Asparagus with Pancetta, Poached Egg & Hollandaise Sauce
(√Dairy, √Gluten, √Pork)
Oven Roast Breast of Duck with Blackberries & Fondant Potatoes
Slightly over-cooked the Asparagus but they were still green and declicous. Wrapped them in Pancetta, grilled for service, served with poached Egg, Hollandaise Sauce and thickly sliced and buttered toast.
Pan fried the Duck and served with Fondant Potatoes, Green Beans, Carrots and Asparagus Puree (forgot to put it on the starter). The sauce was made from caramelised Shallots, Carrot cooking liquor, Orange Juice, Cassis, Redcurrant Jelly and Blackberries from the garden with Chicken Stock and Jul Lie and butter to finish. Very nice indeed.
Toasted Oats with Demerarra Sugar and thick and fruity Fruits of the Forest Puree, layered with Cream flavoured with Whisky and Honey. A delight although Tash thought they were a bit big. Maybe.