Grilled in teeny splash of olive oil and topped with a red wine gravy. So juicy!
Served with steamed purple cauliflower (which deepened in colour – not washed out – yay!), grilled slices of zucchini, and steamed white asparagus and green beans (which were warmed in duck fat – so evils I know).
Previous dinner posts from gomichild
- Crispy Skinned Salmon - B12 Booster! - March 28th, 2013
- Rather Flat Green Egg Pie - March 26th, 2013
- Chickpea & Baked Butternut Pumpkin Curry - March 25th, 2013
- Simple Salad - March 23rd, 2013
- 3 Courses - March 21st, 2013
White asparagus…..I am in Switzerland next weekend and intend to gorge myself on it for 2 whole days !! Just the best….. and those duck bosoms look fantastic! SO well cooked ! I might have served a hollanaise with it and skipped the gravy….a personal thing!
OOOOh! Yeah don’t often find the white variety fresh here.
I was lucky with the red wine gravy – gave a real sweetness to the duck.
Duck and purple things? OK. The white stuff can stay too.
Gravy is a funny thing. We Brits of course love it and serve it flavoured with the most unnatural things – OXO, I mean…WHO invented that revolting abberation!! – Lea and Perrins, Marmite etc..we also use it as a way of heating up roast meat that has been left to ‘rest’ too long and therein lies the problem for me….one totally lose the taste of the meat, and allow the false flavours of the gravy to take over. That’s why I am a Mintsaucewithlamb and a horseradishwithbeef and applesaucewithpork kinda person !
So deliciously goth!