Preparing Duck is always a pleasure, whether with Green Pepper Corn, with Sichuan or as Canard A l’Orange: the result is always tasty and your guests will be happy.
Today we combine duck with figs. Not the most obvious combination because the figs are relatively dry and perhaps not as sweet as the combination requires. We clearly need a bridge between the meat and the fruit. The first idea was to use port, perhaps with some veal or chicken stock. Great idea because of the sweetness and light acidity of the port, but perhaps a bit too much for the figs. Aceto Balsamico comes with acidity and sweetness, so we decided to use it as the base of the sauce, in combination with some stock. While preparing it we noticed that it needed more sweetness, so what to do? Sugar, honey? But couldn’t we add something that would bring sweetness, fruitiness and even tartness? Of course! Good old Cointreau, great idea!
A red, medium bodied wine will be a great accompaniment of your Breast of Duck with Figs. In general you’re looking for a red wine with aromas of berries, floral notes and delicate wood. The tannins should be soft or well-integrated. … More Duck with Figs
A few years ago it was the obvious garnish to nearly every dish: oven roasted cherry tomatoes, preferably on the vine. It looks and tastes nice plus it is easy to make. Just heat your oven to 180 °C or 350 °F, add the tomatoes to a baking dish, sprinkle with salt, olive oil and 30 minutes later they’re ready to serve. When cold you can add them to a salad or a sandwich with soft cheese (mozzarella, burrata, ricotta). An alternative is to halve the tomatoes, sprinkle with salt and quickly roast and dry them in the oven. Another tasty result.
We prefer a slower alternative: Tomato Confit. The idea is that the skin doesn’t crack, so the tomatoes remain intact, and at the same time they absorb the flavours of the oil, herbs and garlic. The result is not just a great sweet and juicy tomato, it’s a taste explosion! … More Tomato Confit
The Lobster Mushroom is, obviously, bright reddish orange like the shell of cooked lobster. Not obvious is the fact that it’s actually a parasite that grows on certain mushrooms, making the host completely invisible and even changing its structure and taste. If you slice a lobster mushroom, you’ll see a beautiful red skin, as if the host mushroom is sprayed.
Enjoy a glass of white wine with your Lobster Mushrooms. We drank a Portuguese Vinho Verde, made by Cazas Novas. It comes with floral and fruit notes, has some acidity and a medium body with a good texture and a fresh aftertaste. In general you’re looking for a wine with freshness, minerality and some acidity. … More Lobster Mushroom with Pasta