DGN @ BCF

A dainty dish was set before this knave at the Bird Cow Fish cafe/restaurant in Surry Hills: a duck leg; slices of duck neck sausage; celeriac, apple and fennel salad (I'd call it a 'slaw); and celeriac and apple puree. Like pork, duck can be the best or worst meat in the world depending on how it's done. Here, it was spot-on - succulent flesh falling off the bone, the skin slightly fatty and crispy. The puree was ethereal. Did I mention the fine sauce? As someone accustomed to jumbo dinners that leave me patting a lucky Buddha tummy, the delicate balance of familiar and uncommon ingredients was a marvel.

Meanwhile...I'm ploughing through "Harry Potter And The Deathly Hallows" (pre-ordered from Dymocks and picked up post-rush) before an overheard snatch of conversation or media report can ruin the ending.