In a frenzy of activity, and a forest of topiaries, for the upcoming gala and the end of a record cold February, we are turning again to warming, stick to your ribs fare. We had not really come up with a plan, and we were up at the cottage, so off we went to the market, to see what was on offer. They did not have celery root, nor chestnuts, but strangely they did have duck breasts!!! This started us on our way to a menu plan. Now I love crispy duck skin…. It is the main reason I eat duck, so when I saw Shawn merrily removing the skins, I was nonplussed. Oh ye of little faith. I know that “it will all turn out all right in the end….. If it is not alright, it is not the end.” So onward and southward to Monday Night Dining.
This week we are still inundated with Pax Christi Chorale Gala décor, so we kept guests to a minimum, with just our trio. Steph arrived with a lovely bottle of Lailey 2009 Pinot Noir. It has been a while since I have seen a proper wax seal on a bottle of wine. This is quite a light Pinot and I think with pair well with the duck.
We sat down to a lovely Curried Roasted Butternut Squash Soup. The butternut Squash is roasted with butter, cardamom, ginger, and nutmeg. The original recipe called for a green chili, but being at the cottage and having a bumper crop of jalapenos this year, Shawn used one of those, from the freezer. The final product was, shall we say, a little more powerful than expected. After mellowing in the fridge overnight though, the heat toned down, to a pleasant burn in the back of the throat. Shawn topped it with a little crème fraiche and squash chips (I truly would rather eat these than the potato kind, they are truly addictive, and dead easy to make). This will keep us warm when we venture out to sing.
For the main, Shawn (after removing the duck skin) butterflied the duck breasts and wrapped then around roasted wedges of apples and chestnuts. Since I was still lamenting the loss of the precious duck skin, he wrapped the whole thing in bacon….. We are now back on speaking terms. This was served nestled into a mound of Celeriac puree and topped with Calvados duck sauce. My fears have been allayed and skinless duck breasts can be amazing!
Now we are in danger of going into a food coma here…. Personally with the dinner we have just experienced and a lovely Pinot Noir, what else could you ask for? You may have noticed that this meal has been very much prepped by Shawn…. But Dave must have a small moment too, so tonight’s dessert is a Caramel Cake. Sounds simple enough. The cake is a nice dense vanilla cake and came off without a hitch. Now for the caramel. The recipe we used was highly recommended on Epicurious, and I see why, but the caramel “icing” is not for the faint of heart… Fortunately it is right in my wheel house.
We served with our favorite Peaceful Slumber herbal tea….. But wait… I know what would pair this perfectly! Sortilege!!!! Now we are either ready to tackle Sir Hubert Parry’s Oratorio Judith, or ready for a nap. We decided on the rehearsal.
