We’re steering clear of turkey again this year. Duck seems to have established itself as the Bird of Choice for Christmas, around here. And, after much trawling through my cookbooks, we’ve decided to go with an old favourite. Dare I say it, it’s from Delia.
So, the line-up, as it looks at the moment is:
- Foie Gras de Canard on toasted brioche with dressed salad leaves
- Roast Seville Orange-Glazed Duck with Port Wine Sauce – from Delia Smith’s Christmas – with potatoes roasted in goose fat and organic vegetables
- Chocoholic’s Christmas Pudding – from the December Good Food Magazine
Rich enough for you? 🙂
I haven’t sussed out the wine yet, so we’ll take it as it comes.