Sunday, September 21, 2014

Birthday meal

I cooked roast duck with potatoes in orange sauce, sauerkraut, amuses-gueules and egg plant ikra. Similar to a ratatouille, but with smaller pieces of eggplant, carrots, red pepper bells, tomatoes, garlic and herbs. A specialty from my region.

I have also cleaned and prepared pickled herring from a tonneau and with onions and sunflower oil and apple cider vinegar.

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