I bought duck hindquarters for dinner tonight. Susan decided to prepare them for roasting in the oven. They got a sprinkling of salt and Chinese Five Spice and Rosemary leaves from a sprig that I brought in from the backyard.
After a good roasting, the duck hindquarters looked like this.
After a bit, we plated them with a small Ceasar’s salad and some chutney. We threw a Shishito pepper in for good measure.
Yum; I love roast duck.