Kieran decided he wanted a roast dinner. Which would usually be fine, but he decided this on a Tuesday evening. Not the time to be roasting a joint of meat. I mean, we all love a roast dinner – but there’s a good reason why it’s traditionally made on a Sunday – it takes all afternoon to cook!
Instead, you can have a roast dinner by putting a couple of duck legs in the oven at 160c for an hour and a half. Throw some par boiled potatoes and parsnips in the roasting tin with the duck and turn them every now and again to coat them in the lovely duck fat that seeps out of the legs.
Serve with any old veg you have in the fridge. I made mashed swede and carrot and creamed cabbage, which took about 20 mins to prepare/cook while everything else was in the oven. While the meat is resting, make some gravy using the juices/fat from the roasting tin, some chicken stock and water from the veg.
Voila, a roast dinner on a week day night.