As I alluded to earlier finding motivation to do just about anything is a struggle for me on a day-to-day basis, I make bread every 3 days a kind of sour dough of sorts, originally, I made a bread with yeast and held back some of the mix and allowed it to mature in the fridge, for a few days. The next loaf I made I repeated the process, I’m not one for folding and shaping and doing this that and the other to food. I’m a simple man, less processes that a food involves the better, please and thanks. I don’t mind letting things go or ferment overnight, bake the bread in the morning.
Ive been getting ducks from SuperValu Castleisland at what I believe is a bargain price of €6 it does my wife and I the same as a chicken for 2 days, plus it gives me duck fat. This I render out of the duck as I have little better to do and you make think it’s a complicated process, nope, trim the duck put the carcass in a large pot and put it on a low heat and leave it alone for an hour or 2 check it after an hour to ensure it hasn’t stuck to the bottom, it happens.
Once all the skins and bones etc. look crispy its done strain it into a large jar, I use a coffee jar with a lid Maxwell house or Nescafé make no difference to be honest. Allow it to cool and put in the fridge where it will keep indefinitely.
I also make stocks like I did in the 1st lockdown chicken bones roasted add some veg peelings and some dried foraged mushrooms, cover and boil for an hour strain and cool. nice simple base for a sauce or a casserole or a soup or even if you are that way inclined your own gravy. No granules needed. It’s very basic cooking skills that everyone should be able to do, but most people don’t.
Further to this I’ve began to make potato skin crisps, once ive peeled the spuds I wash the skins in cold water to remove the starch and allow them to crisp up evenly.
Store them in water until needed, squeeze off the water and toss in some oil and salt, or in my case some duck fat and bake in the oven at 180 for 15 minutes the best crisps ever.
Lockdown , Paul