During these dark days of winter, in this quiet time between Christmas and New Year's, it's nice to have a weighty philosophical question to consider.
If you had to choose, would you pick the slices of roast duck to eat right away, or a container full of rendered duck fat, for use in bringing glossy ducky dishes for months (OK, maybe weeks) to come?
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3 comments:
I thought of you on Christmas Eve, when I was waiting with my sister at the butcher in London. In addition to being able to pick your fowl from the selection hanging in the window, you can buy a tin (large, like maybe 2 pints!!) of Goose Fat. Only in Britain! We also bought sausages and "streaky bacon" which we had for breakfast on Christmas morning. Best bacon ever. Ever. Allen & Co., Mount Street, London.
Tell your sister to ready the guest room for me!
I'm all about the instant gratification. Gimme the roast duck!
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