The deadliest, jelliest site ever. Brought to you by Niamh Shaw

Given Craig and Margaret’s vocation, it is not unusual to return from a trip to South Island with various species of carcass in various stages of thaw packed in the suitcase. Husband’s, that is. I try to ensure my wheelie bag is too full to admit offal.

After his duck shooting weekend, Husband returned to Auckland triumphantly bearing three plucked, frozen ducks. Since then, they have resided in The Outlaws’ freezer. Rosina was saving them for a special occasion – or more likely, whenever she could recollect their presence in the freezer.

Yesterday, on the occasion of The Bro’s birthday, the ducks were pressed into service for dinner.

Craig sent specific, pithy yet precise instructions for the cooking of ducks. For whoever is interested, here is his recipe.

Duck au Craig

Ingredients
Plucked duck(s)
For each duck:- 1 cup ginger beer OR orange juice

Method
Preheat oven to 160°. Chuck the duck in an oven bag, followed by the ginger beer or orange juice. Seal. Roast for four hours. Craig didn’t mention anything about turning the bag periodically, but I wouldn’t be so brazen as to suggest it was an oversight

I faithfully repeated these instructions upon handover of the ducks. Unfortunately, I can’t tell you how it tastes, because a) I don’t eat duck and b) Rosina used an alternative recipe for Orange Balsamic Maple Glazed Duck. This was mainly because it only called for an hour and a quarter in the oven which, at eight o’clock, sounded like a better option.

Apparently the ducks were tasty but a tad dry, with crunchy bits that tasted like shotgun pellets

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