Canard

It’s like Thanksgiving leftovers, but nothing on the plate is actually from that meal except the cranberry-wine reduction. The rest of it is a duck breast, seared in a pan, along with zucchini “latkes” and brown rice with kale cooked in the rendered fat (this is actually a zucchini picked AGES ago- before the first frost- and stored in the bottom of the fridge; I’ve slowly been using it up.) Meat juices and some of the peach-habañero-lime basil chutney added final flavors. A 2002 Jadot Savigny-Lès-Beaune 1er cru “La Dominode” was a pretty snuggly companion to this high/low hybrid. Plus the new square plates are allowing for awesome new compositions, although this one is a tad crowded. So there’s that.

Tweet about this on TwitterShare on FacebookGoogle+Pin on Pinterestshare on TumblrShare on RedditShare on LinkedInShare on StumbleUponEmail to someone

Subscribe

3 Comments

  1. Zoomie
    11/29/2007
    Reply

    I’d love to know how to make the zucchini latkes, if you’re in a sharing mood. I tried potato latkes for the first time this week and was underwhelmed but zucchini ones sound interesting!

  2. peter
    11/30/2007
    Reply

    Grate and salt the zucchini. Drain. (squeeze, even.) Mix in a beaten egg and a bit of flour. Season. (Amount of eggs and flour will depend on how much zuke.) Drop dollops into a hot pan with the fat of your choice, keeping in mind that traditional latkes are serious greasy. Flip when brown. Serve with almost anything.

  3. Zoomie
    12/1/2007
    Reply

    Thanks, Peter. You’re right, the traditional latkes we had were very greasy – I’d have preferred butter as the cooking fat for the lighter flavor. I’ll try yours soon. I gather that the salting is to extract the water from the zucchini first?

Leave a Reply

Your email address will not be published. Required fields are marked *