How time slips past us with a blink of an eye. I can't believe that it is almost Christmas and not long after the new year. After many kitchen disasters and successes, my mantra still remains: be brave and explore, like most things in life, it is through mistakes that we learn. I would like to end the year with my favourite meal - roast duck with Madeira cherries featured in this month's Australian Gourmet Traveller magazine. Simple and fabulous, it takes only 1.5 hours from oven to table. I used duck Maryland instead of a whole duck and dry sweet sherry instead of Madeira wine.
Merry Christmas and Happy 2011!
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