I'd already planned on roasting a chicken for this week's meals ($2.99/lb for the organic fryers at New Seasons) but when we walked by the Cerigioli Gardens stand at the Montavilla Farmers Market this morning and saw the sign reading "fresh duck," Quyen and I both swerved over and asked to see what they had. The vendor opened the cooler lid and we stepped back in shock at the monster poultry lurking inside. But then he said those were the turkeys, and pulled out a smaller bird from underneath.
The chicken was roasted as planned, but early enough in the day that I could let it cool and take it apart into legs in one container and the breast meat in another, covered with the juices from the pan to keep it moist. The carrots that roasted underneath the chicken and the two heads of garlic I put in the pan are ready to add in at lunch or dinner. Quyen and I ate the hot salty roasted chicken skin from the breast; I put the carcass into the freezer for stock.
The duck roasted at 425F for 50 minutes on top of celery stalks, then I flipped it over and roasted it for another 50 minutes. We were supposed to wait 15 minutes before carving it but only made it to 10 before tearing into the meat, which looked overcooked to the eye but ended up being amazingly tender, even the legs. Quyen's making soup out of the bones, which is pretty much all that was left. It was a very good dinner.
fresh watercress in mustard vinaigrette | wild rice blend cooked and mixed with sauteed chard, shallots, and fish sauce