Dec 25: Duck Breast, Roast Apple and Shallot with Wilted Swiss Chard; Stilton, Duck Pate, Stilton, Brie and other deliciousness


The Foodies had a quiet Christmas at home together. For lunch we souse vidé two Duck Breasts until they were a perfect medium rare. They were then bought to temperature, skin side down, to crispen the skin and render out the fat, which was then used to wilt the Swiss Chard.

Combine with a Baked Apple, a baked Shallot and Wilted Swiss Chard it was a very balanced and flavorsome meal.

  • The Duck Breasts were $13.59, or $6.80 per serve
  • The Swiss Chard was $2.49 and used ⅔ or 83c per serve
  • Granny Smith Apples were $1.47 or 74c per serve
  • Shallots were $1.14 or 57c per serve.

An extremely enjoyable meal for $8.94 per serve. We’ll certainly be adding more Duck to our diet now that we have a foolproof way of preparing it.


After a more formal lunch, the Foodies opted for a “grazing” style meal with an array of meats, cheeses and fruit.

  • Almonds cost $5.99, but we only used about 1/8th the pack, or 38c per serve
  • Caramelized Onion Cheddar was $3.95, but we used only ⅓ as it didn’t really fit with the rest of the meal, or 65c per serve
  • The Asian Pear was $1.98 for two, or 50c per serve
  • The perfectly ripe French Brie was $6.47 and we ate about half, or $1.62 per serve
  • The Olives were $3.96 but we only used ¼ or 50c per serve
  • Duck Mousse Pate was $8.99 and we consumed half, or $2.25 per serve
  • The Stilton was $3.29 and we used half, or 83c per serve
  • The Salami and Parma Ham was $9.99 or $5.00 per serve
  • Add another $1.00 for grapes and Dave’s Killer Bread.

We ate way too much of this deliciousness for $12.73 per serve.

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