Lunch was duck breast, potatoes and carrots. Nothing too remarkable, we get duck breasts easily and I’ve gotten pretty good at cooking them. Mum prefers them a little more cooked so I make them medium. Love that every time I have duck fat available for the next week or so. Half a teaspoon to use in sautéing vegetables make all the difference in flavour.
The best thing about the meal were the eggs baked in potato. I’ve made them before a few years ago and always wanted to do them again. It’s dead simple but just takes a little time. Bake the potatoes until tender, around 1hr. Halve and scoop out the flesh carefully, leaving the skins as a shell. Carefully break an egg into each shell and return to the oven to bake until done, around 10-15 mins. Really tasty and healthy, plus there’s mash leftover for the next meal.