Duck musings, and Manhattan bound…

The seared duck breast from the other night was amazing.  Hudson Valley Foie Gras produces a quality product, with an excellent fat layer loaded with flavor.  I seared the salt & pepper-seasoned breasts in a pan for 6 or 7 minutes, skin-side down, having scored the skin in a 1/2" crosshatch.  When the skin was crisp and the fat rendered, transfer the breasts, skin-side up, to a rack on pan in a 200°F oven for about 50 minutes.  Low and slow gives you a moist, pink meat that is just perfect.  Sliced thin with the pomegranate and dried cherry sauce drizzled on top, it was a work of art.  Some fingerling potatoes fried in the rendered duck fat and lentils & greens cooked in red wine rounded out the first course. 

It was the wine pairing that made the meal – a 2003 Brunelli Campo Inferi Amarone Riserva.  Too good for words.

On Tuesday, Lady Wife & I are off to Manhattan where we will meet our friend from Tuscany the following day.  This is her first visit to New York, so we’ll be playing tour guide for a few days.  Saturday night at the opera for Don Giovanni, and some evenings of good jazz and cabaret at classic night spots are planned.  Also a visit to Chinatown for Dim Sum on Saturday.