Food

Forgot to take after photos, but for our duck I went for:

1. Night before - trim, prick skin all over, slowly pour boiling water, pull out the excess feathers that became exposed from the skin stretching
   
2. Light rub of clementine zest, rosemary, bay, pepper, salt
   
3. Out hour and a bit before the next day, bit of a dab off, more salt, more pricking
   
4. On a trivit of various veg
   
5. 40mins per kg at 180° + ~20~ 35min to rest
   
6. Sauce made from the left over liquid from F&M Clementines preserved in port
   
   
   

The closest to an "after" is the epic leftover duck salad from 1½ legs, beans and red cabbage.

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