Sunday, May 18, 2014

Victoria Day weekend

From the big meal we served in honour of the Queen Empress.

That's Duck à la Water Scott. It's pretty simple recipe: the duck is roasted at high heat, apples are cored and cooked bonne femme style and then served on a large crouton fried in butter and then spread with  paste made from the ducks liver. Final touch, the apples are filled with a sauce made of Dundee marmalade and whisky. Absolutely straight-forward and simple but you can imagine Victoria and Albert having a meal like this at Balmoral after hunting.

My only regret is not digging out the good china and silver. I have no idea why I didn't—too focused in cooking I guess.

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