I realised today that I have been blogging for eight weeks, it has gone so quickly I can’t believe it has been that long. It has been a great adventure into a world I was not really aware off.
Before I started Open Table I had heard of blogging, my friend Toby had told me blogging would be a great way for me to publish recipes, I loved watching Julie and Julia ... but I had never quite got it, done it or realised how many interesting people are out there spending time creating wonderful blogs.
Since I have started blogging I have found great sites, such as Orangette who not only has a beautiful blog but met her husband through it. Eat the Love who bakes mouthwatering delights. Sweet Potato Chronicles who post wonderful recipes to feed your family. Green Figs and Ham a stunning blog which is written by two sisters who live 3800 miles apart.
There is also great advice from a whole host of people ... The ones I have loved in my short eight weeks are experienced food blogger David Lebovitz who shares his food blogging experiences and advise. Blogpreneur who has wonderful tips based on years of blogging experience. Helene whose food photography is simply brilliant.
Tonight I am celebrating my eight weeks with a glass of red, duck legs and reading a few more blogs. If you have any favorites please send me the details.
DUCK LEGS - Serve 2 per person
2 Duck legs
- Turn the oven to 190
- Put the duck legs in a roasting tin and place in middle of the oven, cooking time will vary if you are cooking from frozen or fresh, see below. With each method you will need to remove the duck from the oven every 20 mins or so and pour off the duck fat.
- FROZEN: Cook at 190 for 20 mins, turn the oven down to 170 for 50 mins, turn to 200 for a final 10 mins to crispen the skin
- FRESH: Cook at 190 for 20 mins, turn the oven down to 170 for 30 mins, turn to 200 for a final 10 mins to crispen the skin
- When cooked the duck should have a very crispy skin, if not put in for another five mins or until it is.
- Duck is quite rich so I serve this with mash and green veg
These are great for a dinner party, if your guests are running late, turn the oven right down after they have had their time at 170 and stop pouring off the fat as you will need this to keep them from drying out. When your guests arrive give the legs a burst of heat at 200 for 10 mins to crisp up the skin. This will create a delicious almost confit style duck leg.
I keep the duck fat to use when making roast potatoes. Pour into a heat proof jam jar/bowl and place in the fridge, you will be able to use it for a couple of weeks.
Duck legs are also great served with salad and boiled jersey royal potatoes