Every time I stop by the Happy Family Farms stand to get eggs (they have the best eggs) I ask if they have any ducks left. They never do. They are just that popular. They always tell me to check back at noon in case somebody doesn't pick theirs up. I never do. Finally I had a brief moment of enlightenment and I asked them to reserve one for me the following week. Now why didn't I think of that before?
The following weekend I felt like the king of the world walking up to their stand, knowing that this time I would not be leaving duckless. I was way too proud of myself. I shelled out $22 for a 5lb 7oz free range, organic duck – for those of you who are curious. That weight includes the neck and organs, which made me very happy. I love being able to use the whole animal. The neck, heart and giblets are perfect for stock.
6 Comments
Elly
23 Apr 2008 10:04 am
[this is good] YUM. I absolutely adore duck. They sell it for the same price at my butcher, although I have never bought it because I don’t know who will eat a whole duck! I wish they sold breast or legs separately. This looks crazy good.
Kimmie
23 Apr 2008 10:04 am
[this is good] This looks tres deliciouso. I like making duck for Thanksgiving instead of using a traditional turkey since I’m usually cooking for just a small group of friends or my boyfriend and I (my parents don’t “do” the holidays anymore). I’ll have to try this recipe the next time around. The dirty rice looks so good, even better that you made it in brown rice.
Erin
23 Apr 2008 04:04 pm
Duck is one of those things that, being from Wisconsin, I just didn’t really grow up with. Maybe if my dad had been more of a hunter. But I have no doubt this is tremendous food. Makes me want to give it a go.
shin
24 Apr 2008 01:04 am
[this is good] uuum!
Yummy(^^
MoOgooGuypAN
25 Apr 2008 12:04 pm
OMG…roasted duck and dirty rice looks F.A.B.U.L.O.U.S.
Yeehaw Murghi
07 May 2008 01:05 am
[this is good] Your pictures are invariably top-notch, but that shot of the duck and the dirty rice is insane. I can’t stop drooling. That one deserves to be listed next to the “food porn” entry in Encyclopædia Britannica.
Have you done anything with the stock? Or do you have any plans for it? I’ve got some myself, but I can’t think of anything really suitable for it—like, anything truly worthy of it. I’ve never used duck stock before, and I’m a bit concerned about it being very intense and rich, compared chicken stock. I guess it would work in some kind of a very rich and thick soup, but beyond that, I have no clue…
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