Anna: I thought this menu had a bistro feel to it. Which seemed right for a Friday night. But I had a bit of a potato issue. They all stuck to the bottom of the roasting tin.
Kirstin: But it worked out ok.
Emma: They were very nice!
Anna: I hoped with all that duck fat swimming around they wouldn’t have a sticking problem. Now, if I’d just let them be, eventually they would have been ok. But I did hack away at them slightly.
Kirstin: That probably added to the crispiness though. Next time use some of that Teflon stuff in the bottom of the roasting tin.
Emma: Yes, that would solve the problem.
Kirstin: The duck was yum!
Emma: I liked the crispy skin.
Anna: I liked the crispy skin too.
Kirstin: I don’t do crispy skin.
Peter: Neither do I.
Anna: That’s why you both are thin. And I’m not. Though Emna is thin and she does skin.
Emma: Not as thin as Kirstin! It was a bit confit-ish. Nice crispy skin and really tender meat underneath.
Anna: I’m really pleased with this. And it was dead easy. Bung in pan, leave for 2 hours, hack at potatoes, meal served!
Kirstin: Having the green salad on the side was a good idea. Something to cut through the richness of the duck and potatoes…..
Anna: I spent a little bit too much at the cheeseshop this afternoon, but I got all excited by the arrival of this year’s vacherin!
Emma: That is indeed a huge piece of cheese.
Kirstin: Ah, vacherin……
Anna: Now onto these beautiful meringues. I do like a good meringue. And I was sucked in by Nigella’s description of them being “the colour of oyster silk lingerie”. All very French!
Peter: It doesn’t fit into the mouth easily. Everything is sticking to the spoon. It must be the butterscotch sauce.
Anna: It’s a toffee sauce. What’s the difference between butterscotch and toffee anyway?
Peter: Isn’t it the same thing?
Emma: One’s got more butter in it than the other.
Kirstin: And one’s got more toff. Who did biochemistry again?
Anna: This only had 15g of butter in it.
Kirstin & Emma: Really?!
Anna: But lots of sugar, golden syrup and cream. Yum, yum.
Emma: These are so lovely and chewy. Really fantastic. I’m going to have to get the recipe from you.
Kirstin: I would definitely make these. Well, if my oven worked. Meringues are off-limits at the moment.
Peter: Too much cream for me, but Max is helping me finish it off!