…. only we still can’t go out… so it’s ‘in for a duck.’

And anyway, I am in severe danger of straying into her ladyship’s cricketing territory (AMM).

Sitting by the fire, listening to the wind howling outside and the rain lashing the window and breathing in damp dog fumes, I was musing on the first meal I might order when it’s OK again to go to a pub or a restaurant. Prompted by this week’s first Covid jab. brings the prospect of freedom just that little bit closer.

It’s a tough one. So much to choose from. Plus, since I have spent the best part of a year cooking lovely food at home, what would I be looking for in a ‘meal out?’ What do I miss the most? Where would I go, what would I order, and with whom would I eat?

Being in a cafe/pub/restaurant might prove altogether too stressful. And faced with a menu as long as your arm, and patrons who will be desperate to please, and up-sell in order to make up the money lost in the last 12 months.

Will it be a roast? Or Italian? Spanish Tapas? And Indian or Chinese? A burger with all the trimmings and as many sides as I can face? The prospect of choice is almost unbearable.

The thinking took all afternoon and I didn’t actually come up with a clear idea. I dread the moment in case it proves a total anticlimax.

Time to cook tea (or dinner if you are south of Watford Gap). There’s some chicken in the fridge … oh no, that’s not chicken, that’s Duck. I shopped without my glasses again.

But that’s fine… when was the last time I cooked duck? I think it was one of those roast in a bag things, which was nice, but makes you realise how little meat there is on a duck.

These breast fillets looked very fine indeed - although they shrank to half their size in cooking (seared the skinside, then roasted … drawing off the juices occasionally so it doesn’t stay too fatty.)

Accompaniments? That’s a tricky one. Duck is very particular. I decided on julienned carrots, broad beans, stir-fried red cabbage, quinoa rice and plum sauce.

Plumb Sauce

Fry off some spring onions with garlic and ginger, till on the cusp of turning brown.

Add 50g of demerara sugar, and some quartered plums. Stir about till the sugar is absorbed.

Administer any duck juices you may have, a cup of red wine and some beef stock, enough to cover the plum layer. Cook till the plums are soft enough to mash into the rest of the liquid with the back of a fork.

Nipped out to get some prawn crackers.

Yum.

RJ