Easter & Duckchest fillet with a orange/honey sauce

by Rob on

Today it is Easter and the weather was more then lovely today. It was way to nice weather to stay at home. At first Marion and I were thinking of going to the beach, but somehow we were guessing that beach would be overloaded with people. And that was not what we wanted.
So we decided to make a nice walk somewhere outside of Heemskerk. After looking at a map with the local area we made up our mind and went to the area of “Het Fort bij Veldhuis”. This fortress is part of the Fortification of Amsterdam. A beautiful are to walk. Marion and I really enjoyed the wonderful nature, the warm shining sun and maybe most of all, the silence around us. This kind of moments always makes me feel very close to Marion…

Some pictures….

At the fortress is also an Airwar museum. In the near future I will visit that place. I am curious. And also there seems to be another very nice area to walk, but it is protected to preserve nature and this time of the year it is not allowed to go there. But in June one may go there…. and we most certainly will!

After our walk we returned home. After drinking something together we took a shower, which can be very refreshing with this kind of weather.

And so time for dinner arrived. Because everything that happened in the last weeks, I haven’t done any real cooking for Marion and me. But this Easter weekend I wanted to make something nice for us again…

I bought yesterday two very nice pieces of duck chest fillet. I learned that duck chest fillet is almost always sold with the skin. For some recipes the skin (and the fat under it) can be great, but not for the recipe I wanted to make.
So I had to remove the skin. Luckily I had a very nice and sharp knife for that, but to do it good it is a very precise thing to do. But I managed. Gently I rubbed some salt and pepper on the fillets.
On a high fire I baked the fillets nicely brown, but so that the inside was just medium done.
From fresh orange juice, honey and some butter I made a sauce for the fillets.

I cooked some of those funny, but very well tasting, round carrots. On the dish I spread some parsley over them.
Also I baked some bush mushrooms and after they were well done I added some red wine sauce to them.
In some hot oil I baked some potato rosettes (I have to admit, I love those…). And yes, they were bought and not self-made. Making them self is such an effort and they are very cheap to buy!
And some apple sauce to make it all nicely fresh.

I really have to admit that I loved the duck fillet. It tasted really good.

And as dessert pieces of different kinds of melon. Served with freshly made whipped cream.

As I already said, I liked what I made today. And Marion assured me that is really, really liked it as well. As I type this Marion is already asleep behind me :P). I will finished off this article and then snuggle up with her :)

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Written by: Rob

Sharing joyfully my life with Marion. Gaming. Cooking. Whisky. Greece/Lesbos. Photography. Computers. SF & Fantasy.

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