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.