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Christmas dinner on the beach cancelled
Topic Started: Dec 23 2017, 10:02 AM (240 Views)
papasmurf
Senior Member
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Oh well it is plan B for Christmas dinner because of force 8 on the Beaufort scale wind and showers of rain forecast for Christmas Day.
So my wife and I's traditional Christmas dinner/picnic on the beach is cancelled.
So it is back to the preserved duck pieces in a large tin, (plenty of duck fat to roast the spuds,) Brussel sprouts from the garden, and garlicy gravy.
As there will be no left over preserved duck we will be having this at some stage. I blame a French three Michelin star chef married to a Japanese woman.

Ingredients
⦁ 1 lamb shoulder (2.5kg)
⦁ ½ cup dark miso
⦁ 2 cloves garlic (peeled)
⦁ 3 Tbs vegetable oil
⦁ 1 Tbs salt
Method
In a bowl mix together garlic, miso, vegetable oil and salt.
Take a heavy, deep roasting tin – large enough to comfortably fit the lamb shoulder. Rub the marinade all over the lamb shoulder. Cover with cling film and leave to marinate for 3 days.
Three days later – remove lamb from fridge and leave to come to room temperature. Preheat oven to 150°C. Remove the cling film from the lamb and add 300ml water to the roasting tin.
Cover the tin tightly with foil then place in the oven and roast for 2 hours. Turn the oven temperature down to 110°C and cook for 6 hours – checking every so often and adding water if the tin is dry. Remove the foil for the last ½ hour to form a crust on the lamb.
Serve the lamb centre of table with the pan juices. You need to skim off the fat from the pan juices and reduce to gravy consistency.


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Ewill
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papasmurf
Dec 23 2017, 10:02 AM
Oh well it is plan B for Christmas dinner because of force 8 on the Beaufort scale wind and showers of rain forecast for Christmas Day.
So my wife and I's traditional Christmas dinner/picnic on the beach is cancelled.
So it is back to the preserved duck pieces in a large tin, (plenty of duck fat to roast the spuds,) Brussel sprouts from the garden, and garlicy gravy.
As there will be no left over preserved duck we will be having this at some stage. I blame a French three Michelin star chef married to a Japanese woman.

Ingredients
⦁1 lamb shoulder (2.5kg)
⦁½ cup dark miso
⦁2 cloves garlic (peeled)
⦁3 Tbs vegetable oil
⦁1 Tbs salt
Method
In a bowl mix together garlic, miso, vegetable oil and salt.
Take a heavy, deep roasting tin – large enough to comfortably fit the lamb shoulder. Rub the marinade all over the lamb shoulder. Cover with cling film and leave to marinate for 3 days.
Three days later – remove lamb from fridge and leave to come to room temperature. Preheat oven to 150°C. Remove the cling film from the lamb and add 300ml water to the roasting tin.
Cover the tin tightly with foil then place in the oven and roast for 2 hours. Turn the oven temperature down to 110°C and cook for 6 hours – checking every so often and adding water if the tin is dry. Remove the foil for the last ½ hour to form a crust on the lamb.
Serve the lamb centre of table with the pan juices. You need to skim off the fat from the pan juices and reduce to gravy consistency.


Preserved duck is tinned meat-yes?

Surely fresh duck would be preferable?
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papasmurf
Senior Member
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Ewill
Dec 23 2017, 03:21 PM
Preserved duck is tinned meat-yes?

Surely fresh duck would be preferable?
it is pre-cooked duck pieces preserved in duck fat, and takes no time at all to cook and the duck fat is available to roast potatoes in.
(It is also a much larger type of Duck that is usual in the UK.)

It is also as stated in the thread opener plan B for Christmas dinner as bad weather and high winds have cancelled plan A.

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Edited by papasmurf, Dec 23 2017, 04:11 PM.
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Lewis
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Merry Christmas to all!
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Curious Cdn
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Frozen Member
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Life's a beach.
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