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Confit Duck, Successful Soup and A Little Bouquet

03 Aug

One of our favourite meals is Confit Duck but we only have it when we eat out and that is not that often so I decided to have a go at doing it myself. I found the recipe and discovered that the preparation starts 24 hours before you want to eat! Here are the prepared legs which are now sitting in the fridge for their ‘at least 12 hours’ chilling, looking rather pretty with the herbs and orange zest, salt and peppercorns.

Prepared Confit Duck

We have eaten lots of our home-grown Runner Beans, frozen even more away and today I have made the first batch of my Runner Bean Soup, which gets more hits than any other post and which, if you Google Runner Bean Soup, comes quite high on the page!

Runner Bean Soup

Yesterday, two of my lovely friends gave me a little bouquet of Sweet Peas, picked out for me because they are purple. I put them with some white Daisies which we brought in after they had been brought down by wind.

Sweet Peas and Daisies

 

 

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