Something frozen in a previous age, the Cretaceous probably, I thought it might be a dinosaur egg but it turned out to be a potato. Now I remember, they were boiled in salt water and frozen to avoid them growing branches as they do when neglected, which is why they are rarely picked up by the sack, even a small 5LB sack tends to go old.
The idea today is to fry potato in duck fat reserved from Christmas to see if duck fat is all that it is cracked up to be, and to learn for myself what those French-trained cooks are on about.
The plate includes duck itself, also reserved from Christmas.
