What would you cook for the LAY?

Duck a l’orange, in a Cointreau and orange sauce, cooked by way of grill then oven for forty minutes to crisp up and also become tender, served with goose fat cooked roast potatoes, steamed vegetables and a chilled glass of Cremant to go down with it.

Dessert would follow, my own version of the Eton Mess including some lime zest and candied mango together with a nice port or whiskey sour concoction to finish the evening.
 
Back
Top