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I got a duck on sale a couple of months ago and it's been sitting in our freezer since. I decided to make it tonight. So we're having:
roast duck
gravy (home made natch, I don't touch Bisto)
apple sauce (also home made, but honestly, it's so easy to do)
roast potatoes (in the duck fat, hear my arteries clog)
Yorkshire pudding
carrots
red cabbage (for me)
peas (for Neil)
I think that's quite enough for a Sunday roast dinner. :)
roast duck
gravy (home made natch, I don't touch Bisto)
apple sauce (also home made, but honestly, it's so easy to do)
roast potatoes (in the duck fat, hear my arteries clog)
Yorkshire pudding
carrots
red cabbage (for me)
peas (for Neil)
I think that's quite enough for a Sunday roast dinner. :)
(no subject)
(and I'm all for coooking the potatoes in the fat-- I always bake mine covered with the chicken, sometimes on top of the skin, sometimes on the bottom of the pan.)
You're a much more knowledgeable cook than I am-- is roasting enough time for the potatoes to cook through, esp. if it's uncovered? When I do chicken w/potatoes I cook covered until the potatoes are done, then uncover to crisp up the skin.
(no subject)
for potatoes, I parboil them (peel, cut into chunks, put into water, bring to boil, cook 6 mins, drain). Then after I roast the duck, I pour off the fat, put it into a separate pan, and roast the potatoes (and do the Yorkshire pudding) at 400F while the roast cools and I make gravy. They don't crisp up as nicely if they're swimming in the fat at the bottom of the pan.