Red and purple fingerling potatoes, also tossed in duck fat and sea salt then roasted.
Duck mushroom tomato soup. Start with duck stock, of course. Brown various types of mushrooms in butter and duck fat. Peel, salt, and roast tomatoes (gets rid of excess water; water dilutes soup and is to be avoided). Put the tomato skins in a food processor with walnuts, garlic, a little duck stock, make a tomato pesto. Skins have lots of flavour and not much water, so they work well for pesto where the tomato flesh wouldn't. Saute celery and shallots in the pesto. Add it all to the duck stock and simmer awhile. Prettier if you clarify the stock but I didn't bother.
