Easter Sunday and Warren created a restaurant-style "carvery" in our own kitchen! Roasted potatoes and parsnips, butter-steamed chopped kale, carrots and cheesy cauliflower ... all delicious accompaniments to the meat and stuffing. We ate on our little patio, which is right next to the pond where our resident duck is nesting ... so we felt the need to refer to the meat as "web-footed water chicken"!!
It was, in fact, what the French call
canard - not a meat we eat very often, but it made a nice change for Easter Sunday.
V To be honest, these sort of roasts hardly need the meat, so you could just serve the stuffing and veg and add some vegetarian gravy ... job done! Alternatively, add a nutroast or bean bake to bump up the protein.
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