Duck breasts were Patch’s money dish of the night along with a foie gras sidedish. It was really good but so so fattening. But then when you’re on a roll with crab brains and foie gras, why stop and think about your health?
I am aware of how ducks are raised and force fed to get them and their liver plumped but I am sorry, I just don’t think about it… and if I do, I end up craving instead.
Duck Breasts with port and Cherry Sauce
Foie Gras Side Dish
Duck Breast Ingredients: Fresh duck breasts (skins on), 1 chopped shallot, handful of pitted cherries, half a can of chicken stock, and port.
Foie Gras Ingredients: foie gras, pitted prunes, port. Read the rest of this entry
This is the first part of our epic meal. It also has the least action photos because well, I was helping Patch… but not in terms of cooking. When he’s cooking, all of Little Patch’s duties would be mine while he cooks. That didn’t take long for me to calculate it’s a good trade of my baby sitting service for a gourmet meal. Oh wait, that child is mine too.
Italian Style Turnip Soup
(inspired by Gordon Ramsay’s ‘Cooking for Friends’ recipe)
I love turnips, radishes and beets. Sometimes I get them confused even though eating beets makes my teeth look like Gollums afterwards.