February Wrap-Up Pt. 2 – Roast Duck and 3 Pepper Pasta

Yes, I know … I thought I was done too. And then I remembered there were a couple of dishes that I forgotten to share.

Spatch-cocked Roasted Duck

I spent $12 for this frozen duck and after thawing and spatch-cocking (remove the backbone and flatten), I sprinkled the top and underside with salt, pepper and some paprika for colour, and roasted using the cooking instructions/time on the package. Both the breasts were removed, wrapped up well and frozen for the future.

While roasting the duck, the fat was drained off periodically so I ended up with a bit over a cup of clean duck fat for future roasting and baking. BONUS!!!

Roasted duck leg, asparagus and boxed stuffing with duck gravy made from pan juices.

Home Made Semolina Pasta

I remembered I had some dried home made 3 pepper pasta noodles in the pantry so I cooked them up. The sauce was jarred Classico tomato and basil spaghetti sauce and hot Italian sausages. Another fast meal that didn’t cost a lot.


16 thoughts on “February Wrap-Up Pt. 2 – Roast Duck and 3 Pepper Pasta

    1. It was good, plain cooking as I didn’t fuss this time. I got three meals out of the 2 legs and the wings and there are still 2 whole cooked breasts in the freezer. Not bad for $12 CDN.

      1. I’m sure there will. Right now I’ve got the lamb (for Easter) and a whole turkey for … whenever in the freezer. I’m doing pretty well on the grocery budget otherwise. πŸ™‚

    1. I’ve added to pie crust and enriched bread … I’ll try to do some net surfing and see if I can find some other ideas. Right now I have bacon fat, chicken fat (schmatz) and duck fat in my fridge. Very decadent. πŸ™‚

  1. There’s nothing better than duck fat to fry or bake potatoes (though pork fat isn’ bad either!). I often buy duck legs and bake them, but never a whole duck (bad experience with tough & dry breasts has stopped me from doing it).

  2. I just had a batch of tagliatelle noodles that I made for a photoshoot but did not use, I had no idea you could store them in the pantry after they were dried! I guess it makes total sense since we store pasta in the pantry from the grocery store. How did you dry them? I had considered putting them in the freezer but feared that they would dry out too much, so we had them for dinner last night.

  3. I spread a large sheet on the bed in the spare room and spread them out there. And then I turned them over a few times over the course of the day … I left them out for 2 days to really dry and then lightly filled ice cream tubs with enough pasta for one serving since they were pretty fragile. I wonder whether making ‘nests’ might be more practical space wise. (Luckily, I can make small batches of pasta so there isn’t a lot to worry about.)

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