I’ve been struggling with a bad headache all day today. I was meant to go out to dinner with work friends to farewell a couple of colleagues. Unfortunately, later in the afternoon I felt like I was also becoming febrile.
…and no, I have not been to Wuhan recently.
The only thing I had at home to eat was a duck breast and some frozen potato mash.
- Duck breast (just one, that’s all I had)
- Frozen potato mash (in a packet ready to cook with microwave radiation)
- Dry the skin of the duck breast with absorbent kitchen paper.
- Score the surface of the skin with a sharp knife or a box cutter or a razor blade.
- Rub some iodised salt into the skin of the duck breast.
- Turn on a toaster oven or a fair dinkum oven to about 200 °C.
- Put a little water into a baking tray because you want to keep your meat moist. Well, at least I do, I can’t stand a dry breast, I like my breasts to be juicy and moist.
- Put a rack on the baking tray and put the duck breast on top of the rack.
- Insert a meat thermometer probe deep into the meat.
- Put the duck breast into the oven and cook until the internal temperature reaches about 57 °C and then remove the breast from the heat and allow it to rest on a cutting board.
- Place the packet of frozen ready to cook with microwave radiation potato mash into the microwave radiation oven and cook as per the instructions provided by the manufacturer.
- When the duck breast has rested, slice with a sharp knife.
- Plate the potato mash and then lay the slices of duck breast on top.
- I didn’t feel well enough to put any extra effort into this by garnishing the meal with parsley.
- If you want it to look fancy you could do that.
Thought for the day
If you think you’re incubating a respiratory infection, don’t go out and spread the infection.
Sliced carrot, celery, Coon™ cheese, and dates with a bottle of Bundaberg Diet Ginger beer.