Cooking with Jonny69: Duck Bolognese

[Glaucus]

Originally Posted by Jonny69

I think it's finished now. They do them half price about every other month I think. Seems to be a regular offer.

Excellent i will have to keep my eyes peeled.

[Will]

I seldom have much duck left to do anything with it once I'm finished!

Sounds nice though!

[iCraig]

I'm going to give duck a go this weekend. IIRC it's very fatty so it needs to be roasted on a grill so the fat can drip out yeah?

[Glaucus]

Originally Posted by iCraig

I'm going to give duck a go this weekend. IIRC it's very fatty so it needs to be roasted on a grill so the fat can drip out yeah?

That's what I do. I also cut all the way to the meat. In a criss cross fashion. Like you do on ham. Forming 1cm diamonds.

And every 20mins tip it up to pour the fat out the cavity. Even with this there will still be more than enough fat to keep it tender and tasty.