Food

I spent some time cooking earlier in the week, been lazy since new years, over did it at christmas and wanted some easy food. ended up pan frying some duck breasts and served them with caramelised apple, diced black pudding, braised cabbage and brunoise of carrot, celery and Jerusalem artichoke.

Flavours balanced well and the duck i brined for 36 hours was totally melt in the mouth.. but what clinched it was the puree - apple, jerusalem artichoke, chestnuts, cream and vanilla.. took a bit to get it right but it pulled everything together

hero.