Tag Archives: syrupy

I’m addicted to ‘quack’…

So tonight a duck breast was calling out my name… it was pleading for me to give it a good rendering [trying to make it sound dirty… this is food porn]…
After scoring the fat cap, salting abundantly and letting it bathe and brown for a bit on the cooktop in its own fatty goodness, it was time for a toss into the range to finish off cooking and then a quick power nap to reincorporate all of its juicy delights!
While resting away, I reduced some Saba until syrupy to drape over this rich, meaty breast.
Served alongside some sautéed cauliflower and we were in business…
Crispy, fatty skin… succulent breasts… what more could you ask for? Well perhaps a second helping…

at a low simmer…
-R

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small bites… BIG flavors!

Usually, as you have seen in the past, when I make a pizza it’s on the large side. Tonight I decided to change it up a bit and create three ‘tapas’ style pizzas! One had to be a traditional margherita pie, the other would be oil, garlic, sliced tomato and shredded fontina, and the last… well that would be the amped up [and star] pie dressed with homemade balsamic onions, sautéed bulk sausage and shredded aged manchego!
Each pie offered up distinct flavors, but the balsamic onion pie was like none I have ever experienced… slightly acidic, with syrupy and sweet notes, a touch of gaminess from the manchego and herby from the sausage! Perhaps I should have made regular size pies afterall…

at a low simmer…
-R

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