Saturday, March 9, 2013

Duck Bones

The culminating event for the two days of doing ducks was Thursday evening's 'duck bones dinner.' Gathered around the table left to right: Helen, Eddy, Jean-Paul, Christiane (in the kitchen as usual), and Greg. Before being called 'a table,' we toasted doing ducks in front of the fireplace with a nice champagne rose and a few nibbles. Our first course was fritons made this morning and a pate of pork made from the left-over duck neck stuffing. Yummy spread on bread,



The carcasses
Everyone took a carcass and began picking and pulling off the cold meat
My carcass
Did you know that in France it's good manners to just put your bread directly on the table? The plate you see is for gnawed duck bones and pieces of gristle.

Once the carcasses were picked clean, a big bowl of salad was passed, followed by a cheese course. We finished dinner with a platter of freshly sliced pineapple and some great sticky molasses bars that Helen made.

Here's my take on duck bones: eating them is a lot of effort for not very much meat. I think the fun of the evening is in the camaraderie and the wine!

Many 'merci beaucoups' to Christiane and her faithful helper, Jean-Paul for an enjoyable and very interesting two days of doing ducks!


3 comments:

  1. Great series of posts - we have enjoyed "duck bones " with Maggie and Bill at the Promilhanes vin nouveau soiree for the last few years. I have been inspired to buy duck to make confit today currently salting in the fridge!

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  2. Sue...good for you! Hope your confit is delish!
    OE...make sure it's domestic duck. Wild duck is a bit tough and gamey!

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