a recipe, to reward you for reading about my non day.
I appear to have accomplished very little today. I blame this on Helena's newfound passion for hurtling drunkenly around the house pulling things off shelves and out of drawers, leaving them behind like a trail of breadcrumbs to help her find her way back to the wood. A trail that I, like the birds in the story, keep picking up in her wake. This is as much fun as it sounds, especially since my co-picker upper (Z) has spent the day in his own hobby making frames that we don't need out of pieces of wood that we also don't need.
I did cook a divine duck dish though, and if you wish so can you if you follow the steps below:
With pestle and mortar I pound together allspice berries, mixed spice, grated nutmeg and some salt and pepper. Lay duck breasts on a chopping board and with a sharp knife score the skin, the rub on both sides with the spice mix. Lay the duck breasts (skin side down) into a cold wok and slowly bring it up to medium heat. The duck breasts will sizzle satisfyingly in their own fat. Leave them to it for 12 minutes, then turn onto the other side and cook for 7-8 minutes.
I don't have any pictures of the finished product because we fell upon them like hungry beasts and devoured every morsel.
I did cook a divine duck dish though, and if you wish so can you if you follow the steps below:
With pestle and mortar I pound together allspice berries, mixed spice, grated nutmeg and some salt and pepper. Lay duck breasts on a chopping board and with a sharp knife score the skin, the rub on both sides with the spice mix. Lay the duck breasts (skin side down) into a cold wok and slowly bring it up to medium heat. The duck breasts will sizzle satisfyingly in their own fat. Leave them to it for 12 minutes, then turn onto the other side and cook for 7-8 minutes.
I don't have any pictures of the finished product because we fell upon them like hungry beasts and devoured every morsel.