Gressingham Duck with roasted vegetables,

Well I'd get no marks for presentation  if Michel Roux jnr could see this plate...or heaven forfend...Monica. I'd be in deep trouble! But 'A' absolutely loved it.   This was my way of apologising for recent hurried suppers. Although truth be known this was very quick to prepare...although a little longer to cook.


I pricked two Gressingham duck legs with a fork and then placed in an oven-proof dish.  Added a little olive oil, parr-boiled potatoes, bay leaves, sea salt and crushed black pepper. Then cooked in a moderate oven for about an hour,until the skin was all crispy and brown and the meat really succulent and tender.

Served up with steamed cavolo nero (black tuscan cabbage) and sweet bunched carrots and grainy Dijon mustard for me...


...and A's favourite way with gravy,a warm baguette,Colmans English mustard, on a tray in front of the television...preferably watching something involving nature presented by David Attenborough...

This would work really well with a redcurrant sauce made by shallots, redcurrant jelly and red wine vinegar...mmm... a nice mid-week treat...