Abbey Cooks Entertain, Downton Abbey, Downton Abbey Party Food, Downton Abbey recipes, Downton Abbey Season 6, Edwardian recipes, food history, Jamie Kennedy, Jessica Fellowes, pumpkin pie, Roast and Confit of Duck, Thanksgiving recipes
By the time leaves begin to change, the lazy days of summer are long behind us. Schedules are packed with activities, and for Lord D and I, that has meant much Downton. To begin with Season 6 started a few weeks ago (I promise no spoilers). Next, I gave a Downton Afternoon Tea talk last week (and have more planned). Also, my virtual friend Jessica Fellowes was in town this weekend. If you have a chance to see her speak, do not deny yourself the opportunity. I am also starting to figure out what to wear for the Downton Abbey Christmas Ball in December. Finally, we are celebrating Thanksgiving this weekend in Canada. Yes, it is busy times.
The English celebrate Thanksgiving, but here in the colonies we traditionally turkey, gravy, and pumpkin pie are served at Thanksgiving (follow the links for those recipes), but thought today I would share Jamie Kennedy’s recipe for Roast and Confit of Duck, a wonderful dish Lord D and I enjoyed at What’s Cooking Bracebridge. It’s very Downton.