Roast Duck Breast with Black pudding, apple slices and green cabbage, mashed potatoes and a Blackberry Vodka gravy.
I fancied a change from fish and rice, so delving down into the depths of the freezer, I discovered a couple of Gressingham duck breasts.
And I had some black pudding slices. Bury black pudding, rather than my usual delicious Ramsay of Karluke version. A sincere thank you to Helen at A Forkful of Spaghetti for mentioning that Bury pudding has a relatively low fat profile, which, allied to the fact I can get it at Sainsbury's, is a win in anyone's book.
Black pudding needs sauteed apple slices in my opinion.
And mashed potatoes.
With a rich gravy sweetened with some blackberry vodka I made earlier this year.
You can get the feel for the comfort food I was wanting can't you?
So you will be pleased to know that I trimmed the fat off the duck before eating it, but it did look nicer in the photo with it still on...