“Roast duck legs”, “Lentils with red wine”, “Braised chicory” and “Gin and tonic sorbet” from “Entertaining at Home”

Kirstin: Did you like it, Toby?

Toby: Yes. I did. What was the duck recipe?

Kirstin: You bung it in the oven with some salt and pepper on. For an hour. It’s the “easiest recipe ever” or something, she says.

Tom: It’s not really a recipe if you don’t have to do anything.

Toby: But you taste the duck, rather than the sauce. It tasted kind-of fried. Simple!

Kirstin: I’d definitely do that again. But duck legs aren’t ever big enough. They get smaller.

Nancy: But duck legs are so tasty. It’s just the right amount.

Oliver: In that case, you’re not getting much Christmas dinner. I will have lots of goose, and you will have ‘just the right amount’.

Kirstin: What did you think of the lentils?

Oliver: I thought they weren’t as good as Jamie’s lentils, which have bacon and rosemary in them. And this uses wine and not vinegar. So this is a recipe like one you know and use a lot. So you see it in terms of the difference with the one you know. That’s a bit unfair. I think you only splash the vinegar in right at the end. With the fresh olive oil. I like that recipe a lot. It makes me happy.

Viv: I have to “duck” out of this blog because I can’t smell anything today because of my cold. I loved the salad because I could taste the garlic!

Kirstin: There was some discussion about whether the chicory was too bitter or not.

Oliver: It wasn’t. There was some discussion, but the people on the other side of the argument were wrong. Chicory should be a very sharp taste, and very buttery. I liked it.

Nancy: It was very soft.

Oliver: You could put a bit of parmesan on chicory…

Nancy: What was the cheese on the salad?

Kirstin: That was garlic. Raw garlic. Don’t tell my patients tomorrow.

Nancy: Have you ever eaten raw garlic as a cure for a cold? At one point your mouth just goes incredibly numb.

Oliver: It’s more public health than medicine. If everyone with a cold doses themselves with raw garlic, they won’t pass it on.

Tom: And the sorbet? You had seconds, Oliver.

Oliver: I thought it was absolutely terrific. I might be tempted to experiment with a mixture of lime and lemon, rather than just lemon, and possibly garnish it with a very thin strip of cucumber, a spiral.

Kirstin: Like a cocktail, then?

Oliver: Possibly. Another thing would be to try it with the saffron gin they make in France. It’s bloody brilliant!

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“Roast duck legs”, “Lentils with red wine”, “Braised chicory” and “Gin and tonic sorbet” from “Entertaining at Home”

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