Your menu
Ingredients adjust for your table
Ingredient budget bands are relative estimates, excluding drinks; prices and portions need testing.
Beetroot, orange and goat’s cheese salad
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Slow-roasted duck legs
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Dauphinoise potatoes
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Green beans with shallot butter
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Lemon posset with shortbread
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One shopping list
Select your guest count to scale the whole dinner.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.
A calmer evening
- Day before: make possets and bake dauphinoise; chill promptly.
- 3 hours before the main: start duck. Prepare salad ingredients and shallot butter.
- About 1 hour before main: reheat covered dauphinoise alongside duck; allow extra time at the lower temperature and check it is steaming throughout.
- Final 20 minutes: increase oven to crisp duck; uncover potatoes as needed. Watch both for colouring.
- At service: assemble starter close to eating; rest duck and cook beans. Serve possets with shortbread.
Timings are a working plan: check your oven capacity and each recipe before hosting.