Do you Masticate? Sept 5, 2012 3:37:25 GMT -5
Post by J-Dawg on Sept 5, 2012 3:37:25 GMT -5
Meat: Pan seared duck breast seasoned with salt and pepper.
Sauce: Red wine, beef stock, crimini mushrooms, sherry, red wine vinegar, red beets, mustard seed, orange blossom water, salt and pepper.
Butternut Squash Gnocchi: Roasted butternut squash, eggs, flour, salt pepper. Boiled then sauteed in duck fat and beef stock with garden rainbow chard and garlic. Topped with some grated pecorino cheese.
Roasted Beets: Garden baby red and golden beets from the garden. Slow roasted in the oven with olive oil, truffle oil, salt and pepper. Topped with some St. Augur cheese.
The duck turned out perfectly cooked. It's only the 2nd time I've cooked duck and it's really easy to cook if you do it properly. The sauce was absolutely killer and will definitely make it again. I've never done anything with orange blossom water, but I saw it in the store and decided to try it out. Worked really well. The measurements I used for the gnocchi were WAY off. The recipe I found said for 4 servings, but I probably made enough for 20. Second time making gnocchi as well, and still on the fence if it's worth the effort. I'm gonna try it again with an accurate recipe before I ditch making it again.
Had it with a nice bottle of this:
You had me at duck breast.
Seriously though, a couple of thoughts:
* My gnocchi always sucks when I make it from scratch. In a completely different way than my spaetzle does, but yet I miserably fail at both. Regular old pasta from scratch I'm fine... so this totally does not compute for me. If you can tell me why I fail miserably I'd forever worship you (not that I don't already, but hey...)
* duck is super delicious if done right - glad you had a great experience, I've never regretted splurging and having fun with it. Only made it a few times myself, but man...
* I'm not sold on the sauce. I always feel like orange blossom water should be in a more delicate sauce (sort of like rose blossom water). Did the other ingredients come through more subtle than I'm imagining? I'm afraid they would overpower things. Maybe if I had the recipe I'd be more convinced. Not trying to diss or slight your ability, more curious than anything.
* Butternut Squash... moving to SoCal has completely screwed me up re: autumn vegetables. I made spaghetti squash about a month ago, and honestly I don't know that squash is ever "in season" here the same way as it was in Calgary. I suspect I could get it any time of year, with the downside that I will always pay roughly the same price.