Tonight's dinner was Roast Duck Breast with Vegetables. We eat duck a lot I've decided, but it's my favourite protein at the moment.
At a recent degustation dinner party we threw, we had a parsnip puree and an apple sauce in two different dishes. When my Significant Other was making these things the day before our party, I suggested making them in bulk and freezing portions that I labeled with my pink Dymo Labeler. We're already been doing this with duck stock, duck fat and even gravies. Our freezers are now brimming with exciting containers and sachets of foodie goodness.
Tonight he saw why I suggested this. Out came a sachet of parsnip puree forming the base of our dish; a sachet of apple sauce was also heat and eat. A sachet of duck stock was turned into a duck jus, the duck breast was seared then roasted, the corn was roasted and the honey carrots were too. For a Monday, it was a pretty easy dinner, and really good too!