Sunday, 20 September 2009
Roast Duck with Pancetta and Potatoes [#157]
Nigel was on top form tonight with this recipe and the dessert that followed (see'English Apple Cake'). A lovely free-range duck from Waitrose, ccoked slowly with big chunks of potato, diced pancetta, onions, and scented with fresh bay leaves, thyme and - my addition - fresh sage. After a couple of hours, the potatoes were crisp with duck fat and infused with herbiness. The gravy was made with the pan juices and crusty bits, deglazed with Marsala. Just heavenly - succulent duck, crisp potatoes, and some sauteed courgettes, all accompanied by a marvellous Californian Pinot Noir from the Sonoma Coast, a sumptuous meal indeed. The left-over duck will be shredded and stir-fried tomorrow with spinach, mushrooms, red pepper and noodles, with a teriyaki glaze.