Saturday night friends came over for duck and peaches. We are lucky to live 25 miles from a duck farm, and 20 miles from a wonderful fruit farm, and our friends had never had our roast duck. Cooked crisp in a hot oven (425) for 2 hours, stuffed with peaches and a few plums, marjoram on the duck, foil on top, onion on the pan with water, the duck was sumptious.
Menu
cucumber appetizer, with nasturtium blossoms
almonds
chardonnay
Duck with peaches
gravy/sauce - adding more peaches, ckn/duck stock, madiera, flour/merlot thickener
Julia's potatoes Gallettes - fried in duck fat, cook till nearly done, cool, grate, s+p, garlic greens
corn on the cob - baked in the oven
merlot
Our friends brought a delicious cob salad and beautiful local blueberry pie, and chardonnay.
Darling husband picked up the 2 ducks from Corwin for $33, and Wickham peaches for $8 and at Latham's farmstand 6 ears of corn, yukon golds (we had to use chefs), cukes cost $9
$50 plus wine. /4= 13pp.
We have duck and gravy leftover, to have with rice or gnocchi. No leftover corn to add to an omelette or quiche. Making duck stock for soup, of course.
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