Duck a’Loretta

We eat pretty simply. The Labs have the same food twice a day, every day. They don't complain and if they did it wouldn't make any difference.

My diet's not quite as dull as theirs, but mostly I opt for simple, quick and easy to clean up. I sometimes stare (drooling like a Labrador) at the windows of good butchers, striving for inspiration. But it's all a bit hard and I usually go back to basics and have a bit of packaged salad and a fish finger or two.

When I was in Noosa my family introduced me to Eumundi Meats - an excellent butcher with a wide range of very enticing cuts of meat and partially prepared meals.

Those who know me well will verify that I'm physically incapable of going past duck on any menu, in any cuisine. I know the word for "duck" in any language. OK, not every language, but the main ones at least. I really like duck.

So when I spotted confit duck legs on the shelves at Eumundi Meats, my stomach had a quick debate with my brain and I successfully convinced myself that I could prepare thrice cooked confit duck in a camper trailer.

It's taken a wee while, but I decided that today was the day to have duck for dinner. To be fair, Eumundi Meats had already done the first and most difficult part of the cooking process. All I had to do was crisp up the skin and chuck it in the air fryer (oven) to finish.

I roasted a potato, sautéed a few asparagus spears, and whipped up an orange sauce ... et violia! Duck a'Loretta.

There was a bit more washing up than usual, and we established that Loretta's smoke detector works. But the result was worth it and made me miss dinner out with friends a little less.