Nose To Tail At Home

The fresh, peppery radishes make a perfect foil for the rich birds.

I know, I know.  Radishes are the best in the spring.  I just wanted to have duck, and it had been so long since I had radishes that I decided to just buy the radishes that were available at my local Megamart.  Cut me a little slack, please?

To make the radishes I needed some duck fat, so I scored the skin on these duck legs–poorly, might I add–and browned them all over before sticking them in a hot oven to finish them and to crisp the skin.

In the mean time, I separated the radishes from the leaves, carefully washing both.  Once the duck had finished cooking, I set the legs aside in a warm place and popped the little red bulbs into the oh-so wonderful rendered duck fat.  I think I’ve mentioned it before, but I believe that duck fat to be the most delicious thing on the planet.  For five minutes, I moved the radishes around, watching them change slowly from red to pink.

After the five minutes had elapsed, I added the leaves to the pan and a bit of salt and pepper.  The leaves wilted from the carry over heat just as they were plated.  I added some extra fat on the plate for bread sopping.  I really do love duck fat.

The radishes were wonderfully crunchy, peppery, and great with the duck legs.  I do believe that I’ve gained a new appreciation for the little fellows.

One down, seventy seven to go.