Fourth dish!

Making the curry this afternoon I clarified the duck stock, not with any fancy eggwhite binding process, but by a method I invented myself - putting the stock in a container into the freezer, and taking it out when the top, edges and bottom have frozen, skimming the sheets of frozen fat off the top in big sheets (with an egg flip) and then pouring the liquid out into a vessel.

To make the curry part of the process includes bringing the stock to near boil.
But, I'll tell you about the curry later.

The unexpected fourth dish shall be called: Clear Duck Broth with Crusty White Bread.