Easter Sunday, a feast of duck

It has been so long since I last posted that I’m not even going to bother commenting. Onwards!

The big news chez nous is that we have recently replaced our kitchen. Gone is the poky little galley with the slightly yellowish walls. In its place a big, bright room with a huge island and a statement radiator. I’ll share some before and after pictures at some point.

Easter Sunday lunch, then, was a chance to flex some cooking muscles which we haven’t been able to do in a while. And it was delicious.

Duck and black pudding bonbons with sweet and sour roasted plums. We often make these bonbons at Christmas and, once the  confit legs have been brined, slow cooked in duck fat and then roasted the final stage is simplicity itself. The meat is so tender that it only needs a bit of black pudding and a pinch of Chinese five spice and it holds itself together perfectly in a sphere which can then be bread-crumbed and fried. You may note that head-chef D favours bonbons that tend towards the snooker-ball size.

Brined duck breast with cabbage, ginger cream and chilli oil. An Ottolenghi accompaniment - sounds odd, proved absolutely delicious. 

Cherry frangipane tart with clementine ice cream. D has conceived something of a passion for pastry recently and he does it very well. The ice cream is simplicity itself and lovely both on its own and as an accompaniment. 

After months of ready meals, sandwiches and takeaways, utter bliss.