Tuesday 25 December
The weather was auspicious for the
holiday, and by that we mean warm-ish and no snow. This enabled us to fire up the smoker and
smoke us some ducks for Christmas dinner.
We stacked one bird on the upper
rack, another on the lower, which gave us three generous servings of smoked
duck breast for dinner, as well as abundant leftovers and meaty bones for
smoked duck stock. The ducks came out
mahogany dark, with rich skin and deep smoky flavor.
To accompany the succulent breast slices,
we made a batch of cranberry chutney, a platter of cornbread and sausage
stuffing, and brussels sprouts with parboiled local chestnuts and shallots. The chestnuts were a mite chewy, but that
didn't stop the Christmas train of deliciousness from steaming into the station.
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