For lunch on Christmas day I cooked duck in a cider and cherry sauce. It all looked great until I plated it up. In traditional Christmas style the plate was overloaded with food, so looked a mess, but it would not be Christmas without a mountain on food on the plate.
Barley our Lurcher also done very well with festive food. He got a lot of duck skin and the left over bones got made into a stock which got added to is evening meal.
Blog post by Richard Randall