Friday, April 14, 2017

Easter Meals, Dentist, Bowling




What a strange visit I had to the dentist yesterday, first I should tell you that I decided to agree to another couple of weeks healing as everyone tells me that the missing teeth are not really noticeable. Then we
proceeded with the filling. The dentist and the hygienist were discussing Easter dinner. The dentist isn't, apparently, much of a cook so will be eating with her mother who sounds like a good cook. She apparently roasts lamb much the same way as I do. Lots of garlic. The hygienist said she too would be cooking lamb (neither of them are Canadian born and bred by the way) which everyone loved in her family. Eventually I got to talk and tell them I was doing duck. Never had cooking discussed during a filling before. Then I got out to the receptionist/secretary and much to my delight she said she had been reading my blog and enjoying the recipes. She is the only person I know who has ever attempted Pekin Duck, she said it took her 3 days to dry it enough and she used a hair dryer to help. I remember reading somewhere that you should tie it to your antenna and drive around with it to dry it. Joke I think/hope. So, after all this, I was tempted to change my mind to cooking lamb, however, I decided not to. I haven't eaten Pekin Duck in years and then only in Chinese restaurants in London, England. It always used to be, and probably still is, a very expensive
dish.

So, I will not be getting my new partial until May now.

Came home earlier than expected of course, so kind of had to twiddle our thumbs til lunchtime. Then, we went bowling. Surprise, surprise. We bowled Wednesday in case I didn't feel up to it after my dental visit. However, I was fine so we went. I was given a packet of Dutch wafers as an Easter present. The ones we like best. Then I bowled two lousy games and one really good one. Matt beat me 2 out of 3 yesterday and we reversed that today. When I came home took some Hot Cross Buns out of the freezer for consumption today, Good Friday. The best ones (unless I make them) come from the Scottish store in the next town, but we haven't been over that way lately. Need to because I haven't got any Cornish Pasties either and theirs are excellent.

As I am planning to cook duck for Easter. I have had one in the freezer for a while. This is a classic dish for duck.

 Duck a l'Orange

1 Duck
Honey
2 oranges
port wine
Giblet gravy
pinch sugar
Extra orange juice if required.

1. Roast duck for 15 minutes per lb. and 15 mins. over. Start in a hot oven(425°-450°) then reduce to moderate (375°).

2. Prick the skin after first 30 mnutes so the fat can fun out and give a crisp outside. If wished, brush with a little melted honey to aid crispness. Garnish with slices of orange and serve, if wished, with orange sauce.

 Orange Sauce

Peel 2 oranges and cut the peel into very narrow ribbons, remove pith. Simmer in a litle water until tender. Make brown sauce with stock from giblets  but add a little port wine, the orange strips and some of the orange stock. If desired add a little extra orange juice and a pinch of sugar.


Source: Cookery in Colour

Have a great Easter
 

14 comments:

  1. I've cooked duck breasts, but never a whole one. Have a Happy Easter.

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    1. I used to cook them a lot in the UK Denise, geese too. Delicious and they used not to be too expensive. When we first emigrated we found them to be excessively expensive but a while back I did find a couple which were reasonably priced.

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    2. I took a class where we cooked a traditional English dinner. We had goose which is very abundant here - a nuisance really. I was surprised when the instructor said he went to Windsor to buy them. Heck, we could shoot them behind my house.

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    3. Only trouble is, wild goose is not the same as farm raised goose Denise, I have had both. I wouldn't call goose a traditional English dinner anyway although I do love goose myself. I thought you said you weren't allowed to shoot either the goose or the deer!!!

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  2. I love duck but I 'cheat' .... whenever we pop over to France (booze cruise) I buy a tin or two of 'Confit de Canard' ... pre-cooked duck legs in duck fat. There are 4 or 5 legs in each tin and they just need draining and popping on a rack in the oven to reheat. The drained fat goes into the fridge for use when cooking potatoes etc., and its such an inexpensive way of buying duck meat here! Suex
    Happy Easter by the way.... and thanks for the card which I'm about to open now.

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    Replies
    1. We can get those here, I should check them out. Never thought of doing that Sue.

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  3. I always see Peking duck on the menu with 'call 24 hours in advance' and it's the most expensive thing on the menu. I've never had it. Not a fan of duck.

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    1. I love duck and Pekin Duck is especially delicious JoJo. Does Russell like duck<

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  4. Happy Easter Jo. I tried out you Banana bread from a couple of weeks ago and it turned out lovely, especially hot straight out of the oven.

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    Replies
    1. I'm delighted to hear it Fil, wish you'd saved some for me.

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  5. Ha[[y Easter Jo. Enjoy all the delicious food you eat! I think it's funny the dentist receptionist reads your blog.

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    Replies
    1. Thanks Pinky. I will enjoy. Mind you last night we had salmon which would have been right up your street. I thought it was funny as well. Although I am delighted to get any readers.

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  6. How cool is it that she reads your blog?

    Love it.

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