Preserved duck or goose legs
A very short entry on this one as I could find neither of these things in my local vicinity. I was pleasantly surprised to find that Tesco Metro did have duck breasts though, so I bought a packet of those and some chicken drumsticks, marinated them in the list of ingredients and roasted them for the suggested few hours until the meat was falling off the bone and tasted garlicky, herby and buttery in equal pleasures.
I served them up on a plate to my bezzer mate Liv preceded by fresh bread and shop-bought pâté. It was the sort of thing you eat in a inn hundreds of years ago wearing a cloak.
There wasn’t much point in taking a photo, or in coming to any conclusions, or perhaps in writing any of this.
I've always found it funny when people write letters to the Guardian's Weekend magazine complaining that the recipe ingredients are too middle class and the fashion only looks good on thin people. After all, it's just a magazine. Or is it? I decided to follow its recipes, fashion and lifestyle advice as closely as possible, to see if the aspirations promoted therein can really be achieved by the average reader who is not especially wealthy, not necessarily model thin and is obliged to work regular office hours. This blog has no affiliation whatsoever with the Guardian but I link to the Weekend magazine website for the purposes of illustration. 
Guardian Girl 
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