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Douglas Spencer

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Duck [Mar. 17th, 2008|03:08 pm]
Douglas Spencer
What's the best thing after roast duck on Sunday?

Cold roast duck on Monday. Mmmmm.

In other news, I have just under a pint of duck fat, and just over a pint[1] of duck stock. I'm not entirely sure quite what I should be doing with either of these.

[1] which was unfortunate, because I was straining it into a pint jug...

[User Picture]From: ramtops
2008-03-17 03:11 pm (UTC)
Save the duck fat for roasting potatoes.

Turn the stock into soup.
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[User Picture]From: cdave
2008-03-17 03:36 pm (UTC)
I can confirm that both of these work.

In fact I still have about half a pint of duck fat at the back of the fridge. I might have to buy some potatoes tonight.
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[User Picture]From: darth_tigger
2008-03-17 04:40 pm (UTC)
I was going to suggest the first one.
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[User Picture]From: the_magician
2008-03-17 06:43 pm (UTC)
Grin, me too!

Are you coming to Eastercon? According to the last lists I saw you are doing a couple of programme items but don't seem to have a membership ...
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[User Picture]From: darth_tigger
2008-03-17 06:57 pm (UTC)
Er, that's right. Is it OK to join on the door? I've been terribly disorganised lately.
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[User Picture]From: the_magician
2008-03-17 07:24 pm (UTC)
Are you coming for the weekend? I have two weekend memberships going spare at the moment (unless I've got email at home!) for £45/each (it's £65 on the door) and you're welcome to one of them ... let me know, I'll ask Fi to get a badge sorted out for you and you can pay me at the con. If you know anyone who wants the other membership, so much the better, but you can just buy one from me ... looking at the day membership prices, it's probably better buying the weekend one if you're coming for two days :-)
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[User Picture]From: darth_tigger
2008-03-17 07:59 pm (UTC)
Wheee! Yes please! That's very kind of you.
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[User Picture]From: alexmc
2008-03-17 03:19 pm (UTC)
Roast potatoes? I'm told that goose fat is the best for that so Duck fat might be good too.

Perhaps you could freeze it until needed?
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[User Picture]From: dougs
2008-03-17 03:21 pm (UTC)
I think I'll have to -- I don't think I'm cooking again until the 25th.
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[User Picture]From: purple_peril
2008-03-17 04:37 pm (UTC)
If you strain all the bits out of the fat and put it in a sterilised (heated in the oven) jar or pot it will keep in the fridge for at least 3 months so there's no need to freeze it.
If you can't use all the stock immediately that will freeze very well.
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[User Picture]From: frandowdsofa
2008-03-17 04:42 pm (UTC)
wot she sed

Duck stock makes a great start for chinese noodle soup, like at Jabu.
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[User Picture]From: alienor77310
2008-03-18 10:46 am (UTC)
Either work quite well *lives in SW France, duck country*
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[User Picture]From: alexmc
2008-03-18 11:14 am (UTC)
Do you all walk like *this* down there?

(I was told that walk like Howard the Duck)
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[User Picture]From: alienor77310
2008-03-18 11:22 am (UTC)
I know some who do. Most of them are ducks.
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(Deleted comment)
[User Picture]From: alienor77310
2008-03-18 04:39 pm (UTC)

Re: Oi!

As a charentaise myself, I've had people wonder why I wasn't wearing felted wool slippers all the time... But I love living in Gers and intend to stay there.
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