Last week Bob brought home this
(he's working at a country pursuits place)
so I had to do this
and more: I wore rubber gloves to pull its guts out; I haven't been fully assimilated into country life yet.
On Saturday I turned it into our Chinese restaurant favourite: Crispy Duck with Hoisin sauce and pancakes. The easiest recipe imaginable: put your duck into a medium-low oven for four hours, turn up the heat to high for the last half hour, take it out and eat. I meant to take a photograph of the finished dish, but it was a pile of bones before I remembered.
Does anyone know how to deflesh and brain the head without damaging it, I want to turn it into a trophy skull?
I have a portfolio to hand in on the fifteenth. After that I'm hoping to get back to normal blogging practise (Conan, have I spelt practise right here, I can't quite get my head around when it needs a 'c' and when it needs an 's', you're good at this stuff, perhaps you can explain it to me), so hopefully I'll catch up with you all soon. For now I'm stripping my poetry down to the bones and fattening up my prose.