- 2.58kg (25g giblets so 2.25kg) duck from Alders, Cowley Road
- Vegan Wellington by Ruth and Ellie
- Maris piper potatoes
- Brussel sprouts
- Carrots
- Red cabbage
- 6 rashers smoked back bacon
- Alders pigs in blankets
- Sainsbury's Vegan Christmas pudding
- Home made brandy butter
- Double cream
Marinade
- Flesh of two oranges
- Pepper
- Ginger
- One piece of lemon grass
- Thyme from garden
- Sainsbury's thyme
- Rosemary
- Bay
- Tarragon
- Whole peppers
- Ground black pepper
- Corriander
- Garlic powder
Night before
Stab duck all over.
Fill cavity with bay, rosemary, skin of two oranges, lemongrass, chopped ginger.
Strain marinade, put solids inside.
Use juice to moisten he whole bird.
Salt and pepper over all.
Leave in oven over night.
Vegan Wellington
Ruth and Ellie made this.
Smoked tofu and beetroot, topped with finely chopped mushrooms wrapped in puff pastry.
On the Day
Add giblets, cook for 30 minutes, 120 °, remove giblets and juice for gravy base. Cook for another two hours. Add bacon and pigs in blankets, cook for half an hour on high for half an hour.
Boil the gravy for a long time.
Peel potatoes and cover in cold water. Turn on as you start to prepare the pasnips. Add parsnips to boiling potatoes. We always overcook the potatoes, so maybe start poatoes and parsnips together next time.
Strain potatoes and parsnips and put into paking trays. I ended up separating later, so keep poatoes and parsnips separate throughout next time. Add potato water to gravy.
Bring carrots to boil.
Boil sprouts, longer next time.
Microwave red cabbage done earlier.
Ladle gravy from pan to jug, leaving gibblets for soup tomorrow.
