roast duck

tonight i give you not just any old roast duck.  this duck was stuffed with the darling's maman's farcie recipe which i adapted using what was in the cupboard and fridge - bacon, sausagemeat, jamon serrano, black olives (pitted and chopped), onions and garlic, parsley and plenty of black pepper and a generous amount of nutmeg.  the darling usually says ah his mum would've used green olives and bayonne ham, but i tell you it tastes just as good with black olives and serrano ham.

the trick is to cook all that stufing pre stuffing the bird.  i usually also chop up the duck liver and throw that into the stuffing mixture just before it goes in.  cooks usually get first taste of the stuffing to make sure that the right amount of everything has been added.  cooks are usually highly critical and require several mouthfuls to ensure that all is just right!

of course when you have a serious roast dinner as tonight, there has to be roasted potatoes and plenty of red wine to wash it all down with.

so a salad of lettuce with the cheese is quite in order.