Ancestors

Toot

Written by ink and yarn on 2025-01-20 at 00:50

My birthday was mid-week, so we planned this feast for the weekend when we could hang out and enjoy the cooking process. :)

Roast duck, cooked low and slow. Stuffed with clementine segments, shallots, thyme, and a sprig of rosemary from the plant that's thriving by our front door. Glazed with delicious orange goo.

I tossed a couple of cloves of garlic into the roasting pan with the duck fat while it was cooking, then retrieved them once they were soft. Mashed them up with finely-chopped rosemary, a small splort of anchovy paste, and duck fat. Slathered that on boiled and flattened baby gold potatoes, then roasted those for 15 minutes while the duck was resting.

Sauteed shallots and green beans, topped with the clementine segments from inside the duck.

And a bottle of Beaujolais Nouveau.

[#]food #dinner #cooking

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