I'd like regular ancestral cooking emails!
Roast local duck with roast local carrots, beets and radish (if you’ve never roasted radish, try it; they’re lovely!). I cooked up the beet greens too and then served with some sourdough barley bread (pic a few posts back).
My favourite bit about roasts is pouring the fat and juices form the pan all over my bread.
Anyone else can’t be bothered with making ‘proper’ gravy?!
Duck from Flavio (@valledelsasso), carrots and beets from Irene (@valdisieveintransizione’s #mercatointransizione) and barley from @spaccio_bio_molinorosso. Thank you for doing what you do.