…they do need a little bit of coaxing into the plucking shed 
_ actually I roasted a whole pheasant last Friday which also did me sarnies through the weekend so I’m not quite ready for the breasts yet – though next time for your new recipe I do have port, red wine vinegar, er…red currant jelly, dijon mustard but I’m not very good on stocks and it might be a bit late to get fresh figs now. However, I did have a duck breast which has been lingering in the freezer for a lot longer so I ate that tonight. :full menu: duck breast, slashed across the fat, high roasted for 25mins with pouring sauce from: fried up diced 1/4 onion, 2-3 chopped walnuts and pomengranate syrup (could have done with thickening slightly). a spud cubed, cubes par-boiled in microwave then roasted in the duck fat under the breast (naughty!)(remaining duck fat poured in a ramekin and stored for next naughty time!!) savoy cabbage sweet & sour with juniper berries (using organic cider vinegar) and since the oven was on hot; I chopped a long pointy red pepper in four and roasted that too till it was nearly black with, in the last 10mins, some whole garlic cloves.
~ ok, rather cocked up the timings and had to pull the duck out half way through for everything else to catch up and slightly overdid the ‘sour theme‘ in two of the dishes but what the heck!! 