SilverSage
Resident Crone
We had no plans to do anything. As late as 11:00 on Christmas morning, I was still debating whether to have leftovers or find someplace to go out. It just wasn't feeling like a holiday. But I went freezer diving, and found 2 big beautiful duck breasts and then some parsnips in the fridge, so that became dinner. It seems I usually alternate between duck and beef Wellington for Christmas. So glad I changed my mind!
Duck with Port wine and dried cherry gastrique over pureed parsnips.
Duck with Port wine and dried cherry gastrique over pureed parsnips.