Slow cooked roast.

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More intricate this time.  From doing work on the grill to create a much lower and slower cooking environment to scoring the fat for better rendering results and else.  It took longer to figure the temp, get the grill up to speed.  Now I will check every quarter to half hour, to get and maintain between 250 and 300.  I wish I  could do better, and it might end up being stable.

It is cold, about 10° F.  Still in pj's, a t-shirt, socks, and flip-flops.  Though the grill creates a wonderful little zone, mostly, once lit and going.  I seem to handle "the cold" fairly well.  Morning or night, even working with frigid water, once I got used to doing that.  Even when quite ill.  Oh, and my feet remain in excellent condition from the pedicures.  Still, I am hoping to afford one next month.  They really help.

I emptied the ducks water, setting the pan over for a refill in the morning.  The dishpan material is far superior in the cold.  If it holds up, that will be my choice.  The other, harder, plastic chips, even freezes faster.   I know I can put up the water when it begins to freeze over.  That means the duckles are finished for the night.  I don't pull it until then as I prefer them to eat, drink, and bath as much as possible.

I am slightly surprised no other ducks were lost.  I think two others were bitten, for sure.  The bite can kill.  They are all looking good.

I've done some dishes.  A shower after my next check on the roast.  Then the dishes that were washed will get a soak, and more small batches of dishes soap soaked, and a recycling of laundry.  Oh, I must admit, non-stick really... can be good.  I had a pan of... something, out for... a while.  One quick sudsy soak and done.  Yeah.  Cancer?  If what I have already done doesn't merit it, and age doesn't induce it?  I expect a crocodile or meteorite will finish me anyway.  ;p  I am hoping to work through the roasting process.  Earn it.  So hungry, for work as well as food.  Later.