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
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
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.
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