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Reply to "Non-turkey thanksgiving?"
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[quote=Anonymous]We've done: Pheasant, Cornish hens, but our favorite is duck. All of these are much more manageable in size for our small family. To achieve that deliciously crisp skin on your duck, score the skin into the fat layer, tent it so that the fat melts away without splattering all over your oven, and then blast it at high temp to crisp. If you're tired of poultry, you can make beef Wellington, or a pot pie or British steak and kidney pudding, or shepherd's pie. Or British roast beef and Yorkshire pudding - did that for one Holiday and it was so good! Can you tell I used to live in the UK? :-)[/quote]
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