|9.30 on Christmas Day|
|13.00 on Christmas Day|
|14.00 on Christmas Day|
Menu: Roast Aylesbury Duck with Carrots, Brussels Sprouts with Sweet Chestnuts, Red Cabbage with Apple, Asparagus Tips, Onion, Roast Parsnip, Roast Potatoes, Pigs in a Blanket, Chestnut Stuffing, my own special Orange Sauce, and Gravy made from the Duck Giblets. The slices of Orange were a last minute addition using fruit already in the kitchen.
100 years ago Aylesbury was renown for its ducks - and I am sure that my Aylesbury ancestors would have often eaten them. Now there is only one farm which still produces this lovely bird. On Friday we picked up our bird from a nearby village shop and this morning my wife and her sister set off to church leaving me to do all the cooking - in a small kitchen where I had never cooked before. Much to my surprise I got everything timed to perfection and the only problems were that the stuffing stuck to the tray and we forgot the onion - which had been cooked inside the duck.