Christmas and New Year festivities are over and the decorations have been boxed up and returned to the attic.
The house looks rather bare and undressed and certainly lacking in colour minus the red berries and sparkling lights.
Thank goodness for Janet's New Years Day flowers, her anenomes have opened into a most welcome burst of colour.
Now I must get down to the seasonal task of removing feathers from the pheasants and duck that are waiting in the greenhouse!
The duck was a present. I never buy duck meat, I think that they are beautiful birds and am sad that they are shot for sport. However, since the deed was done, I am perfectly happy to make a good meal of the meat. The feathers are perfect, soft downy breast and glamorous wings. I'm left with such a small, pimply-looking character when it is stripped of all its glory!
I have a number of good recipes. Which one to use? The duck breast with rosti is from the Good Housekeeping Aga book.
The recipe for terrine of duck comes from Mrs Beeton's game cookery book.
This book was an Easter present to my parents. My father could make a great game pie, hence the nature of the present and the message on the flyleaf!