My friends from Montana are coming to visit for a few days today and will be cooking a fun dinner for a group of our mutual girl friends to celebrate their arrival. I have a large vat of duck fat in my outside refrigerator begging to cover duck legs so I created a duck confit with ten legs which will be ready to pan sear today. Since I gave you the recipe for the Duck Breast with Port Poached Pears in one of my earlier blogs, I thought it would be fun for me to make that so I could take some pictures. I will do duck two ways, the confit of legs and a pan seared breast. My friend loves beets so will do a beet salad in a warm bacon vinaigrette. I gathered all my ingredients from the farmer’s market and my grocery today and will head over to the beach in a few minutes to cook over there. I will take pictures and give you the recipes tomorrow.
A Special Menu to Celebrate My Montana Friends!
December 13th, 2009
With Cocktails and Conversation
Ricotta, Gruyere and Prosciutto Filo Triangles
*
Pumpkin Soup Shots
First Course
Beet and Spinach Salad with Warm Pancetta Vinaigrette,
Goat Cheese and Hazelnuts
Entrée
Duck Two Ways, Confit and Seared Breast with Port Poached Pears
In a Port Wine Sauce
*
Yukon Gold Potatoes fried in Duck Fat
*
Wilted Swiss Chard and Turnip Greens with Turnips
Dessert
Ginger Bread with Poached Persimmons and Whipped Cream
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