I've never cooked ramps before so I'm going to ask for feedback on my proposed dinner for tomorrow night...
I have 2 ducks from John's live poultry I'm going to break down tonight. I'm going to wrap and save the boneless skin on breasts for later this week. I'm planning on slow roasting the legs, and spooning off some of the fat as they cook. I have some very nice bite sized yellow potatoes I will boil. I'll then use the duck fat to brown the potatoes with sliced crimini mushrooms and toss in the ramp leaves at the end to just wilt.
So - roasted duck legs and duck fat browned baby yellow potatoes with crimini and ramp leaves.
Thoughts, suggestions, warnings?
[edit] Oh yeah, I was going to pickle the bulbs and stems [/edit]