Monday, 27 February 2012

BBQ Duck

Such a joy to come home and find that my wonderful husband has BBQd a whole duck, splitting it right down the breastbone so it cooked in just over an hour. Perfect roast potatoes (in a tray on the bbq, in duck fat, of course), steamed broc, and a couple spoonfuls of sweetly acidic stewed plums complemented the succulent fatty duck legs and wings.

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