Our Christmas Dinner actually took place on December 26, St Stephen's Day. That didn't affect how good it tasted or how much we enjoyed it. There are, after all, twelve days of Christmas. Kay's choice this year was duck and ,unlike last year's pheasant, more than worth whatever trouble it took to cook it.
So, here's our menu for this year's dinner.
BUTTERNUT SHRIMP BISQUE(click here for recipe)
ROAST DUCK WITH CAPER SAUCE, DUCK FAT OVEN-ROASTED POTATOES AND BRAISED ENDIVE (for duck and sauce recipe click here) (for braised endive recipe click here)
ARUGULA , APPLE, AND FENNEL SALAD (for salad recipe click here)
Everything tasted absolutely wonderful. If I were to do this dinner again, the only change I would make would be choosing a brighter vegetable. The endive tasted good with the duck and the potatoes, but there wasn't enough color and texture contrast.
Comments