November 2, 2010

Duck Dinner

With Keith's father in town a few weeks ago, we decided to sautée some duck from the always-excellent Windsor Packing Co. on Main Street.

Creamy green pea soup with fried Parmesan cheese biscuit.

Whole wheat pasta with blue cheese and walnuts.

 Slow-cooked giambotta.

Breast and thick legs of duck, getting some salt and pepper before cooking.

Duck leaks so much fat that it very soon becomes like deep-frying.

Cherry clafoutis.

What did we drink? Hmm... We'll try to figure that out and add it later. But we finished with Islay whisky, of course.

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