The Menu

Starter :

Smoked Salmon Mousse with Cucumber Vinaigrette

Main Course :

Duck à l'Orange served with Claypot Glazed Carrots and Potatoes Anna

Dessert :

Mocha Espresso Ice Cream

All recipes are for 4 people

The Mousse

• 1 1/4 lb thinly sliced smoked salmon
• 2/3 cup cream cheese, softened
• 2/3 cup regular regular plain yogurt
• juice of 1/2 lemon
• salt
• freshly ground pepper
• 1 pinch of cayenne pepper
• tarragon sprig, to garnish

The Vinaigrette

• 1/3 cup light olive oil
• juice of 1/2 lemon
• 1 tablespoon chopped fresh tarragon
• 1/8 cucumber, seeded, finely diced

Line (1/2-cup) ramekins with plastic wrap then on top of this cling film lay half the amount of smoked salmon shared equally between the ramekins.Put remaining smoked salmon into a blender or food processor with cream cheese, yogurt, lemon juice, salt and cayenne. Process until smooth. Spoon into the lined ramekins, cover and refrigerate for at least 4 hours.

To make the vinaigrette, whisk together oil and lemon juice. Stir in tarragon, cucumber, salt and pepper. Turn each mousse out onto a serving plate and remove plastic wrap. Garnish with tarragon sprigs and serve with cucumber vinaigrette.

• 1 duck (5 lb/ 2-1/2 kg)
• 1 onion
• 4 cloves
• 2 large oranges
• 4 bay leaves
• 1 sprig rosemary
• salt
• pepper
• 1 cup dry white wine
• 4 tablespoons orange liqueur
• 2 tablespoons granulated sugar
• 2 teaspoons cornstarch

Rinse and dry the duck on paper towels. Prick the skin all over. Stick the onion with the cloves, then place in the body cavity of the duck. Squeeze and reserve the juice from1 orange, then place the two shells in the body cavity.

Place the duck in the soaked clay pot. Add the bay leaves and rosemary sprig, then season the duck well all over. Cover the pot and place in the cold oven. Set the oven at 475F. Cook for 1 1/2 hours, or until the duck is tender.

Sauce :

Skim the fat from the cooking juices, then pour them into a saucepan. Return the pot, uncovered, for 10 minutes to the oven to crisp the duck. Add the reserved orange juice to the pan with the grated rind and juice of the remaining orange, the wine, liqueur and sugar and boil for 5 minutes. Blend the cornstarch with a little water, stir in some of the hot sauce, then return to the pan and bring to a boil.

Remove from the heat at once.

Serve with the carved duck.

• 1 1/2 lb carrots, cut into fingers
• 1 tablespoon sugar
• salt
• pepper
• juice of 1 orange
• 4 tablespoons melted butter
• 1 tablespoon chopped tarragon
• 2 tablespoons snipped chives
• tarragon sprig, to garnish (optional)

Place the carrots in the soaked clay pot. Sprinkle the sugar and seasoning over the carrots, then pour in the orange juice. Add the melted butter. Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 25 minutes.

Stir the carrots and cook, uncovered, for a further 10 minutes.

Sprinkle with the herbs and garnish with tarragon sprigs, if liked. Serve at once.

• 2 lb potatoes, finely sliced
• 1/4 cup melted butter
• salt
• pepper

The exact quantity of potatoes will depend on the size of your clay pot. Brush the soaked pot with butter, then layer the potatoes, seasoning each layer well and adding a little butter here and there. Trickle the remaining butter over the top and press down well with the back of a spoon.

Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 1 1/2 hours.

Uncover the pot and cook for a further 15 minutes.

To serve, slide a spatula between the potatoes and the pot. Invert the pot on a large platter, then lift it off to reveal the golden potato cake. Cut into wedges to serve.

• 2 cups milk
• 2/3 cup whipping cream
• 1/3 cup medium-ground espresso coffee beans
• 3 oz semisweet chocolate, chopped
• 6 egg yolks
• 3/4 cup sugar
• chocolate shavings, to decorate

Into a small saucepan, place milk, cream, ground coffee and 2 ounces of the chocolate. Heat slowly until almost boiling. Remove from heat and set aside 30 minutes for the flavors to infuse.

In a large bowl, beat egg yolks and sugar together until thick and pale. Gradually beat in mocha mixture and transfer to a clean saucepan. cook over low heat, stirring, until mixture thickens, but do not boil. Refrigerate until chilled.

Transfer mixture to a freezerproof container and freeze. Beat to mix and break up ice crystals after about 1 hour and again at hourly intervals until almost firm. Stir in remaining chocolate, cover and let freeze completely. Remove from freezer 20 minutes before serving to soften.

Decorate with chocolate shavings.