Kitchen Diary: Cooking a Duck at Tsuchida Cottage

Roasting a duck (in our tiny oven)… Found a duck a few months ago add a restaurant supply food store kind of place, frozen, from Malaysia, about nine dollars.

nothing fancy / just score it, salt it, stash it for 90mins-ish. Maybe add soy sauce along the way. Cut it up and eat (obv).

Barely fits + dont have a rack to help air circulate but hey… i have other skillz

Update: finished/ resting

Update: fat in a jar

Update: broken down wings, legs, breasts

Update: small pieces / crispy juicy salty goodness

Update: carcass awaiting something – soup? 

Update: deglazing pan with sake (to make a jus)

Update: Oh yum

Whatcha think?