear fat will seep out and you can collect it for later. It’s imperative to render the fat, otherwise you’ll be biting in to a flabby, soggy, yucky duck. Quack, quack, no.
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