But after spending 2 days marinading the duck I just had to share it with you...
Again the main course was scarfed down without any pictures, but I got the recipe from Domestic Sluttery so you can see it here:
So all I need to add is that it was weelll worth the wait in marinading time, the flavours were spectacular and although I think I still need to work out my oven temperatures (mine turned out a bit darker/singed), but very nice cripsy tasty duck.
I served it with pak choi and pepper stir fry noodles - even picky P liked it.
To follow up a light dessert was required, and again I stole inspiration from Olive magazine for these little ones:
Turkish Delight jellies (enough for 6):
soak 4 leaves of gelatine in cold water until softened. Put 4 tbsp rose -syrup, the juice from one lemon and 6 tbsp caster sugar in a pan with 400ml water and heat until the sugar has dissolved.
Squeeze the gelatine and add, stirring until dissolved. Add 6 tbsp Grand Marnier. Strain into 6 small glasses and chill for about 4 hours or overnight until set.
My variation above includes a rose water and raspberry creme patisserie that went wrong on the macaroon madness day and needed using up - a perfect paring!
One note on the recipe is that mine do not look the correct (read same) colour as those in the magazine, so I suspect they did not use Grand Marnier in the photographed recipe, but instead another pale orange liqueur like Triple Sec or Cointreau, which must work just as well :)
The Camden Road Cook
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