We’re planning a birthday feast, nothing too
glamorous, learned way back that any good
idea gets th’ kudos - so it’s roast duck; what
will be different’s simplicity - no cordon bleu
chef’s rigmarole thingy for this quacker - it’ll
be biffed in a hot oven, wee herb sprig in th’
guts, ‘n baked ’til golden brown, a few vegs
roasted around its side will help to decorate
Our real task’s a luscious salad’s appeal to
eye and taste; while not an integral part of
the major celebration it’ll take ingenuity, I’ll
probably have to plagiarise; but it's as real
a birthday-make as legendary poaching’s
graced into a dessert-served mud cake
Which will truly be the 'crowning' glory
Which will truly be the 'crowning' glory
© 19 November 2014, I. D. Carswell
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