The Fletchers contribute to a wide ranging discussion on meat production and consumption, bringing in issues of health, the environment, animal welfare, government support (or lack of), taste and cost.
The duck soup suggested by Nichola was made from local ingredients including a wild Fife duck and for my first duck soup was apparently very good (I had assistance from a meat eater).
Duck soup (false moustache optional) recipe
1. Roast a duck for about an hour then take off the flesh and put to one side to cool. Keep covered and refrigerate once cool.
2. Put the carcass plus two onions, two carrots, stick or two of celery, fresh parsley, a couple of bayleaves, pinch of thyme (fresh f you have it) in a pot, cover with water and simmer for 3 hours until reduced to a stock.
3. Chop celeriac and carrot into cubes and fry in oil (plus a bit of the duck fat saved after roasting)
4. Add roasted meat, stock and a handful or two of pearl parley and lentils. Boil until the barley is soft.
5. Enjoy with some homemade rolls
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