[Farfetch'd: Cooking Methods and Tasting]
Farfetch'd wasn't as plump as an ordinary duck. It was more agile, with a shorter neck, and its body was covered in brownish-gray feathers. Its chest and belly were creamy white, separated from its beak by a triangular, serrated pattern. It had yellow feet, three upright feathers on top of its head, and a distinctive black "V"-shaped mark on its forehead. It also carried a leek in one wing.
However, Galarian Farfetch'd were sturdier than Farfetch'd from other regions, with darker plumage and sharper eyes. Their "V"-shaped markings looked more like eyebrows, but they still carried leeks that had grown enormous.
Ingredients: Making a delicious Farfetch'd dish depended on choosing high-quality ingredients. Fresh duck meat and tender green leeks were the keys to success. The duck meat should come from a young, tender, strong, and healthy Farfetch'd. When selecting one, the greener and whiter its leek was, and the more intact its stalk and leaves, the better its meat was likely to be.
Cooking Techniques:
Preparation: Cut the Farfetch'd meat into chunks. If you didn't like the controversial duck head and neck, you could remove them. Marinate the duck meat briefly with salt and cooking wine to remove any unpleasant smell and bring out its flavor. Chop up its leek and set it aside.
Stir-frying: Heat oil in a pan. Once the oil was about eighty percent hot, add the marinated duck chunks and leek, and stir-fry them together. The dish was best when the duck was flavorful, its skin golden, and the leek fragrant.
Braising: Add an appropriate amount of stock or water to the pan. Once it came to a boil, turn the heat down low, cover the pan, and let it simmer until the duck was tender and delicious.
Seasoning and serving: