It’s been a beautiful day in deepest Wiltshire, and has involved A Man using his bow for the first time in over a year (which inevitably led to A Happyfaced Man) and a relaxing couple of hours reading by the lake. Mmmm. This called for something summery for dinner, which inevitably had to involve using up some leftover duck which was lurking in the bottom of the fridge.
We went with tacos, and I cheated by using the packet of spices which came with the taco shells – simply marinated the roasted duck meat in the spices for a while, fried some sliced red onions, added the meat and a tin of black eyed beans (with the water) and left it to reduce a bit. I served the tacos with guacamole, grated cheese, shredded red cabbage dressed in lemon juice, carrot ribbons with coriander, the salsa which came with the tacos and a blueberry salsa which I improvised after managing to buy some blueberries for 19p.
As we ended up with 10 taco shells (far too much for two people!), I decided to make extra of all of the side dishes, and we’ll have them tomorrow with leftover pulled pork cheek which has been sitting in my freezer. Perfect as neither of us will be in to make dinner tomorrow. I can hardly wait!
1 small punnet blueberries
Half a small glass of red wine
1 red chilli, deseeded
Around 2 dessert spoons caster sugar
- Place the blueberries and wine in a pan and set on a medium heat.
- Thinly slice the chilli and add to the blueberry mix, along with a spoon full of sugar. Stir well.
- Turn the heat down and leave to simmer until the blueberries are very soft. Squash them with the spoon and leave the salsa to reduce.
- Taste the salsa and season with more sugar if necessary. Remove from the heat and leave to cool. Yes, I realise this is very similar to the chilli-cherry sauce I made the other week. Hush!