Noel went to her mother's early last weekend for a surprise party for a friend and to have brunch with her mom on Mother's Day. I wasn't going until Sunday so that meant I was on my own for dinner Saturday night. I love being on my own for dinner, Noel is what we call a picky eater, while I am an adventurous eater. First I thought fish but real quick I changed my mind. I had bought a fig balsamic vinegar at Russo's a few weeks earlier but had not yet used it. It hit me like a ton of bricks....duck breast. Duck is my favorite foul and because Noel does not like it and it can be expensive in restaurants I don't get a lot of opportunity to eat the delectable bird.
I had gone to
Russo's that day to do our weekly shopping. Usually Russo's has duck breast, that Saturday they did not. After my wine tasting I ran to Whole Foods but they too didn't have any duck breast. I called my friends at
Bacco's Wine and Cheese, they are all foodies so they would know where I could get the sought after meal. The Cheese Wiz told me, "Duh Savenor's in Beacon Hill." I felt like such a dummy, I use to live down the street from this place and have bought some of the best meats from these guys.
Savenor's Market is a really nice, high end butcher. They carry everything, I mean everything. Ever want to try lion, tigers or bears? Oh my, they have them all!! I found a great
recipe online. It was a pretty simple recipe. Score the skin, heat up a skillet put some sea salt in the skillet before putting in the duck skin side down. Cook five minutes per side and l let it sit for 10 minutes covered in tin foil. While that was sitting I took 1/3 cup of my fig balsamic vinegar mixed it with 1/3 cup dry white wine and reduced it by half then added tablespoon butter. The sauce was amazing and when added to the duck I saw fireworks!!! I roasted some small potatoes for almost an hour at 500F. They cooked for so long they were small balls of mash potatoes and when dipped in the sauce were devilishly good. While the duck breast was resting I cooked carrots, brussel sprouts, shiitake mushrooms, shallot and garlic in the duck fat. There is nothing better than vegetables cooked in animal fat!!!!
Such a great meal needed a great wine. French Pinot Noir is a great wine, especially when it comes from Sancerre. Sancerre is a fantastic region in Lorie. It is now a region known for the world's best Sauvignon Blanc but historicly it was better known for Pinot Noir. Why not the region abuts Burgundy. I personally love red Sancerre's better than the wines from Burgundy. I opened a bottle of Henri Bourgeois Les Bonnes Bouches Sancerre. I had bought this once before from
Beacon Hill Wine and Spirits in Beacon Hill and knew I loved. It was full of candied sour berries, tart acidity and as I drank it the earthy, dirty flavors that Pinot is known for came to the party. Perfect wine for my perfect meal!! I can't wait for the wife to go away again, I've wanted to cook a lamb dinner for a while!!
