rikibeth

shadowflyer's birthday duck, that is.

"Lacquered Duck Bathed In Rich Sauce" from Lobscouse and Spotted Dog, the Aubrey-Maturin cookbook.

Which is in the fridge, marinating, as we speak. On a roasting rack, not hung up, because our fridge is not really suited for suspending a duck.

Anyway, what he forgot to mention about it was the totally inadequate job the (mechanical?) plucking equipment had done before the duck got to the store.

Leaving eleventy gazillion pinfeathers stuck in the skin.

And, you see, I am passionately fond of ~~small iced cakes~~ crisp duck skin. Which this will be, as it's air-drying overnight in the fridge and has a honey-vinegar glaze besides.

So I didn't want to be eating eleventy gazillion pinfeathers.

So I sat there for at least half an hour with a pair of eyebrow tweezers, yanking out all the damned feather bits.

I hope it's worth it.