Duck breast

We love duck, so much so that we had a whole one a few Christmases ago. Not between the two of us, I'm talking one each. One duck, one potato, one sprout, some gravy. You'll need to buy bigger plates for that event. We've been doing confit duck legs the past couple of Christmases because every holiday deserves so much salt it takes your mind off the fat. In this episode, we tried breasts and it was a rip-roaring success.

Asparagus

So far, every post has given the impression we gorge solely on freshly culled animals but believe it or not, we really like vegetables. After all, what else are you going to feed cows on? Sometimes though you've gotta get those vitamins so today's post is about asparagus. Very controversial. Bear with me if you're a devout carnivore.

Lamb breast

Good news - I've found my carving fork.

In other news, we've cooked lamb breast. This is one of those times when a water bath excels because this particular cut of meat is full of flavour but it's tough like Vin Diesel so benefits from long slow cooking. Vin Diesel on the other hand probably doesn't.

Only one of those things is relevant.

Venison haunch

As it was my birthday and I got an Anova circulator as a present, I decided I wanted to buy a thick ribeye and cook it to see how the new machine got on with it. Then we went to the pub and got a pizza on the way back which left us with one steak between the two of us the following day. Being the resourceful types that we are, we had a bear-like forage in the freezer and up came venison haunch to top-up the meatiness. Veg stumbled into the impromptu protein party and along with some supporting characters, lunch was done.