Friday, April 1, 2011

Duck Three Ways with Mayo Viognier

wine pairing at C&S-93

Last minute invite…I am doing duck three ways tonight, and if you have a good bottle of wine, come on over and we can all share.  Tonight’s duck is “the rest of the duck” from a wine pairing we did earlier in the week – that pairing only used the breasts.  So I have three ducks in the oven rendering down some great duck fat (every freezer should have equal parts ice cream and duck fat). I will be making an adaptation of plum foie gras, the hearts and gizzards will be sautéed and featured in a micro green salad with vinaigrette, and the legs and thighs will become curried duck with mango and plum.

The remaining bits and pieces (bones and neck) will be turned into stock.  In the end, my goal is to use every possible morsel of these brave ducks.

I’m posting this at just after 5pm on Friday, 1 April.  You have about two hours before the tasting begins.  Photos and the full blow by blow should be posted next week.

In vino veritas, buen provecho.


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