Despite working for a company for 3 years with offices in San Francisco, an entire team of about 60 agents calling into America and having worked on that team for at least 2 out of the 3 years I’ve been there, I’ve never got into the Thanksgiving tradition!
Josh on the other hand, cooks Thanksgiving dinner every year without fail. So this year I’m getting involved.
We couldn’t find any small-ish Turkeys in Waitrose though and with it just being the two of us we didn’t want to have that much food waste so we settled on cooking a much smaller duck instead (which was conveniently on offer for £5).
So, Duck with all the trimmings it is with a key-lime pie for dessert!
What you’ll need (serves 2 with leftovers for thanksgiving sandwiches):
- A whole duck (ours was 900g).
- 1 red onion
- 1 carrot
- 2tsp cranberry sauce
- A good splash of red wine
- 250ml chicken stock
- 1 clove of garlic (crushed)
- 1 tsp of rosemary
- 1bsp flour
- Olive oil
- Salt & pepper (to taste)
- Score each duck breast 5-6 times.
- Rub olive oil, garlic, salt and pepper all over and inside the gashes where you’ve scored the duck.
- Fry on a high heat for 2 minutes breast side down.
- Cook at 200° for 5 minutes per 100g.
- Roast onions and carrots (we cut them into small batons) in with the duck for 25 minutes.
- Heat oil in a frying pan on high heat, add the onion & carrots and add some fat from the duck pan.
- After around 5 minutes add rosemary and flour – stir well.
- Then add red wine, cranberry sauce, salt, pepper & chicken stock.
- Let simmer for 5 minutes or until it’s as thick as you like your gravy!
We had ours with roast potatoes, mash potato, stuffing, broccoli & peas…
And for dessert we baked key lime pie following a recipe from Epicurious, although we would recommend at least doubling the lemon and lime as it was too mild for our taste!