I love duck, and the legs are really the best bit. So we roasted four today, long and slow. Two were eaten with a sauce made from the roasting juices deglazed with some Vouvray white wine, the juice and zest of a Seville orange and a dash of honey. A creamy sweet parsnip puree went deliciously with it, along with some dark, bitter steamed kale. The remaining two legs will be shredded and added to a stirfry tomorrow with Hoisin sauce, broccoli and spring onions. Yum!
Yum indeed. That sounds and looks absolutely wonderful!
ReplyDeleteI'm glad you're feeling a lot better now.
J x
i remember seeing Nigel do this. It sounded great. Which book is it in?
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