Dinner

Tried my hand at a bit of food photography after seeing some work from an expert. Unlike Marie-Louise I had to plate this, get a good shot and eat it thirty seconds later. Being an avid collector and reader of cook books I am in awe of the work of some of the guys that photograph for these books. Some of the work is just sensational. Have at look at her food stuff, you WILL feel hungry.

Anyway; Gressingham duck breast pan fried and finished in a hot oven served on stewed fennel and garlic with crushed new potatoes sauteed with the duck fat and little more garlic. Sauce was a beefstock and red wine reduction with thyme and bayleaf.