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desperanceHmm. I have been commissioned to cook a birthday dinner for eight on Sunday next. It has been suggested that duck finds favour with all concerned.
What I'm wondering is, would it be a treat for anyone except myself, or would people less obsessive than I am find it weird and/or oppressive if the meal were all duck? I'm thinking four courses: soup, terrine, salad and confit. All celebrating very different textures/flavours/aspects of the bird, but all ducky at heart. [To be more specific, I'm thinking a green pea soup made with duck stock, with duck scratchings on the side; a terrine perhaps of wild mushroom and duck, with a pork base; a salad of tea-smoked duck breast and watercress with a pomegranate molasses dressing; and confit of leg with Puy lentils. Damn, I want to cook that menu...]
[Oh, and then a dessert with absolutely no duck in it at all, honest.]
What I'm wondering is, would it be a treat for anyone except myself, or would people less obsessive than I am find it weird and/or oppressive if the meal were all duck? I'm thinking four courses: soup, terrine, salad and confit. All celebrating very different textures/flavours/aspects of the bird, but all ducky at heart. [To be more specific, I'm thinking a green pea soup made with duck stock, with duck scratchings on the side; a terrine perhaps of wild mushroom and duck, with a pork base; a salad of tea-smoked duck breast and watercress with a pomegranate molasses dressing; and confit of leg with Puy lentils. Damn, I want to cook that menu...]
[Oh, and then a dessert with absolutely no duck in it at all, honest.]
(no subject)
Date: 2010-05-11 07:12 am (UTC)(no subject)
Date: 2010-05-11 07:23 am (UTC)I wonder if they have different properties for things like meringues?