Sunday 21 February
Our weekend standard, purchased
from Bare's just about every other week.
We've been setting it out in the fridge to dry overnight, then dusting
it with kosher salt and roasting on a shallow tray at 400º convect, until the
skin browns and crisps and the internal temperature reaches 160º.
Accompanied this time with
tray-baked shallots and potatoes.
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