You don’t see them too often in kitchens, the duck press, but if you have a couple of mallards to cook for your girl, then after roasting the bird and making the stock you will want to introduce the remaining carcass to this utensil, and extract the last drop of all the wonderful juices the bird has to offer, adding it to your stock to reduce further with a few currants. The bird should be roasted quickly, fast enough to brown and crisp the skin, yet leave the wonderful breast rare and rosy inside. Wild rice will go nicely, and after such a rich dinner your eyes may glaze a bit as you recline on the lounge, wishing and hoping she will put her tits in your face.
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