Breast of Duckling - Demi Glace, Foie Gras, Cranberries, Truffles
We have simple dinners at home, often leftovers from a catering engagement. Last night was typical. I prepared a Maple Leaf breast of duckling, simple sauteed in its own rendered fat. Vegetables were sauteed as well; fingerling potatoes, baby zucchini and mini portabello mushrooms. A little pickled red cabbage and a sauce of duck demi glace enhanced with cranberries poached in port, fresh foie gras and a few sliced of Perigourde black truffle finished the dished. Lacking any "cheap" California wine, we pulled a bottle of 1995 Chateau Pichon Longueville Comtesse de Lalande, Pauillac, France, from the cellar. We finished dinner with a slice of Christmas Stollen from D'Angelo Bakery and honeycomb chocolates from Robataille Candies. Drop me an email for the recipe. [email protected]
All the best in the new year
Chef Michael Hutchings
