you need this to make that - the reality of meat

We roasted three birds on Sunday but only ate two. Thats the beauty of wild food, you don't need to use as much because the flavour is more pronounced. So with the last duck I peeled off the meat and kept it refrigerated, that is until tonight. Wild Duck pasta sauce. A Ragu....a Bolognese? Who knows? Who cares! It was divine! Served on some Rigatoni, probably the wrong pasta to use but it ate really well, and made us smile. So like I mentioned earlier, these birds get treated with the utmost respect to get them to what ever form they take on the plate. And in the fridge right now......3 ramekins full of Ro's first Duck Liver pate. And by the little sample I've had......well....sexy! From this....

To this....

With a few shavings of this......