This duck confit, above, is the starting point of our family Christmas lunch, being eaten today as this is the only weekend that we shall all be together. Roasted limbs half-buried in fat sounds (and looks) a little gruesome, but this is a method of preserving which will give the meat a wonderful buttery taste and unbeatable tenderness.
This will also be the first meal cooked by our new oven, which arrived yesterday. After 25 years of faithful service by our old Cannon cooker, we've upgraded to a shiny black (still gas-run, 'cause it's the best way) Hotpoint. So far, it's taken Mum fifteen minutes to work out how to power up the hob and, having used only four front knobs and no digital timer with the Cannon, I think we're all a little bit daunted by its technology. Nevertheless, we hope to come up with a nice festive meal in the next few hours, of which I'll post some pictures once it's made.
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