01 May 2009
fiddleads, duck & brussels sprouts
Last time A. came to visit she was very pregnant. This time she was with her adorable six-week old. Something special was in order. We had duck breast marinated in red wine and ground mustard seeds (brown/yellow) with a raspberry melomel (mead) reduction, fiddleheads sautéed in duck fat and a few pickled brussels sprouts (they were embedded in some sauerkraut from the fall!). I was quite happy with the result.
A. also brought Prosecco and pomegranite juice which were mixed to create a cocktail that went wonderfully with the duck. It was really good. And that we finished off with a pear-hazelnut torte (from Deborah Madison's Local Flavors):
Labels:
brussels sprouts,
cake,
duck,
duck cracklings,
fermentation,
fiddleheads,
foraging,
hazelnuts,
melomel,
pears,
pickle project,
raspberries
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