After weeks of reading classic cookbooks and autobiographies from the 20th century, I decided to make a retro dinner: duck roasted and sauced according to the instructions in Mastering the Art of French Cooking, Julia Child in her purest form. Last night, six of us ate the best from the two newly-roasted birds with crisp-tender broccoli and carrots, cranberry chutney, and a bit of crusty bread. Today, Lenny finished carving. Now my slow cooker is processing the bones and pan vegetables into duck stock, and we'll be eating various duck leftovers all week, perhaps.
2 comments:
Hi Mae, that duck looks delicious. I'm planning to do duck for Christmas this year with a recipe I found in my mum's 70s cookbook The Cookery Year. I don't know if you've heard of it, it's a Readers Digest cookbook, but anyway, I recommend taking a peek if you can find a copy. I get really excited whenever I open it. Although there are some scary looking recipes in there on how to serve a cows head whole(!!) All the best, Léonie
Thanks, Léonie, it was a good duck. A whole cow's head does seem scary.
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