Yesterday’s duck carcass after twenty five minutes in a hot oven with some of the stock veg.
Next it’ll be destined for a large pan with 2 and 1/2 pints of water, some herbs, two cloves of garlic, a slit red chilli and peppercorns.
Gently simmer for about four or five hours, allow to cool, skim off the fat, strain through a fine sieve and finally into the fridge as stock 
Actually a quick edit… about four pints of water to cover all the ingredients.
Starter : pigs in blankets, salmon & cream pinwheels and pan fried garlic lemon scallops, reduced in white wine with sage and thyme, served on a bed of French leaf salad & wedge of lemon.
main course : roast turkey crown, roast potatoes (in duck fat baked with rosemary thyme & garlic), steamed brussels sprouts, honey glazed parsnip, carrots with garlic rosemary & thyme, sage, cranberry sauce & homemade gravy using the turkey juices.
Christmas pudding with brandy set alight & mini mince pies, served with Brandy cream
Cheeseboard - stilton, brie, goats cheese and gouda served with three types of grape
Washed down with Prosecco and white wine
There was also a pescatarian option where I separately pan fried trout and sauteed baby potatoes
This all went down really well. The feedback was “best Christmas dinner ever” which made it all worthwhile. Clean plates and unhappy dog as so little left over 
