I guess I’ve graduated in the family to such a level where I can now be responsible for Christmas Eve dinner. It all started out innocently enough, with me volunteering to cook something for Christmas Eve. What a great idea! Why not just make up the rest of the menu while you’re at it. So, there I was, taking a nap in the afternoon when suddenly alarm bells went ringing: YOU are now responsible for CHRISTMAS EVE dinner. OH NO! Bigmouth strikes again.

So, I peeled myself off the air mattress and went down to get in battle mode. I put on some G’n'R and Led Zeppelin, and got to work. Two hours later, this was the menu: Roasted Ducks with Orange Sauce, Wild Rice with Chanterelle Mushrooms, Pomme Puree done with Guinness, Green Beans and Asparagus in garlicky butter, Bean Sprouts with dried salted fish, and some champagne. It wasn’t like a crazy ten dish affair, like I’ve become used to at the parents-in-law in Franceland, but it was yum, then drunkers. Anyways, everything turned out the way it was supposed to, with the ducks being super tender and ducky juicy, the sauce was impeccable (but I’m good with sauces), and the Pomme Puree was the hit of the night.

Ducks: take your ducks, we had two, and steam them on high for 30 minutes. Then leave in a cool dry place where they can chill and dry out for two days. An hour before eating, rub them with sea salt and a dash of freshly ground pepper. Be generous with the salt since this helps to crisp the skin. Throw them on a grill over a deep pan with a little bit of water in a hot oven, something around 450F, and leave for 45 minutes. Check to see that skin is properly browned and crisp before removing.

Sauce: Simmer 2 cups of medium dry sherry with the peel from two oranges, a stick of cinnamon, one small onion, three cloves and several peppercorns. Simmering for over one hour should reduce the liquid to one cup. Make the roux from duck dripping and flour. Add orange juice then sherry while stirring the roux. When it looks like everything is not too thick and fairly liquidey, drop in a nugget of butter and you’re done. Salt and pepper to taste.

Pomme Puree: peel some potatoes, in our case 9 medium, for puree and boil them till they are half way cooked. Drain and put back into pot. Throw in two chopped whites of leeks, three peeled and cubed granny smith apples, half a can of Guinness and bring to boil uncovered. You have to let the aroma and alcohol from the puree burn off a bit before covering. When apples are done, take out a masher or hand blender and puree the whole thing. Throw in a solid two tablespoons of English double cream at the end for the final whizz. Add salt to taste.