Week Three, Day Two

Moving on from last nights extravaganza, cocktail party, story time for three grandchildren and Himself cooking dinner and dessert , here we are Monday, Monday , who remembers the Mamas and Papas singing this song? I certainly do.

So Monday, traditionally a wash day but not in this household, but we decided that maybe Monday should be a kind of household chore type day. Himself decided that the silver needed cleaning and three hours later it was done, brilliant. He has far more stamina than myself, I would have given up after a mere 30 minutes, only having to restart the following day. (But who needs all this silver anyway ?)

Me? I cleaned upstairs, made himself some lunch and did some needlepoint ( for Miss Molly) then time for exercise, then scrabble and a G and T ( for the quinine you understand) and then time to cook dinner.

I was prepared. Duck legs it was to be, the only downside was, that for some reason I had frozen 6 of them together, ah well, duck more than one night then !

This is yet another simple recipe which can be used for chicken or duck legs, or for chicken breast. The beauty of it is, once prepared just throw into the oven and sit back with that glass of wine, read a book and wait.

  1. A number of duck or chicken legs but these quantities are for just 2
  2. An orange squeezed, of a cup of orange juice, preferably with bits in
  3. A teaspoon of each sugar, salt, chilli powder, 5 spice mix
  4. 1/2 teaspoon pepper
  5. 4 tablespoons of either sweet chilli sauce or Chinese plum sauce.
  • Heat the oven to 200C ( fan oven). Mix all the dry ingredients together. Score the skin of the legs and squeeze over half of the juice. Rub the dry spice mix into the skin. Put in a baking dish and cook for about an hour. Remove from oven. Mix together the rest of the orange juice and sweet chilli/ plum sauce and pour over the ledge. Return to the oven for about 10 more minutes.
  • Serve with rice, noodles, vegetables or salad.
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