Ducky caesar salad. Romaine lettuce boats carrying duck bits and toasted pumpkin seeds. Anchovy lemon mustard dressing. Three different kinds of crunchy.
One of the tastiest wonders of the world, duck confit deserves an encore. Thank goodness the confit process preserves the duck for weeks. It just keeps on giving.
Pomme de terre ménage a trois. Yukon gold potato chips fried in duck fat, lightly salted. Such luxurious potato chips. Mashed red bliss potatos with duck giblet gravy. Smashing. Peruvian purple potatos with citrus duck sauce. Purple food is cool.
3 comments:
Wish I was at Chez Davy right now. I'm all drunk after work and there is no duck in the house!
Did make some nice Liberty Farms buck breasts with 6-spice powder last week. that's 6 - one more than 5!
Is the extra spice, love?
that's one name for it...
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