Wednesday, 30 January 2019
We had duck for Sunday dinner last week, but a whole duck breast is a bit much for my youngest, luckily a teal provided a smaller 'child sized' option than the usual mallard breasts.
Duck breasts pan fried with poached pears and apples and some asparagus.
Plated up with all the trimmings
Monday, 21 January 2019
Thursday, 17 January 2019
Monday, 14 January 2019
Thursday, 10 January 2019
Monday, 7 January 2019
Roasts are great but variety is the spice of life so we opted to use the meat element of yesterday's Sunday dinner a little differently
Diced goose and duck breast ready for mincing.
Duck, goose, pheasant and a couple of onions minced.
Layering the cooked meat, sauce and lasagne sheets.
Cooked and ready to serve.