Susan cooked a duck for us a couple of nights ago. Last night we had bugs with friends, and this evening, we had the remainder of the duck. Susan prepared roasted, rosemary peewee potatoes to which we added sauteed, sliced Shiitake mushrooms as a side to our cuts of duck. We served it with sweet mango chutney and a mild mango pickle. The meal was sumptuous.
Here’s a picture of my plate – a duck thigh & leg with potatoes and shiitakes, and Mother’s Mild Mango Pickle on the side.
My serving of roasted duck
The plate of carved duck including a breast and wing, my thigh and leg, and some yummy organ bits and the neck, of course.
Carved roast duck
The potatoes are always a delight.
Roasted Rosemary Peewee Potatoes with sauteed, Shiitake mushroom slices