Wednesday 26 February
Harold is back from his
trans-chunnel voyage, so we are fortunate that the Co-op packages duck legs in
threes (fervently hope that this is not due to nuclear effluent in local
wetlands).
Seared the duck legs in butter and
oil, to get some fat out as well as browning them, but duck legs aren't very
fatty, so we helped it along with some schmaltz from Sunday's chicken
broth. Then added more butter and a
batch of rough-cut oyster mushrooms, so they could brown a bit as well. Then threw in a dollop of chicken broth, and
covered to braise until tender.
Once they were, we plated the duck
and mushrooms, and made a quick sauce out of the pan gravy, a tablespoon of
(Oxford!) orange marmelade, more butter, and a scatter of fresh tangerine
wedges.
Duck and citrus are friends.
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